falafel and pita

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now


From the book The New Moosewood Cookbook by
Serves 4
Total Time 30 minutes


Falafel are small, spicy chickpea patties. They are almost always topped with Tahini-Lemon Sauce, and served either in a sandwich with pita bread, or as an appetizer, either alone, or on a mezza platter. Traditionally, falafel are deep-fried, but they are equally good — and satisfyingly crisp — if pan-fried in a very hot skillet with a small amount of oil.


4 cups cooked chickpeas (OK to use canned; two 15-oz. cans will provide the right amount)
4 medium cloves garlic, minced
2 tsp. cumin
1 tsp. turmeric
1 tsp. salt
½ cup finely minced onion or 6 scallions, minced
¼ cup (packed) minced parsley
¼ cup water
1 Tbsp. lemon juice
~ A few dashes of cayenne
cup flour
~ Oil for frying


  1. Rinse the chickpeas, and drain them well.
  2. Combine all ingredients except flour in a food processor or a medium-sized bowl and process — or mash — until you have a uniform batter.
  3. Add flour, and stir until thoroughly combined. You can cook the falafel right away, or store the batter in a tightly covered container in the refrigerator for several days.
  4. Heat a heavy skillet and add about 3 Tbsp. oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoonfuls of batter into the pan, flattening each slightly, like a small thick pancake. Sauté for about 10 minutes on each side, until golden and crisp. Add small amounts of extra oil to the pan as needed throughout the cooking.
  5. Place the cooked falafel on a plate lined with paper towels and, if necessary, keep warm in a 300-degree oven until serving time.

This content is from the book The New Moosewood Cookbook by Mollie Katzen.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice