Spicy falafels

Spicy falafels

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(97 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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nicolajp
23rd Jul, 2013
I loved this, but it took me a few attempts to get it right. Definitely suggest using a food blender rather than a masher, and I too had to add flour, and used some breadcrumbs I had handy to keep the mixture together and allow them to cook properly. I'll be using this over and over again, but with the above adjustments.
arsenal-yummy
27th May, 2013
Definitely would suggest using a blender to pulp chick peas rather than a masher. Taste quite good but texture all wrong with too large a lump of chick pea.
rolo564
17th Mar, 2013
2.05
the mixture seemed to be slightly too runny, so I added some flour to thicken it. The flavours were good but not too sure I'd use this recipe again
bridgetcooper08
4th Feb, 2013
This is easy, but add more spices as my first attempt was a bit bland. Also I didn't add the egg as wet enough without.
ladyrebecca
5th Jan, 2013
4.05
Just tried this recipe, really easy to follow and turned out perfectly. Stayed together just fine. Not quite spicy enough for my liking though so next time I'm going to add Cayenne Pepper & substitute some of the Onion for Chopped chillis.
ladyrebecca
5th Jan, 2013
4.05
Just tried this recipe, really easy to follow and turned out perfectly. Stayed together just fine. Not quite spicy enough for my liking though so next time I'm going to add Cayenne Pepper & substitute some of the Onion for Chopped chillis.
helers
6th Dec, 2012
1.05
Sorry but you can't make falafel with caned chickpeas or indeed Caned fava (broad) beans. The mixture is too wet. Soak the peas/beans overnight then process the raw drained peas until they look like cous cous. You will have perfect falafel.
louiseannebell
2nd Aug, 2012
These are excellent but I agree very crumbly, my advice is to keep them as little balls instead of squashing them into flat patties as they stay together much better :)
chellym
31st Jul, 2012
Tried this last night, lovely! Would probably double up on the mixture next time.
liddy1x
13th Jul, 2012
1.05
Very bland and crumbly. Altogether really disappointed.

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