Spicy falafels

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• Scott & Katie

  27 May 2009

  Scott & Katie rated and commented on this recipe

  

  Divine. This one is a keeper.

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• Denni

  08 June 2009

  Denni rated and commented on this recipe

  

  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!

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• Jamie Cruickshank

  09 June 2009

  Jamie Cruickshank commented on this recipe

  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.

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• Geordie Tyke

  19 June 2009

  Geordie Tyke rated and commented on this recipe

  

  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!!

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• butternutsweet

  02 July 2009

  butternutsweet commented on this recipe

  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!

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• amy

  15 July 2009

  amy rated and commented on this recipe

  

  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!

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• Fire-Daisy

  19 July 2009

  Fire-Daisy rated and commented on this recipe

  

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

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• Katie

  28 July 2009

  Katie rated and commented on this recipe

  

  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!

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• Khush

  27 August 2009

  Khush rated and commented on this recipe

  

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

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• Raksha

  01 September 2009

  Raksha rated and commented on this recipe

  

  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.

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• Luke & Carmen

  05 September 2009

  Luke & Carmen commented on this recipe

  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!!

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• Luiza

  18 September 2009

  Luiza rated and commented on this recipe

  

  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!

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• SarahC

  23 September 2009

  SarahC rated and commented on this recipe

  

  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.

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• lucid

  22 October 2009

  lucid rated and commented on this recipe

  

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

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• Manda

  23 October 2009

  Manda rated and commented on this recipe

  

  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!

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• RichJay

  28 October 2009

  RichJay rated and commented on this recipe

  

  Falafel were very crumbly but tasted good.

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• Murphy

  25 November 2009

  Murphy commented on this recipe

  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.

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• jec52

  06 December 2009

  jec52 rated this recipe

  

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• hellodave

  26 January 2010

  hellodave rated this recipe

  

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• YummyFood

  28 January 2010

  YummyFood rated this recipe

  

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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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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

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

Per Falafel

105 kcalories, protein 5g, carbohydrate 8g, fat 6 g, saturated fat 1g, fibre 2g, sugar 1g, salt 0.27 g

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