It’s Meeeeeeaaaatless Monday!!!! And this is falafel is awesome, meatless or not, as far as any kind of dish is concerned.

Crispy Green Onion Falafel


Creamy and Fluffy Chickpea fritters full of fresh herbs, chili and green onions- a delicious vegetarian dish!

We had these this weekend after two movie marathons (the Godfather and the Hangover movies) so it’s shocking that my brain was functioning well enough to deep fry anything. But I had been craving these intensely since I first made them about three weeks ago, and Sunday night was as good a time as any to just go for it. Or a Monday night for that matter!

Crispy Green Onion Falafel

Creamy and Fluffy Chickpea fritters full of fresh herbs, chili and green onions- a delicious vegetarian dish!

Perfect crispy golden fried balls filled with fresh herbs and chili and cumin scented chickpeas that are somehow creamy and fluffy. Then they are paired with fresh and crispy cucumbers, juicy cherry tomatoes and the most divine sweet and spicy pickled red onions. But the creamy feta spread is the crowning glory on this dish. By the way- in the pictures, I piled everything up on top of the pita bread, but you could also pile all of these awesome ingredients into the pockets of the pita bread. Or you could skip the bread all together and pile it on top of lettuce. I have also served these crispy falafel as appetizers with the Feta as a dipping sauce- delicious!!

Crispy Green Onion Falafel

Creamy and Fluffy Chickpea fritters full of fresh herbs, chili and green onions- a delicious vegetarian dish!

In the bowl of a food processor, combine the garlic, red chili, green onions and flat leaf parsley. Pulse until it is finely chopped up.

Crispy Green Onion Falafel

Add the egg, olive oil and chickpeas and pulse.

Crispy Green Onion Falafel

Add the flour, baking powder, cumin and salt and pulse until you have a thick batter.

Crispy Green Onion Falafel

If you are ok with tasting raw egg, then check for salt now. Otherwise, you can wait till you fry your first falafel to check for seasoning. Transfer the batter to a bowl and let rest or refrigerate until ready to use.

Wash the bowl of the food processor out and make the feta spread.

Crispy Green Onion Falafel

Using a carrot peeler, peel the cucumber into ribbons. And sprinkle lightly with salt and set aside.

In a large heavy pot, heat the vegetable oil to 375 degrees. Spoon rounded balls of the falafel batter into the hot oil. Stir the falafel often with a slotted spoon or spider. Cook until the falafel is golden brown and crispy, about 3 minutes.

Crispy Green Onion Falafel

Drain with the slotted spoon and let the fried falafel balls sit on a paper towel and sprinkle with kosher salt while you continue to fry the balls in batches (I cooked about 5 at a time).

Crispy Green Onion Falafel

Crispy Green Onion Falafel

Heat a round of pita bread and then slather it with the feta spread and a pile of the cucumber ribbons.

Crispy Green Onion Falafel

Top with the pickled red onions and the cherry tomatoes.

Crispy Green Onion Falafel

Top with the hot crispy falafel and garnish with fresh parsley.

Crispy Green Onion Falafel

 

Recipe: Crispy Green Onion Falafel

Ingredients

  • 2 cloves of garlic
  • 1 large red chili
  • 2 green onions, chopped
  • ½ cup packed flat leaf parsley
  • 2 cans garbanzo beans, rinsed and drained
  • 1 egg
  • 2 tablespoons olive oil
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt, plus more to taste
  • Feta Spread
  • Sweet and Spicy Pickled Onions
  • English cucumbers
  • Fresh cherry tomatoes
  • Pita Bread
  • Fresh parsley
  • Vegetable Oil for frying

Instructions

  1. In the bowl of a food processor, combine the garlic, red chili, green onions and flat leaf parsley and chickpeas. Pulse until it is finely chopped up.
  2. Add the egg and oil and pulse. Add the flour, baking powder, cumin and salt and pulse until you have a thick batter. If you are ok with tasting raw egg, then check for salt now. Otherwise, you can wait till you fry your first falafel to check for seasoning.
  3. Transfer the batter to a bowl and let rest or refrigerate until ready to use.
  4. Wash the bowl of the food processor out and make the feta spread.
  5. Using a carrot peeler, peel the cucumber into ribbons. And sprinkle lightly with salt and set aside.
  6. In a large heavy pot, heat the vegetable oil to 375 degrees. Spoon rounded balls of the falafel batter into the hot oil. Stir the falafel often with a slotted spoon or spider. Cook until the falafel is golden brown and crispy, about 3 minutes. Drain with the slotted spoon and let the fried falafel balls sit on a paper towel and sprinkle with kosher salt while you continue to fry the balls in batches (I cooked about 5 at a time).
  7. Heat a round of pita bread and then slather it with the feat spread and a pile of the cucumber ribbons.
  8. Top with the onions and the cherry tomatoes.
  9. Top with the hot crispy falafel and garnish with fresh parsley.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8

Print Recipe  
Crispy Green Onion Falafel

It’s Meeeeeeaaaatless Monday!!!! And this is falafel is awesome, meatless or not, as far as any kind of dish is concerned.

