This easy falafel recipe contains very few ingredients, which cuts down on preparation time, ideal for those who want an easier version of falafel. A restaurateur and food writer, Saad Easy quick recipe has published hundreds of recipes and articles about Middle Eastern cuisine. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network.
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2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Add 2 tablespoons of flour and combine well. Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.
Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Can you replace all-purpose flour with chickpea flour?