Spicy falafels

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 (108)

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!?

beneg's picture
3

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
3

A bit bland but with a bit of sweet chilli sauce pretty good recipe!

johannah91's picture
4

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
2

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
1

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.

jaxzmusic's picture
5

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

lesanddog's picture
2

Mine didn't bind together very well, very wet and mucky. I coated them in flour and put them in the fridge to firm up but still very crumbly. Tasted a bit bland too. Will adapt the recipe next time.

murphy999's picture

After reading the comments and seeing another chef do this recipe, I had no problems with a few modifications.

First everything went in the blender raw - much quicker. I added juice of 1/2 a lemon, a tad more olive oil, salt and pepper, no egg. I didn't blend it 'til it was mush, still quite rustic. No need for flour or bread crumbs, they didn't crumble, the mix was just right. Made 7 from 1 tin, about the size of a small fishcake,

In the oven, on a baking tray, 160 (fan oven) 15-20 minutes a side.

richjay's picture
4

Falafel were very crumbly but tasted good.

mandagraham's picture
4

I included a couple of tablespoons of gram flour but no egg and it worked fine. Tasted great with salsa and an onion and garlic dip I bought. Yum!

adeborgho's picture
4

absolutely delicious to eat. added something like 2tbs of breadcrumbs after first (crumbly) attempt, made all the difference.

smilerc's picture
4

I baked these rather than frying them to cut down on fat. They turned out very nice. Gas Mk 5 15 mins one side then turn over and cook for 5 -10 mins on other side. Also used coriander instead of parsley.

luizas's picture
4

The taste was delicious but the the texture much too moist and did not hold well at all. Had to add some flour and they turned out great!

lukecilliers's picture

Just like everyone found the original recipe too crumbly so will add flour or breadcrumbs next time. Also added chilli and next time will add more cumin and some exotic spices. Served with sweet chilli sauce. Thanks for all your suggestions- you are all such a helpful bunch!!

rakshakali's picture
4

I've made this a couple of times and found it really good - I always make too many and then keep them for lunch the next morning. They do have a pretty dry texture so you need humous or minty yoghurt with them - I usually add a bit more spice now as well but that's just personal taste. Chilling them is a really good idea - I now use it for a burger or fish cake recipes as well.

khush1's picture
4

They needed a little flour to help them bind, but I really like these, they've become a lunch favourite.

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