Spicy falafels

Spicy falafels

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(106 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 hummus

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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poppetxxx
23rd Nov, 2007
4.05
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
15th Nov, 2007
3.05
Ours didn't end up looking much like falafels (very light coloured) and were very crumbly but they tasted great.

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