Easy falafels

Easy falafels

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 8 hrs soaking
  • Easy
  • makes 16

Pair John Torode's easy falafels with soft flatbreads, well-spiced humous and crunchy pickles for a magnificent meze of a lunch, or a shareable starter

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per falafel
NutrientUnit
kcal139
fat7g
saturates1g
carbs11g
sugars1g
fibre3g
protein5g
salt0.1g
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Ingredients

To serve

  • houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)

Method

  • STEP 1

    Soak the chickpeas in cold water for 8 hrs, or overnight.

  • STEP 2

    Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.

  • STEP 3

    Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.

  • STEP 4

    Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

RECIPE TIPS
BEANS
You should use soaked dried beans for this recipe – canned beans won’t work.

Goes well with

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    Overall rating

    Rating: 4 out of 5.11 ratings
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