Spicy falafels

Spicy falafels

  • 1
  • 2
  • 3
  • 4
  • 5
(95 ratings)

Prep: 10 mins Cook: 10 mins Ready in 20 minutes

Easy

Serves 6
Cheap and dead easy to make - stuff them into pittas with salad, or serve with couscous and houmous

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per falafel

  • kcal105
  • fat6g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein5g
  • salt0.27g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 400g can chickpea, washed and drained
  • 1 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander (or use more cumin)
  • handful parsley, chopped, or 1 tsp dried mixed herbs

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (106)

catherine sloane's picture

Canned chickpeas are NO GOOD. Use soaked overnight chickpeas instead. A cup of dried chickpeas equals almost 2 cups when soaked overnight. I also use a bit of flour and a teaspoon of baking powder. I don't add an egg either.

A delicious sauce is made with tahini, lemon juice and water to get a consistency of a purée. Touch of salt.

benconnolli's picture
5

Falafel up after muching on a few of these bad boys. Had in a wrap with saLAD 10/10 would recommend to a friend in need of food

Cazski's picture
0

This has got to be the most disappointing recipe I have ever tried; I am seriously wondering if BBC actually checks the recipe before publishing it! I quickly read the recipe at work and ran out to get the ingredients after late meetings before the shops shut. Fast forward to 1 hour (not 10 minutes) of bending perfectly good forks to mash up the chickpeas, a quick go at boiling the (tinned) chickpeas, I gave up and had to waste a lot of food. I'm sure the recipe is fine if you have a blender, but then, it needs to SAY GET A BLENDER in the recipe before you waste your time, money and food trying it!

Mrswes's picture

These were really lovely. I used a stick blender and blended half of the cooked onion and garlic with the chickpeas and only used half of the egg mixture. I fried a little of the mixture first to check the seasoning, I did add quite a lot more coriander and cumin and salt, then added a smal red chilli and some fresh coriander. Very quick, easy and cheap! I can't really see it serving 6 though!

Charbagley's picture

My favourite falafels! Egg does make the mixture a little wet - but still workable for me as I bake mine in the oven.
I still blend the chickpeas just only for a couple of quick bursts and then just mash down the remaining :-)

Oh and I add fresh chilli!

donnab1981's picture
3.75

Loved these and even my carnivore husband was impressed. I added a little dried mint instead of parsley or mixed herbs, a touch more spice and plenty of seasoning. I used a stick blender instead of mashing. The mixture was soggy but firmed up perfectly once cooked. We had this as a main meal so I served the entire recipe between the 2 of us with salad, toasted pitta strips and coleslaw. Yummy and really filling.

Leopoldoni's picture
3.75

I have tried this recipe a number of times and, seeing some of the negative comments, think it needs a little defence!
Mashing the chickpeas does take a bit of time and a bit of hard work but gives a great consistency in the end.
The egg does make the mixture too soggy and usually ends up making a delicious sort of chickpea- scrambled egg! I now add some flour after the egg to dry the mixture out a little and allow the shaping of the falafel.
I tend to add a bit more spice than stated to suit my taste, and a little salt is a necessity, but this falafel recipe really is delicious! I am making it today for lunch with pitta, feta, salad and harissa yoghurt.

Leopoldoni's picture
3.75

I have tried this recipe a number of times and, seeing some of the negative comments, think it needs a little defence!
Mashing the chickpeas does take a bit of time and a bit of hard work but gives a great consistency in the end.
The egg does make the mixture too soggy and usually ends up making a delicious sort of chickpea- scrambled egg! I now add some flour after the egg to dry the mixture out a little and allow the shaping of the falafel.
I tend to add a bit more spice than stated to suit my taste, and a little salt is a necessity, but this falafel recipe really is delicious! I am making it today for lunch with pitta, feta, salad and harissa yoghurt.

catherine sloane's picture

I just mix it all in the food processor. Also a few cloves of garlic!!

funkasaurus's picture
1.25

Not great at all. Mashing the chickpeas with a fork would take the strength of ten men and the patience of Job so I blended them. The mixture is almost too wet to fry but when fried it becomes dry, crumbly and tasteless. You'll need to make some serious adjustments to get this tasting good so my guess is go find a different recipe and avoid this one.

In summary, Failafel.

robso.car's picture
0

Disaster!

1. Don't attempt to squash chickpeas with a fork - it doesn't work, leaving you squeezing 200-odd chickpeas between your fingers (I don't have a potato masher or any type of food processor).

2. Even leaving out the egg, as suggested by comments, does not create a workable paste for patties.

I ended up boiling some potatoes and then chucking them in the pan with the chickpea mess to create a mediocre curry instead.

ladynellington's picture
3.75

Definitely add more spice, maybe even double the quantities given, and use half an egg to avoid mixture being too wet to handle. But otherwise this is a delicious recipe, and super-easy to make!

sherhod83's picture
3.75

Really simple to make, added chilli flakes, and some fresh thyme and served with pittas, hummus and salad

rosievimes's picture
3.75

These were really simple to make and were perfect wrapped in flat bread with some tomato, avocado, and natural yogurt. I mashed my chickpeas with a fork and found that the patties held together pretty well when I cooked them, but the pan does need to be nice and hot to get that crispy golden outter layer. Next time I would add a few more herbs & spices to the mix as the falafels were a touch bland.

lydiamary's picture

These were lovely - I found the mixture a bit wet as other reviewers have said, however I went with it and they firmed up in the frying pan. I added a couple of finely chopped dried apricots - I will definitely be making these again. It made a lot more than 6!

ktmellor's picture

I used coriander instead of parsley, added in a bit of lime and used the whole beaten egg. Very wet and difficult to shape. Added flour but was still pretty wet! next time will try more flour and less egg maybe? very tasty though and will definitely keep trying to perfect this one

nicolajp's picture

I loved this, but it took me a few attempts to get it right. Definitely suggest using a food blender rather than a masher, and I too had to add flour, and used some breadcrumbs I had handy to keep the mixture together and allow them to cook properly. I'll be using this over and over again, but with the above adjustments.

arsenal-yummy's picture

Definitely would suggest using a blender to pulp chick peas rather than a masher. Taste quite good but texture all wrong with too large a lump of chick pea.

rolo564's picture
2

the mixture seemed to be slightly too runny, so I added some flour to thicken it. The flavours were good but not too sure I'd use this recipe again

bridgetcooper08's picture

This is easy, but add more spices as my first attempt was a bit bland. Also I didn't add the egg as wet enough without.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

vanesa's picture
5

Loved the flavour.
Mixture looked too wet and added oats, as they are healthier than flour.
Served with two dips humus and a yogurt dip. (Yogurt dip: approx cup of yogurt, small crushed garlic, squeeze of lemon juice and drizzle of olive oil S&P).
My son had them with mayonnaise only.
Next time I will add chilli flakes or fresh.
I mashed the tinned chickpeas with a spoon and a potato masher and it takes a long time by hand. Also without any dips or sauces or salad, falafels would be too dry to eat on their own.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.