Serves 4

May be either baked or fried


  • ½ c plus, 2/3 c Tarazi falafel mix
  • ½ – ¾ pound sweet onions, peeled and sliced into ½” rings
  • 4 egg whites
  • pinch salt
  • oil for frying (optional)
  • olive oil spray (optional)
  • coarse salt (optional)
  • minced parsley (optional)


In a large plastic bag, place ½ c falafel mix and separated onion slices and shake to coat. Next, beat the egg whites and salt until soft peaks form. Fold in the remaining falafel mix into the egg whites. When ready to bake or fry, dip each onion slice into the batter in order to coat.

To Bake:

Preheat the oven to 400 degrees. Prepare a parchment lined baking sheet, sprayed with olive oil before being placed in the oven. Bake for 20 minutes. Serve the cooked onion rings with a sprinkle of salt and minced parsley.

To Fry:

Set a deep heavy bottomed pan on a burner and fill 3” deep with oil. Turn the pan on low and begin preheating the oil (if you work quickly, otherwise turn on the oil when you are closer to being able to cook the onion rings).Then, 1-2 minutes before frying, turn the oil temperature up to medium high. Make sure the oil is hot enough to fry in by putting in a teaspoon of batter into the oil. If it floats and sizzles, the oil is ready. If the batter doesn’t do anything the oil is too cool. If the batter sizzles and browns quickly, the oil is too hot. Make adjustments, if necessary. Fry, turning over in the oil, in order to brown them evenly. Drain. Serve the cooked onion rings with a sprinkle of salt and minced parsley.