Spicy falafels

Spicy falafels

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(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
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Ingredients

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

    Onion

    un-yun

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

  • 1 garlic clove, crushed
    Garlic

    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

    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

    Parsley

    par-slee

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

  • 1 egg, beaten
    Eggs

    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.

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Comments (106)

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

jacman56's picture

Added fresh chilli with seeds, FAB! and took to a festival, easy to transport!

lilyrose13's picture

I lightly coated them in flower before placeing them in the oil, this helped keep them together perfectly! x

sallycurtis's picture
3

I found it very crumbly. The patties didn't stay patties. The flavor was good though. I added hot chili pepper flakes to give it a bit of kick.

sallycurtis's picture
3

I found it very crumbly. The patties didn't stay patties. The flavor was good though. I added hot chili pepper flakes to give it a bit of kick.

kazzac's picture
3

The flavour was nice but I found these very soft. The overall texture was disappointing and not dry enough for falafel. May play around with the quantities.

louisa_holbrook's picture
3

These sounded promising but were a real pain to mash, so consequently the chick peas did not take on the full flavour of of the onion, garlic and spices, altough the mixture smelt fantastic! Will try the food processor next time! They held together very well as I added bread crumbs and chilled them before frying.

aspiringamateurchef's picture

400g of canned Chickpeas drained weight is 230g, perhaps drained weight is a good idea, otherwise one might add two cans instead of one. Looks a good recipe though!

beverley_flora's picture
4

Yummy! Had to add potato flour to help it stay together and should have cooked it in the oven for longer - it wasn't much of a falafel but was a really delicious mess anyway.

aspiringamateurchef's picture

Use of tinned chickpeas good!!

liberty2005's picture
4

Added extra chilli powder (1tsp) as husband likes spicy food, it was delicious. Next time am going to shape into smaller patties to get a crispier texture (we did them in the oven 200C 20min). Served in pittas with salad and heartily recommend.

victoria-short's picture
5

I did them in pitta for a lunch, delicious!!! will deff be making these again, very tasty! (I used sweet chili sauce with them as I found it quite dry with nothing)

mta02saa's picture
5

A great platform recipe for variations - I always add sesame and black onion seeds along with chopped chilli, I mix these in as they burn easily if used as a coating. If your having a crumbly problem just stick the mixture in the fridge to chill for a hour or two and they become easier to get crispy without drying out.

Must recommend these with houmous, chilli jam, salad, grated carrot and tortilla wraps instead of pittas.

imabadpixie's picture
1

quite dissapointing really... very bland indeed. Need somekind of curry paste/powder or soemthing, i dont know! Dont think I'd make again :(

mattphillips89's picture
4

these were lush! very easy to make - great in a pitta. yummy and cheap meal for students!! I like them hot so I added some chilli powder.

veggiesara's picture
1

Absolutely awful. Don't waste your time or ingredients on this recipe. Wish I had read the other comments before and I wouldn't have bothered making them. The mixture was initially too runny to mould into any thing resembling patties, and so I added some flour...still very runny...and then I added some more flour...still very runny....and then I added some more flour...well, you get the picture. I ended up with hard little bullets of shallow fried dough that tasted like dust. Needless to say, these ended up in the bin. What a waste of perfectly good ingredients.

bexhep's picture
5

Yum, I used my food processor to blend these, added extra chilli flakes and smoked paprika, plus breadcrumbs as my mix was quite wet. I made them into 12 balls rather than patties and chilled in the fridge for an hour before frying. They didn't break up in the pan, but I used two spoons to turn them over rather than tongs. Would probably try less egg next time, have made an other recipe using flour, but they didn't turn out well.

abbiechallen's picture

HELP! Do they mean 105 calories per Falafel!?

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