Spicy falafels

Spicy falafels

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(82 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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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
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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
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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
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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
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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.

ladiedaa's picture
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very nice

imabadpixie's picture
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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
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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
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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
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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!?

beneg's picture
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Being VERY new to cooking myself, I thought it was my inexperience that caused them to fall apart. Glad the more experienced had the same trouble as me. Thanks for all the tips. Going to try the flour or breadcrumb route. I do agreed that they should be more spicy.

lys1489's picture
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A bit bland but with a bit of sweet chilli sauce pretty good recipe!

johannah91's picture
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These turned out great. I had to be gentle when turning them in the pan to make sure they didn't fall apart! I didn't like the idea of using egg to bind because they were already quite wet. They were delicious cold too!

muchosamor's picture

This is not a very good recipe. Traditional falafels are made with raw chickpeas and/or broadbeans, soaked overnight and then ground. Also, there is not usually egg.

emh123's picture
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Not much flavour to these if I'm honest, I think I would add more spice, having said that they did all dissapear quite quickly and theyr'e a brilliant veggie alternative to a burger. I added a couple of tablespoons of flour to the mixture to help bind them all together and this worked well. we will have them again but if you like spicy things add a bit more!

ellefdc's picture
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Unfortunately I'm not a fan of this recipe.
I took other's advice and forwent the eggs and used flour, and it resulted in solid falafel's, they just happened to taste like little patties of dried out wallpaper paste.
But if you are looking for falafel's that stay together I'd go for the above advice.

rmellor18's picture
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Delicious!

jaxzmusic's picture
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Really good idea to have it with the chilli sauce and yoghurt. Guilt free indulgence!!! :P x

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