I don’t know that I’ve made falafel patties before, maybe once with my sister many many moons ago. I saw this recipe on the back of a Bob’s Red Mill packaging and it looked easy (it was!) and decided to give it a try.

Source: Back of Bob’s Red Mill Garbanzo Bean Flour

Ingredients:

Slider-style falafel patties stacked high with tahini, lettuce, tomato, onion, and sprouts.

1 cup Garbanzo Bean Flour
1 tsp Parsley Flakes
1/2 tsp Sea Salt
1/2 tsp ground Cumin
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp ground Coriander
1/4 tsp Baking Soda
2 tsp fresh Lemon Juice
1/2 cup Hot Water
2 Tbsp Olive Oil (for frying)

Directions:

Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.

In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, the batter will need to be cooked in a couple batches.

Makes 12 falafel patties.

Serve inside pitas with tomato, lettuce, and tahini sauce.

My experience:

I didn’t measure out exactly tablespoon size to fry, just eyeballed it and ended up with 10 patties. Still a decent number and slider-sized.

We didn’t have pita bread but they are delicious just as is. We also added chopped onions and sprinkled some fresh sprouts on top– it was a tasty and visually appealing addition!