Crispy Green Onion Falafel


Creamy and Fluffy Chickpea fritters full of fresh herbs, chili and green onions- a delicious vegetarian dish!

We had these this weekend after two movie marathons (the Godfather and the Hangover movies) so it’s shocking that my brain was functioning well enough to deep fry anything. But I had been craving these intensely since I first made them about three weeks ago, and Sunday night was as good a time as any to just go for it. Or a Monday night for that matter!

Crispy Green Onion Falafel

Creamy and Fluffy Chickpea fritters full of fresh herbs, chili and green onions- a delicious vegetarian dish!

Perfect crispy golden fried balls filled with fresh herbs and chili and cumin scented chickpeas that are somehow creamy and fluffy. Then they are paired with fresh and crispy cucumbers, juicy cherry tomatoes and the most divine sweet and spicy pickled red onions. But the creamy feta spread is the crowning glory on this dish. By the way- in the pictures, I piled everything up on top of the pita bread, but you could also pile all of these awesome ingredients into the pockets of the pita bread. Or you could skip the bread all together and pile it on top of lettuce. I have also served these crispy falafel as appetizers with the Feta as a dipping sauce- delicious!!

Crispy Green Onion Falafel

Creamy and Fluffy Chickpea fritters full of fresh herbs, chili and green onions- a delicious vegetarian dish!

In the bowl of a food processor, combine the garlic, red chili, green onions and flat leaf parsley. Pulse until it is finely chopped up.

Crispy Green Onion Falafel

Add the egg, olive oil and chickpeas and pulse.

Crispy Green Onion Falafel

Add the flour, baking powder, cumin and salt and pulse until you have a thick batter.

Crispy Green Onion Falafel

If you are ok with tasting raw egg, then check for salt now. Otherwise, you can wait till you fry your first falafel to check for seasoning. Transfer the batter to a bowl and let rest or refrigerate until ready to use.

Wash the bowl of the food processor out and make the feta spread.

Crispy Green Onion Falafel

Using a carrot peeler, peel the cucumber into ribbons. And sprinkle lightly with salt and set aside.

In a large heavy pot, heat the vegetable oil to 375 degrees. Spoon rounded balls of the falafel batter into the hot oil. Stir the falafel often with a slotted spoon or spider. Cook until the falafel is golden brown and crispy, about 3 minutes.

Crispy Green Onion Falafel

Drain with the slotted spoon and let the fried falafel balls sit on a paper towel and sprinkle with kosher salt while you continue to fry the balls in batches (I cooked about 5 at a time).

Crispy Green Onion Falafel

Crispy Green Onion Falafel

Heat a round of pita bread and then slather it with the feta spread and a pile of the cucumber ribbons.

Crispy Green Onion Falafel

Top with the pickled red onions and the cherry tomatoes.

Crispy Green Onion Falafel

Top with the hot crispy falafel and garnish with fresh parsley.

Crispy Green Onion Falafel

 

Recipe: Crispy Green Onion Falafel

Ingredients

  • 2 cloves of garlic
  • 1 large red chili
  • 2 green onions, chopped
  • ½ cup packed flat leaf parsley
  • 2 cans garbanzo beans, rinsed and drained
  • 1 egg
  • 2 tablespoons olive oil
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt, plus more to taste
  • Feta Spread
  • Sweet and Spicy Pickled Onions
  • English cucumbers
  • Fresh cherry tomatoes
  • Pita Bread
  • Fresh parsley
  • Vegetable Oil for frying

Instructions

  1. In the bowl of a food processor, combine the garlic, red chili, green onions and flat leaf parsley and chickpeas. Pulse until it is finely chopped up.
  2. Add the egg and oil and pulse. Add the flour, baking powder, cumin and salt and pulse until you have a thick batter. If you are ok with tasting raw egg, then check for salt now. Otherwise, you can wait till you fry your first falafel to check for seasoning.
  3. Transfer the batter to a bowl and let rest or refrigerate until ready to use.
  4. Wash the bowl of the food processor out and make the feta spread.
  5. Using a carrot peeler, peel the cucumber into ribbons. And sprinkle lightly with salt and set aside.
  6. In a large heavy pot, heat the vegetable oil to 375 degrees. Spoon rounded balls of the falafel batter into the hot oil. Stir the falafel often with a slotted spoon or spider. Cook until the falafel is golden brown and crispy, about 3 minutes. Drain with the slotted spoon and let the fried falafel balls sit on a paper towel and sprinkle with kosher salt while you continue to fry the balls in batches (I cooked about 5 at a time).
  7. Heat a round of pita bread and then slather it with the feat spread and a pile of the cucumber ribbons.
  8. Top with the onions and the cherry tomatoes.
  9. Top with the hot crispy falafel and garnish with fresh parsley.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8