This easy falafel recipe contains very few ingredients, which cuts down on preparation time, ideal for those who want an easier version of falafel. A restaurateur easy and quick recipe food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Add 2 tablespoons of flour and combine well. Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. Alternatively, combine ingredients in a food processor.

Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute. Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels.

Can you replace all-purpose flour with chickpea flour? Heat the oven to 375 F. Spray a rimmed baking sheet with cooking spray or line it with parchment paper. Place the falafel balls 3 inches apart. Bake for 10 minutes, flip, and bake for an extra 10 to 12 minutes, until golden brown.

I don’t like this at all. Make your own puffed-up pita pockets. This easy and basic homemade pita bread recipe uses just flour, water, sugar, yeast, salt, and olive oil. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Carrie is a freelance food stylist and culinary producer who loves having a table full of guests. 2,000 calories a day is used for general nutrition advice.