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Spicy falafels

Spicy falafels

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(91 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
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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…

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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.

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Comments (104)

helers's picture
1

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
1

Very bland and crumbly. Altogether really disappointed.

thegoddess_ca's picture
4

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
5

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
5

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!

sarahmariejones's picture
5

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!

eva_anita's picture
3

I think it's a good recipe but you need to tweak it to your taste. This shouldn't be your first time making falafel, otherwise I think it will come out too bland. I used only 200g (half portion) of chickpeas and more garlic but all other ingredients as written. The chickpeas were falling apart but I managed to fry some cutlets nicely. I had to use more oil as I felt the falafel was burning due to not enough. I served it with the green goddess salad with no fennel and I must say that the taste was really really good. Btw, what about salt? It's not in the recipe. I added 1 tsp. Next time I will experiment further baking instead of frying or adding sesame seeds and other ingredients as the people above suggested. Thanks!

jenniemarie_stone's picture
4

These were lovely, the flavours were really nice, I added a few mushrooms which I fried with the onion and garlic. Also added paprika and a squeeze of lemon.
This recipe does not need 1 whole egg. I add just half and a bit of flour and then refridgerated for 1-2hours to firm up.
Will definately be making again! Don't be put off by some of these reviews, make sure you taste before adding the egg to see if you have added enough spices to match your tastes.

yummybonnie's picture
4

Good basic recipe, add your own spices to them and definitely serve with some mint and yogurt dip as miniminx said above they are quite dry!

ruthpatricia's picture
4

Forgot to star rate, the breadcrumb addition made it 5 star.

ruthpatricia's picture
4

Had no corriander, parsley and only Italian mixed herbs so they went in as did finely blitzed fresh breadcrumbs (as suggested by another member) used small red onion and also added some dried crushed chillies. No breaking up and tasted super and spicey.

laurenratcliffe's picture
5

So good!! I'm a uni student and these are cheap and easy to make, taste great and are really filling!! i needed to add some plain flour to the falafel mix as it was quite sticky when i added the egg in

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