Falafel from The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (page 94) by America's Test Kitchen Editors

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

Accompaniments: Tomato-chile sauce; Quick pickled turnips and carrots with lemon and coriander; Tahini-yogurt sauce

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 at least 8 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.

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