Three Unusual Falafel Variations Put a New Spin on a Classic Israeli Dish

Falafel is one of Israel’s most iconic foods, sold everywhere from neighborhood stands and markets to central bus stations and main streets. While it is traditionally made from chickpeas, and sometimes fava beans, this article presents three less conventional versions that keep falafel’s familiar texture and crisp exterior while adding a healthier or more protein-rich twist.

The first recipe is Italian-style white bean and basil falafel. It uses 400 grams of cooked white beans, one medium onion, 3 to 4 garlic cloves, 1.5 cups of fresh basil leaves, optional parsley, salt, black pepper, sweet paprika, a little chili, 2 to 4 tablespoons of breadcrumbs, coarse oats or spelt flour as needed, olive oil and a little lemon juice. The mixture is blended, chilled for 15 to 30 minutes, shaped into balls or patties, brushed with oil, then baked at 200 degrees Celsius for 15 to 20 minutes, or deep-fried for extra crunch.

The second version is lentil falafel, described as a flavor children will like. It calls for 2 cups of dry green or black lentils, a large onion, 4 to 6 garlic cloves, a bunch of parsley, half a bunch of cilantro, cumin, salt, black pepper, baking powder, 2 to 3 tablespoons of chickpea flour, coarse oats or breadcrumbs, and a little olive oil. The lentils are soaked for at least 1 to 2 hours, the mixture is pulsed rather than fully pureed, then chilled for about 30 minutes before baking or frying.

The third recipe is a high-protein tofu falafel, using 300 to 350 grams of firm tofu, half to one small onion, 3 to 5 garlic cloves, 1 cup chopped cilantro, optional parsley, cumin, salt, optional baking powder, 1/2 to 1 cup breadcrumbs, olive oil and lemon juice. The tofu is squeezed, crumbled, mixed, chilled for 15 to 30 minutes, shaped, and baked at 200 degrees Celsius for 15 to 20 minutes, with frying also suggested. The recipes are credited to Meshk Veiler.