Falafel, Vegetarian Style
Submitted by ljohnsonis
Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minMost falafel recipes call for soaking dried chickpeas overnight. This shortcut version uses canned chickpeas plus water-soaked French bread as a binder, a clever trick that holds the patties together without the traditional bulgur or flour-only approach. The bread soaks up the spice oils and gives the falafel a softer, more tender interior than dense Egyptian-style versions.
The bake-then-fry technique is what sets this version apart from drive-thru falafel. Twenty minutes in a 375°F (190°C) oven sets the patties so they hold their shape, then a quick pan-fry in olive oil delivers the crispy, crackly exterior that makes falafel addictive. You get the texture of deep-frying with a fraction of the oil.
The spice mix is classic: cumin, coriander, basil, thyme, and a half tablespoon of hot sauce for kick. Fresh parsley and garlic blend in first, before the chickpeas, so the flavors distribute evenly through every bite. Stuff into pita pockets with shredded lettuce, diced tomato, cucumber, and a drizzle of yogurt sauce.
Pro Tips
- Drain and rinse the canned chickpeas thoroughly. Excess canning liquid waters down the falafel mix and prevents proper binding.
- Squeeze the soaked bread firmly between your palms before adding. Wet bread sabotages the texture; dry-pressed bread acts as a proper binder.
- Don’t over-blend the chickpea mixture into hummus. A coarse, slightly chunky paste holds together better and gives more interesting texture.
- Chill the formed patties for 20 minutes before baking if you have time. Cold patties hold their shape better in the oven.
Variations
- Add a quarter cup of chopped fresh cilantro along with the parsley for a brighter, more herbaceous version.
- Stir in a tablespoon of tahini for a richer, nuttier falafel that mimics the texture of authentic Middle Eastern street vendor versions.
- Make a quick yogurt sauce by mixing plain Greek yogurt with grated cucumber, minced garlic, lemon juice, and chopped dill.
Ingredients
Directions
You need a serving of hot sauce and yogurt sauce for this recipe.
Dice the onion into ¼ pieces.
Tear the french bread slices into large pieces and soak in cold water to cover.
Dice the cucumbers and tomatoes and shred lettuce into small strips to add on top as garnishes after sandwich is done.
Preheat oven to 375℉ (190℃).
Blend garlic, ½ onion and parsely in a blender until finely minced.
Add chickpeas and blend until finely chopped and pasty.
Add lemon juice, cumin, basil, coriander, thyme and tabasco.
Squeeze the water out of bread and add to blender.
Blend until well mixed. Form the mixture into 16 balls.
Flatten each ball to form a ½ inch thick patty and dredge in flour.
Place patties on a lightly greased baking sheet.
Bake for 10 minutes.
Turn patties and bake another 10 minutes.
Remove from oven.
In a heavy large skillet heat half the olive oil over medium high heat.
Add patties and fry until golden brown on bottom.
Turn patties and add remainder of oil swirling it so it comes in contact with all patties.
Fry until brown and crispy, then drain on paper towels.
To serve: Cut off about ⅓ of each pita round and open to form a pocket.
Fill each pocket with 4 falafel balls. Garnish with lettuce, tomato, onion, cucumber and the sauces.
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