Spicy falafels

Spicy falafels

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(101 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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LolaDelilah
12th Jun, 2017
3.8
Made this for the first time tonight with canned chick peas and in a food processor. Covered them in brown breadcrumbs and they fried well without falling apart. I chilled them for about half an hour before cooking. Only thing I would change is up the spices by half a teaspoon each and add salt and pepper. Also we are garlic lovers so another clove or two wouldn't go amiss in our house!
regaljester
4th May, 2017
Only used dried chickpeas soaked for 12 hours, drain then pat dry. Place in food processor with your choice of spices and herbs and grind. Shape into balls or patties then refrigerate for at least an hour before cooking. These are traditionally fried.
MayaRoseX's picture
MayaRoseX
27th Mar, 2017
Sounds fun
Lisaörtman
19th Jan, 2017
0.05
Very loose batter, even though I adjusted it and took the egg yolk instead of the whole egg. Not gonna make it again!
Bubble33
6th Nov, 2016
I read the comments on here and before I tried the recipe and tried adjust it accordingly, it was still really tasteless - so much so that I can't eat them! Horrible mush ! What a waste of time :(
Samantza
9th Oct, 2016
Terrible! Followed the recipe exactly and turned out very poor. Tasteless and mushy (even after cooking them for way way longer than the instructed time), they were very pale and didn't have the typical dark brown/greeny falafel colour, too wet to mould and fell to crumbly pieces in the pan! I wish I didn't have to make them, but cannot purchase ready made ones from anywhere near me! Going to have to search the web for a better recipe!
catherine sloane
17th Jun, 2016
Canned chickpeas are NO GOOD. Use soaked overnight chickpeas instead. A cup of dried chickpeas equals almost 2 cups when soaked overnight. I also use a bit of flour and a teaspoon of baking powder. I don't add an egg either. A delicious sauce is made with tahini, lemon juice and water to get a consistency of a purée. Touch of salt.
benconnolli's picture
benconnolli
23rd May, 2016
5.05
Falafel up after muching on a few of these bad boys. Had in a wrap with saLAD 10/10 would recommend to a friend in need of food
Cazski
7th Oct, 2015
0.05
This has got to be the most disappointing recipe I have ever tried; I am seriously wondering if BBC actually checks the recipe before publishing it! I quickly read the recipe at work and ran out to get the ingredients after late meetings before the shops shut. Fast forward to 1 hour (not 10 minutes) of bending perfectly good forks to mash up the chickpeas, a quick go at boiling the (tinned) chickpeas, I gave up and had to waste a lot of food. I'm sure the recipe is fine if you have a blender, but then, it needs to SAY GET A BLENDER in the recipe before you waste your time, money and food trying it!
Mrswes
17th Sep, 2015
These were really lovely. I used a stick blender and blended half of the cooked onion and garlic with the chickpeas and only used half of the egg mixture. I fried a little of the mixture first to check the seasoning, I did add quite a lot more coriander and cumin and salt, then added a smal red chilli and some fresh coriander. Very quick, easy and cheap! I can't really see it serving 6 though!

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vanesa
21st Aug, 2016
5.05
Loved the flavour. Mixture looked too wet and added oats, as they are healthier than flour. Served with two dips humus and a yogurt dip. (Yogurt dip: approx cup of yogurt, small crushed garlic, squeeze of lemon juice and drizzle of olive oil S&P). My son had them with mayonnaise only. Next time I will add chilli flakes or fresh. I mashed the tinned chickpeas with a spoon and a potato masher and it takes a long time by hand. Also without any dips or sauces or salad, falafels would be too dry to eat on their own.
Cazski
7th Oct, 2015
0.05
Use a blender