ross.elkinsKi0HmPlA
Dry chickpeas soaked in water overnight is better instead of tin chickpeas. So the falafel doesn’t break up when cooking
Easy falafel recipe
Serves 6
Easy
Prep:
Cook:
Ready in 20 minutes
Our simple homemade falafels are so easy to make. Stuff them into warm pittas with salad, or serve with couscous and hummus for a budget-friendly lunch.
Skip to ingredients
Loading...
- 2 tbsp sunflower or vegetable oil
- 1 small onionfinely chopped
- 1 garlicclove, crushed
- 400g can chickpeawashed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander(or use more cumin)
- handful parsleychopped, or 1 tsp dried mixed herbs
- 1 eggbeaten
Nutrition: per falafel
- kcal105
- fat6g
- saturates1g
- carbs8g
- sugars1glow
- fibre2g
- protein5g
- salt0.27glow
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.
