Eggless Falafel

    32 mins

    Here's a tasty, eggless version for Middle Eastern falafel. It goes great on pita bread with tzatziki or tahini sauce with spinach and tomato.

    232 people made this

    Serves: 6 

    • 400g kabuli chane soaked overnight, boiled. If using canned chane, rinse first.
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • small handful chopped fresh coriander
    • 1 teaspoon dried parsley
    • 2 tsp ground cumin
    • 1/8 teaspoon ground turmeric
    • 1/2 teaspoon baking powder
    • 100g dried breadcrumbs
    • 3/4 teaspoon salt
    • 1/4 teaspoon coarsely ground black pepper
    • 225ml vegetable oil for frying

    Prep:25min  ›  Cook:7min  ›  Ready in:32min 

    1. Mash the kabuli chane in a large bowl. Stir in the onion, garlic, coriander, parsley, cumin, turmeric, baking powder, breadcrumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
    2. Heat the oil in a deep kadhahi to 190 C. Carefully drop the balls into the hot oil, and fry until brown. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

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    Reviews in English (203)


    My boyfriend and I were craving falafel and found this recipe which had great reviews and looked fairly easy to prepare. We decided to bake them since my deep-frying skills aren't the greatest. They had a great crunch and were nice and soft inside. The combined flavours tasted just like the yummy take-out ones we craved, and were a lot healthier. This was a great recipe, thank you!  -  19 Dec 2007  (Review from Allrecipes US | Canada)


    this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets . thanks for the great recipe!  -  21 Dec 2007  (Review from Allrecipes US | Canada)


    The first batch that I fried up were GREAT (didn't have cilantro, and added some finely chopped mushrooms as well), but I made the mistake of not letting the oil reheat to make the second batch. MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES, OR ELSE THEY WILL FALL APART.  -  20 Dec 2006  (Review from Allrecipes US | Canada)