Spicy falafels

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1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

Per Falafel

105 kcalories, protein 5g, carbohydrate 8g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.27 g

Latest comments and suggestions

• caroline

  15 November 2007

  caroline rated and commented on this recipe

  

  Ours didn't end up looking much like falafels (very light coloured) and were very crumbly but they tasted great.

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• PoppyD

  23 November 2007

  PoppyD rated and commented on this recipe

  

  I added more cumin and used fresh corriander but I was very impressed with this recipe. I think the main thing is to taste the mixture (before you add the raw egg!) and see if it suits your tastes. The falafels held together very well. Mmmmm

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• Nicola

  29 November 2007

  Nicola rated and commented on this recipe

  

  Likewise, the falafel were very crumbly and didnt bind very well. Possibly better deep fried so they are cooked all over - not as healthy though! Taste was great though.

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• Alastair

  15 January 2008

  Alastair rated and commented on this recipe

  

  Vary tasty although I agree with the comments about crumbly teture but I overcame this by adding roasted aubergine or roasted pepper and it was much smoother.

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• Suzanne

  22 February 2008

  Suzanne rated and commented on this recipe

  

  I added chopped mint and coriander to these falafels, as I had it in the fridge, which gave them a lovely fresh flavour, plus a squeeze of lemon juice to lift the flavour a little. I also rolled the falafels in sesame seeds before frying, which gave them wonderful extra texture. I agree with the other reviewers that they were pretty crumbly, so take care when turning them over in the pan. If you cook them, then set them aside and re-heat in the oven before serving, they tend to hold together better. Delicious in a tortilla wrap with chilli sauce, yogurt, salad and sliced red onion. Veggie kebab heaven!

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• Judie Holliday

  06 April 2008

  Judie Holliday commented on this recipe

  I added a squeeze of lemon juice, some fresh chilli (fried with the onions and garlic) and some fresh coriander and then whizzed it up in my mini processor. The mixture was quite wet rather than crumbly but it fried up nicely into patties. Lovely in a wrap with salad and yoghurt.

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• Jon

  17 July 2008

  Jon commented on this recipe

  Add some bread crumbs to help bind the mixture and place them in the fridge for an hour and they wont break up

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Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 small onion , finely chopped
• 1 garlic clove, crushed
• 400g can chickpeas , washed and drained
• 1 tsp ground cumin
• 1 tsp ground coriander (or use more cumin)
• handful parsley , chopped, or 1 tsp dried mixed herbs
• 1 egg , beaten

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Difficulty and servings

Serves 6

Easily doubled

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 small onion , finely chopped
• 1 garlic clove, crushed
• 400g can chickpeas , washed and drained
• 1 tsp ground cumin
• 1 tsp ground coriander (or use more cumin)
• handful parsley , chopped, or 1 tsp dried mixed herbs
• 1 egg , beaten

Per Falafel

105 kcalories, protein 5g, carbohydrate 8g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.27 g

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