Spicy falafels

Spicy falafels

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(76 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per falafel

kcalories
105
protein
5g
carbs
8g
fat
6g
saturates
1g
fibre
2g
sugar
1g
salt
0.27g

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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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.

Recipe from Good Food magazine, October 2006

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Comments

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rosievimes's picture
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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
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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.

ladyrebecca's picture
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Just tried this recipe, really easy to follow and turned out perfectly. Stayed together just fine. Not quite spicy enough for my liking though so next time I'm going to add Cayenne Pepper & substitute some of the Onion for Chopped chillis.

ladyrebecca's picture
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Just tried this recipe, really easy to follow and turned out perfectly. Stayed together just fine. Not quite spicy enough for my liking though so next time I'm going to add Cayenne Pepper & substitute some of the Onion for Chopped chillis.

helers's picture
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Sorry but you can't make falafel with caned chickpeas or indeed Caned fava (broad) beans. The mixture is too wet.

Soak the peas/beans overnight then process the raw drained peas until they look like cous cous. You will have perfect falafel.

louiseannebell's picture

These are excellent but I agree very crumbly, my advice is to keep them as little balls instead of squashing them into flat patties as they stay together much better :)

chellym's picture

Tried this last night, lovely! Would probably double up on the mixture next time.

liddy1x's picture
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Very bland and crumbly. Altogether really disappointed.

thegoddess_ca's picture
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We added a bit of lemon juice as another commenter suggested, and they're really good. Next time, more salt (a tiny bit), and some finely diced roasted red peppers...

allerloindici's picture

Can you freeze them for storage? I'm a student so I only cook for one person which makes serving sizes difficult sometimes.

kirstycat's picture

I made these according to the recipe, but thought the mixture was a bit too wet to make into ball shapes! I chilled them for a few hours but they didn't really firm up at all. Next time I make them I'll try the suggested addition of breadcrumbs to hold them together a bit better. They also really needed a bit of lemon juice. I didn't fry them either, but baked them as a few other people had done, they were good and held together well, but not as nice as fried would be I think! Nice in pitta breads with some houmous and lettuce!

bekkibee's picture

bland, dry , tasteless

fran_ad's picture
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Simply divine! I used fresh coriander instead of ground and added a little smoked paprika and cayenne pepper which gave them a little kick. I also added breadcrumbs which prevented them becoming too crumbly. But all in all a lovely recipe and very yummy indeed ;0)

kaiameixner's picture

These were great! I also added two grated apples and loads of chopped coriander and that made them taste superb. They do have a tendency to fall apart when being fried though, depsite me adding an extra egg to the mixture. Still an easy and relatively quick recipe.

sarahmariejones's picture
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Excellent! I read the comments on here before hand. The differences I made to the recipe were based on the feedback of others. Overall, I added chilli flakes and seasoned completely to taste (before adding the egg). I added breadcrumbs, mixed all my my hands, popped in fridge for 30 mins and the popped in the oven. One drop of oil on the top helps to crispen. Really tasty with some home made yogurt, mint and cucumber dip. I will be doing this again! Absolutely!

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