Spicy falafels

Spicy falafels

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(98 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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Charbagley
30th Apr, 2015
My favourite falafels! Egg does make the mixture a little wet - but still workable for me as I bake mine in the oven. I still blend the chickpeas just only for a couple of quick bursts and then just mash down the remaining :-) Oh and I add fresh chilli!
donnab1981
2nd Jan, 2015
3.8
Loved these and even my carnivore husband was impressed. I added a little dried mint instead of parsley or mixed herbs, a touch more spice and plenty of seasoning. I used a stick blender instead of mashing. The mixture was soggy but firmed up perfectly once cooked. We had this as a main meal so I served the entire recipe between the 2 of us with salad, toasted pitta strips and coleslaw. Yummy and really filling.
Leopoldoni
12th Oct, 2014
3.8
I have tried this recipe a number of times and, seeing some of the negative comments, think it needs a little defence! Mashing the chickpeas does take a bit of time and a bit of hard work but gives a great consistency in the end. The egg does make the mixture too soggy and usually ends up making a delicious sort of chickpea- scrambled egg! I now add some flour after the egg to dry the mixture out a little and allow the shaping of the falafel. I tend to add a bit more spice than stated to suit my taste, and a little salt is a necessity, but this falafel recipe really is delicious! I am making it today for lunch with pitta, feta, salad and harissa yoghurt.
Leopoldoni
12th Oct, 2014
3.8
I have tried this recipe a number of times and, seeing some of the negative comments, think it needs a little defence! Mashing the chickpeas does take a bit of time and a bit of hard work but gives a great consistency in the end. The egg does make the mixture too soggy and usually ends up making a delicious sort of chickpea- scrambled egg! I now add some flour after the egg to dry the mixture out a little and allow the shaping of the falafel. I tend to add a bit more spice than stated to suit my taste, and a little salt is a necessity, but this falafel recipe really is delicious! I am making it today for lunch with pitta, feta, salad and harissa yoghurt.
catherine sloane
17th Jun, 2016
I just mix it all in the food processor. Also a few cloves of garlic!!
funkasaurus
1st Oct, 2014
1.3
Not great at all. Mashing the chickpeas with a fork would take the strength of ten men and the patience of Job so I blended them. The mixture is almost too wet to fry but when fried it becomes dry, crumbly and tasteless. You'll need to make some serious adjustments to get this tasting good so my guess is go find a different recipe and avoid this one. In summary, Failafel.
robso.car
17th Aug, 2014
0.05
Disaster! 1. Don't attempt to squash chickpeas with a fork - it doesn't work, leaving you squeezing 200-odd chickpeas between your fingers (I don't have a potato masher or any type of food processor). 2. Even leaving out the egg, as suggested by comments, does not create a workable paste for patties. I ended up boiling some potatoes and then chucking them in the pan with the chickpea mess to create a mediocre curry instead.
ladynellington
11th May, 2014
3.8
Definitely add more spice, maybe even double the quantities given, and use half an egg to avoid mixture being too wet to handle. But otherwise this is a delicious recipe, and super-easy to make!
sherhod83
19th Apr, 2014
3.8
Really simple to make, added chilli flakes, and some fresh thyme and served with pittas, hummus and salad
rosievimes's picture
rosievimes
10th Mar, 2014
3.8
These were really simple to make and were perfect wrapped in flat bread with some tomato, avocado, and natural yogurt. I mashed my chickpeas with a fork and found that the patties held together pretty well when I cooked them, but the pan does need to be nice and hot to get that crispy golden outter layer. Next time I would add a few more herbs & spices to the mix as the falafels were a touch bland.

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