New York Falafel

New York Falafel


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New Yorkers love their international food, and falafels are among their favorites. This recipe will make you feel like a true East Coaster. This is great to serve at a gathering.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

10 servings


  • 1 can chickpeas, drained
  • 1/2 onion, chopped
  • 2 Tbs. parsley, finely chopped
  • 2 Tbs. cilantro, finely chopped
  • 1 tsp. salt
  • 1 tsp. dried hot red pepper
  • 4 cloves of garlic
  • 1 tsp. cumin
  • 1 tsp. baking powder
  • 4-6 Tbs. flour
  • Olive oil for cooking
  • Tomatoes, sliced, as needed
  • Green leaf lettuce, as needed
  • Cucumbers, sliced, as needed
  • Tania sauce, as needed
  • 5 pita breads

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Place chickpeas, onions, parsley, cilantro, salt, hot pepper, garlic and cumin in a food processor. Process until blended but not pureed.

Sprinkle in baking powder and 4 tablespoons of the flour and pulse.

Refrigerate mixture for four hours.

Remove from refrigerator and form into balls.

Heat 3 inches of olive oil to 375 degrees in a deep pot. If balls falls apart, add a little flour. Fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Stuff half a pita with falafel balls, lettuce, tomatoes, cucumbers and tania sauce.

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