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  • 2 tbsp sunflower or vegetable oil
  • 1 small onion
    finely chopped
  • 1 garlic
    clove, crushed
  • 400g can chickpea
    washed and drained
  • 1 tsp ground cumin
  • 1 tsp ground coriander
    (or use more cumin)
  • handful parsley
    chopped, or 1 tsp dried mixed herbs
  • 1 egg
    beaten

Nutrition: per falafel

  • kcal105
  • fat6g
  • saturates1g
  • carbs8g
  • sugars1g
    low
  • fibre2g
  • protein5g
  • salt0.27g
    low
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, October 2006

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Comments, questions and tips (132)

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Overall rating

A star rating of 3.5 out of 5.159 ratings

ross.elkinsKi0HmPlA

Dry chickpeas soaked in water overnight is better instead of tin chickpeas. So the falafel doesn’t break up when cooking

nonmerci33

I don’t think the recipe would work as written. I added a few tablespoons of flour to get a stiffer mixture, which meant the mixture fried off OK without falling apart in the pan. The flavour is nice and it’s a pretty simple dinner recipe, but it does need tweaking.

ross.elkinsKi0HmPlA

Dry chickpeas soaked in water overnight will be better than tin chickpeas as it’ll hold its shape better during cooking

jez.ross

Easy to make but very dry and crumbly, resulting in a disappointingly poor texture. I’ve made them twice and this result was the same on both occasions.

airyfairycake

Despite the comments I thought these were great. I added more seasoning and had to add around 1tbsp flour as the egg made it far too wet! I made10 smaller patties rather than 6 and fried them for quite a lot longer, basically till they were nicely crisp and brown. They tasted exactly like I expected…

Jody2020

If your trying not to use too much oil in your cooking then don't fry them. So if you have an air fryer put them in for 15 mins at 180 crisps them up real nice!

matt.finucane_fRqmY07

tip

Surprisingly good and quick for lunch! I recommend doing 12 smaller patties as the large ones are too big for one poor little egg to hold together.

Likewise, coriander and cumin seeds (in addition to the ground) fried with the onion and garlic elevate them. Read tsp as tbsp for the ground spices…

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