Falafel with Israeli Salad
Prep time
Cook time
Total time
This falafel, a Middle Eastern classic, is moist and delicious served in pita bread and topped with Israeli salad.
Recipe type: snack
Cuisine: Middle Eastern
Serves: 4
  • 3 cloves garlic, minced
  • 3 scallions, chopped
  • ¼ cup chopped cilantro leaves
  • 1 (15-oz) can garbanzo beans, rinsed and drained
  • 1 cup bread crumbs
  • 1 egg
  • ¼ cup lemon juice
  • 1½ tsp red pepper flakes
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • Oil for frying
  1. Add the garlic, scallions, and cilantro to a food processor bowl, and whirl until finely chopped. Add the remaining ingredients, and process until completely blended.
  2. Add enough oil to the frying pan so that it reaches about 1 inch deep, and heat over medium-high heat until an inserted thermometer reads 360F.
  3. Shape the falafel mixture into balls about 1½ inches in diameter, and add to the hot oil in batches, cooking until golden brown (about 4 minutes on each side). Drain on paper towels.
  4. To assemble the sandwiches, cut the pita bread in half. Spread a small amount of hummus inside the pita bread. Add lettuce leaves and a couple of falafel balls. Top with Israeli Salad, tahina sauce, and schug.
If you have a deep fryer, use that for cooking instead.
Recipe by Webicurean at http://blog.webicurean.com/2013/11/03/falafel-israeli-salad-sundaysupper/