Spicy falafels

Spicy falafels

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(96 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, questions and tips

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yummybonnie
3rd Dec, 2011
4.05
Good basic recipe, add your own spices to them and definitely serve with some mint and yogurt dip as miniminx said above they are quite dry!
ruthpatricia
9th Nov, 2011
4.05
Forgot to star rate, the breadcrumb addition made it 5 star.
ruthpatricia
9th Nov, 2011
4.05
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
20th Oct, 2011
5.05
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
13th Sep, 2011
Added fresh chilli with seeds, FAB! and took to a festival, easy to transport!
lilyrose13
14th Jul, 2011
I lightly coated them in flower before placeing them in the oil, this helped keep them together perfectly! x
sallycurtis
5th Jul, 2011
3.05
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
5th Jul, 2011
3.05
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
22nd May, 2011
3.05
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
13th Apr, 2011
3.05
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.

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