Easy falafels

Easy falafels

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(1 ratings)

Prep: 15 mins Cook: 20 mins 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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per falafel

  • kcal139
  • fat7g
  • saturates1g
  • carbs11g
  • sugars1g
  • fibre3g
  • protein5g
  • salt0.1g
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Ingredients

  • 250g dried chickpeas or dried split broad beans
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 garlic cloves
  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, roughly chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 celery stick, roughly chopped
  • 1 small chilli, roughly chopped (deseeded if you don't like it too hot)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

  • good handful chopped coriander
  • good handful chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 80g gram flour
  • 100ml vegetable oil

To serve

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

Method

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

  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.

  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.

  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.

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Comments, questions and tips

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1rachel
25th Feb, 2017
5.05
These are delicious; once you have soaked chickpeas it really is chuck it all in food processor, shape and fry, quick and easy. This recipe has shown me the benefits of dried chick peas, mostly the texture. First attempt I soaked for 8 hours but thought chickpeas were still too hard so simmered for an hour, however second attempt I just followed recipe and they were better. You can swap out sumac for lemon zest, gram flour for plain flour and cayenne for paprika. Gram flour is tastier but plain flour makes them easier to shape. Paprika just makes them less spicy and didn’t add chilli to the kids ones. The mixture is really wet but if you can shape it and get it into the pan then it tightens up, flip and they are perfect. Once cooked have frozen them and then just reheated from frozen by wrapping in tin foil and cooking gas mark 6 for 20 mins.
kitschlorraine
26th Feb, 2017
Thanks for this info - I have just posted a question about cooking the chick peas or not, before seeing your comment. I will go ahead with them as they are !
kitschlorraine
26th Feb, 2017
Can it be right that you don't have to cook the chick peas? I have soaked them overnight ang they are still like bullets ....
goodfoodteam's picture
goodfoodteam
3rd Mar, 2017
Hi Lorraine, sorry to hear that. Were they fully submerged in water the whole time? If not, they need to have sufficient water to allow for expansion and still be immersed. If you did this and they weren't soft enough to blitz, we'd suggest leaving them to soak for another day. Hope that helps.
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