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Looking to make falafel; needs to be REALLY good!

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I am hosting my sister-in-law's baby shower and she doesn't eat most meats. I am planning to make falafel. What brand of mix should I buy? Any suggestions to make it really good? I have never made falafel before, so any suggestions would be helpful.


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  1. I used (modified slightly) the recipe on epicurious named "My Favorite Falafel" and it was pretty good. I modified since I am allergic to wheat/barley and added xantan gum/garbanzo flour/fava flour. It is super easy to make from scratch, but I suppose the mixes may be more failproof. I have never tried them.

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    1. re: jsaimd

      I made this recipe and really liked it. The only thing was the amount of parsley made them disturbingly green. But still really good.
      Don't forget to make some tahini sauce to go with.

      1. Whatever you do, don't broil your patties on a silpat! Instructions Shminstructions! And also don't set your lavash on fire. My falafels report here, complete with flaming lavash:

        I like falafel with both fava and chickpeas over those that are solely chickpeas, so I like to buy the mix that has fava (really so much easier too). Sorry I don't have any recs, I buy mine from a bulk bin at a middle eastern market. It looks more greenish than yellow if you're buying mix from a bulk bin.

        I did not think using a mix suffered over falafels that are made from scratch; it was more a factor of how skilled the frying is (overfry them and they'll be too crunchy and dry).

        I made all sorts of accompaniments, which you can see in the photo in my post. The only thing I didn't do too well was the falafel sauce, which I combined various recipes to create. I'm still on the lookout for a good sauce recipe, one like San Jose's Falafel Drive In would be a plus. BTW, you should also make tabbouleh! Mmm falafels & tabbouleh....

        1. sara do you need the recipe or you just need to buy and fry?

          any ways since your sister doesn't eact meat why don't you try this reciepe for Egypian Koshary (no meat at all)

          Ingredients 1 cup Egyptian Rice
          1 cup Yellow Lentils
          3 1/2 cups Water
          4 tbsp Margarine
          2 Onions ,chopped

          Directions 1. Wash rice and lentils separately under running water and drain.
          2. In a medium deep non-stick pan heat and stir 2 tbsp margarine, rice and lentils over medium-high heat for 2 minutes.
          3. Add water and salt and cook until water is almost absorbed. Cover, move to low heat and cook for 30 minutes.
          4. Meanwhile in a skillet heat and stir 2 tbsp margarine and onion until brown.
          5. Serve koushari on a platter and sprinkle fried onion on top.

          Note: You can boil 3-4 eggs, fry them in oil or butter until surface is golden and add them around the platter.

          1. Try googling "How to make falafel" and you should see a website for Video Jug that actually gives you a step by step process on how to make falafel. They are fairly simply to make and with this video presentation you can at least preview the process. The recipe, of course, is up to you! Good luck and don't forget the pita, humus and tahini sauce.......

            1. Don't forget the harissa!! I just cannot have felafel without it. It's hot, but adds that extra edge. Maybe I'm not looking for the right thing, but I can't find any at my local middle eastern markets. I did make it once, not having all the ingredients, but enough for it to work. I found this one online, and adapted it to make a smaller amount.

              1 cup red pepper flakes
              3 Tbsp paprika
              3 garlic cloves, minced
              1 tsp ground coriander
              3 tsp ground caraway
              2-3 Tbsp water
              1/4 cup olive oil (between 3-6 Tbsp)

              In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.
              Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil.
              Harissa will keep in the refrigerator for up to 6 months.


              1. These look like good recipes - but if you want simplicity check oiut the mix from Osem -- an israeli ocmpany usually found in the kosher food aisle - follwo the directions and turns out great -

                1. * Make sure they're not too dry. Relatively wetter batter makes them taste better.
                  * Better to soak your own beans and grind.
                  * Get that oil HOT (375) and don't make your patties gigantic -- you want them to be neither runny nor burnt.
                  * Fry one as a test and see how it tastes. Adjust seasoning. Do this BEFORE you fry the whole batch.
                  * Fry right before serving. Fried foods don't keep well.