Falafel from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 181) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pink pickled turnips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas soak 8 to 24 hours.

  • Shewi128 on March 29, 2023

    Easy and delicious. I was dreading making them because I thought it'd take forever to shape and fry, but it was fairly quick. They were very flavorful and crispy. Note: I used 16 oz dried chickpeas and adjusted the recipe accordingly. I was wondering why they only did 12 oz in this recipe and other falafel recipes. It's because many home food processors will barely be able to fit 16 oz if chickpeas plus other ingredients on them. Just a heads up. However, I would size up again if given the chance.

  • MariaSwe on February 08, 2023

    When I first read the recipe I didn't think falafel that was only shallow-fried could be as good as deep-fried, but I was wrong. This way is simpler and just as tasty. I might use this way in the future. Also no resting time. I didn't have any parsley so I used the same amount of black kale. Next time I might up the spices a little bit, which I usually do with ATK. Made half recipe, which was plenty for 3, as I served with rice and vegetables.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.