Spicy falafels

Spicy falafels

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(80 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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trixyvixy22's picture
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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!

amadeo's picture
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I used the food processor and some breadcrumbs to help bind it. Chilling them for half an hour seemed help them retain their shape. I was missing some spices so just added what I had like paprika and chili. Very yummy

gemprimmer's picture
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I baked mine in the oven instead and they came out great.

leamac83's picture

Made these as the recipe stated and they worked out great. Used spray oil to fry them to cut the calories even more. Totally delicious!! Lunchbox fave!

angelafield's picture
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Just another update! I made these again last night and I decided to mash the mixture (couldn't be bothered to get out the food processor wash it etc) and it was very wet compared to when I blitzed it in the food mixer. I will definitely use the food mixer next time.

polyvinylbride's picture
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It came out really runny, so when I tried frying them they were pretty much a disaster! I then baked them the next day hoping to rescue them and yes they came out crispy and lush. I love them in tortillas with sour cream and salad.

emmagifford's picture
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Very easy to make although I'd put in the food processor next time rather than mashing. Was a very wet mixture but just about held up when cooking. I may try adding some lemon or lime juice as per other suggestions to make it a little more interesting. Went well with chilli jam and yoghurt but not enough wow factor to try again for a while.

angelafield's picture
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I amended this recipe slightly, I didn't have an onion (disorganised I know) but I did have a leek! I figured that it might work as they are both alliums, and it did.

Then I didn't bother mashing this in a bowl, I added all the ingredients into a food mixer and it produced a much finer falafel which I prefer. Also I added a pinch of paprika and hot chilli powder.

I then shaped these into 12 mini falafels instead of 6 large ones and found them much easier to turn in the pan. If you let them get quite dark before turning them it makes it much easier.

I served them cold in half a pitta with garlic mayonnaise and cucumber and tomato. I have the left-overs for my lunch today. Yum Yum!

Will definitely make again!

lady_v's picture
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tried this recipie for the first time and really liked it- my patties crumbled at the first attempt but leave to fry for 2 mins each side and they stay pretty solid. I also added a red chilli, fresh mint, coriander, a slpash of lemon juice to the mixture, and plenty of salt and pepper. We had them with pitta bread, salad, natural yoghurt dip with mint, cucumber and coriander and also the beef tomoato stuffued with cous cous recipie.. absolutely delicious! mmm

jbennett13's picture

Add some bread crumbs to help bind the mixture and place them in the fridge for an hour and they wont break up

judieh's picture

I added a squeeze of lemon juice, some fresh chilli (fried with the onions and garlic) and some fresh coriander and then whizzed it up in my mini processor. The mixture was quite wet rather than crumbly but it fried up nicely into patties. Lovely in a wrap with salad and yoghurt.

lindfsw1's picture
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I added chopped mint and coriander to these falafels, as I had it in the fridge, which gave them a lovely fresh flavour, plus a squeeze of lemon juice to lift the flavour a little. I also rolled the falafels in sesame seeds before frying, which gave them wonderful extra texture. I agree with the other reviewers that they were pretty crumbly, so take care when turning them over in the pan. If you cook them, then set them aside and re-heat in the oven before serving, they tend to hold together better. Delicious in a tortilla wrap with chilli sauce, yogurt, salad and sliced red onion. Veggie kebab heaven!

aladash's picture
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Vary tasty although I agree with the comments about crumbly teture but I overcame this by adding roasted aubergine or roasted pepper and it was much smoother.

renomate's picture
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Likewise, the falafel were very crumbly and didnt bind very well. Possibly better deep fried so they are cooked all over - not as healthy though! Taste was great though.

poppetxxx's picture
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I added more cumin and used fresh corriander but I was very impressed with this recipe. I think the main thing is to taste the mixture (before you add the raw egg!) and see if it suits your tastes. The falafels held together very well. Mmmmm

cdujela's picture
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Ours didn't end up looking much like falafels (very light coloured) and were very crumbly but they tasted great.

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