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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins

Fine Cooking Make It Tonight
Serves 4

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

PER SERVING: 640 CALORIES | 18G PROTEIN | 80G CARB | 28G TOTAL FAT |
4G SAT FAT | 18G MONO FAT | 4.5G POLY FAT | 0MG CHOL | 920MG SODIUM | 12G FIBER

Posted by GMC Group Published See GMC Group's 303 projects » © 2019 Fine Cooking Magazine · Reproduced with permission.
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  • Step 1

    Heat the oven to 425°F.

  • Step 2

    In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

  • Step 3

    Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining 6 patties. Bake the patties until heated through, about 5 minutes.

  • Step 4

    Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

  • Step 5

    Split the pitas and stuff them with the falafel and tomato-cucumber salad.  

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