Wolf and Bear's Falafel

Total Time:
13 hr 50 min
1 hr 10 min
Inactive Prep:
12 hr 10 min
30 min
15 servings (50 small falafel patties)


  • 1 1/2 cups garbanzo beans
    • FALAFEL:
      • 3 cloves garlic
      • 1 1/2 white onions, quartered
      • 1/2 bunch fresh parsley
      • 3 tablespoons garbanzo flour
      • 1/2 tablespoon baking powder
      • 1/2 tablespoon ground cumin
      • 1/2 tablespoon sugar
      • 1 teaspoon sea salt
      • Olive oil, for frying
      • Hummus
      • 10 pita breads
      • 3 onions, chopped and caramelized
      • 3 red peppers, roasted and chopped
      • 1 eggplant, grilled and chopped
      • Tahini sauce
      • 5 sprigs fresh parsley, chopped
      • 15 small handfuls mesclun greens


      Soak the garbanzo beans in water overnight to sprout the beans. The beans will absorb water and expand to fill 3 cups.

      For the falafel: Combine the garlic, onions and parsley in a food processor and process until fine. Add the garbanzo beans, flour, baking powder, cumin, sugar and salt and mix well.

      Roll the falafel mixture into golf-ball-size balls. Heat some olive oil in a pan, then fry the falafel until golden brown on both sides. Remove from the heat and let sit at room temperature for 10 minutes in order to let the falafel become firm. Lightly fry again before serving to crisp and warm through.

      Spread a thick layer of hummus onto each pita, then lay the falafels down on top. Cover with the caramelized onions, roasted red peppers and grilled eggplant. Drizzle with tahini sauce and garnish with the chopped parsley. Add a handful of fresh mesclun greens, wrap up and serve.


      This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.