Spicy falafels

Spicy falafels

  • 1
  • 2
  • 3
  • 4
  • 5
(79 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mandagraham's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

smilerc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

kfenton01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Having read all the comments before making these I can report that I added fresh breadcrumbs (a large handful) and I baked them rather than fried them. Placed on parcement paper on baking tray, brushed lightly with olive oil (actually 2nd batch I didnt do that and they are fine) and baked at 180c for 15-20 mins. Also added fresh mint as it happened to be on my window sill. Next time I will add whatever herbs are kicking around and may even try to double quantities and use other beans as well as chick peas. Anyway, fantastic recipie, husband loves them hot, cold, stuffed in pitta, on their own etc etc!

surini's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fab! For a little kick, add half a teaspoon of chilli powder. I served these with couscous (this had peppers etc in it).

amyg1987's picture
  • 1
  • 2
  • 3
  • 4
  • 5

They were very soft so might try adding the flour and putting in the fridge before cooking next time!
But still very tastey, - I added abit more cumin and some black ground pepper to the chick peas.
Accompanied them with the spanish potato recipe and sour cream and corriander dip!
Definately will be doing these again!

butternutsweet's picture

We have these every week and often give them to friends at our BBQs. they're wholesome but very very tasty! I add a splash of lime juice and chili to mine. Mmmmm!

lesley1142's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have to admit, I'd never tried chickpeas so wanted to give this one a go. As per previous comments, mixture is rather runny so I added some seasame seeds (but would add flour too as suggested next time!). I added various other herbs as I didn't have coriander/cumin so I'm not sure if this affected the flavour, which I found to be rather bland (I did add mint and lemon too, to give it a lift). However, it was OK in a wrap with salad and mint yoghurt! One to try again I think, with the correct ingredients!!

jamiecruickshank's picture

When I made this it was a goo that dissapeared in the pan.
What you gotta do is add lots of cornmeal to make it more solid.
And put in loads more seasoning than it says.
And hot sauce. I like hot sauce.

denni84's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this recently and like most people, found it was too wet, even when I added flour to mop them up. I baked the falafels then- big mistake, they came out like scones. Tasty enough, but not what I had wanted, will try again without the egg (as I found the mixture was just the right consistency) before I give up on them!

suborbitcom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Divine. This one is a keeper.

licom201's picture

add flour! just made them with probably about 2 tablespoons of flour and they stayed together much better
(and also cayenne pepper as i like it spicy!)

miniminx59's picture

i loosely used this to make my own falafel recipe, which traditionally includes fava beans or broad beans - i used tinned broad beans. used the blender to mush to a smooth paste and took out the egg, added lemon juice, coriander and parsely. rolled into balls, covered in sesame seeds and baked in the oven! easy, tasty and healthy...but a bit dry, so make some mint/yogurt dip and enjoy!

rebloomfield's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Couldn't get on with these. Tried varying levels of seasoning but couldn't get past the fact that they just tasted like beans. Maybe I'm spoilt with supermarket instant falafel and this is what they *should* taste like ;)

yvonneg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made these last night,mixture v wet.put in the fridge for awhile but still difficult to handle!made into 8 balls and baked on an oiled tray for 25 minutes-gas 4/180c looked very rustic!but yummy with basmati rice salad houmous and raita.

trixyvixy22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really liked the flavour of these. Added cayenne pepper and salt as i followed Poppy's tip to taste before adding egg. Aslo fried the onion in garlic oil. Will make again!

Pages

Questions

Tips