Spicy falafels

Spicy falafels

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(124 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 hummus

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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jeremy bowles's picture
jeremy bowles
1st Jun, 2020
You must dry the chickpeas for non mushy mixture. Also add harissa paste,chilli or more spice for flavour. Perfectly fine baked too.
Mark Mccrossan's picture
Mark Mccrossan
28th Jan, 2020
I found this an excellent recepie. Simple easy and tasty. I added a little fresh chili to add flavour and lots of fresh chopped parsley. Put into balls and Fried in a wok with oil covering half of the falafel. Turning half way to ensure Even cooking...
ellieemarshall .'s picture
ellieemarshall .
6th Jan, 2020
1.05
Totally tasteless, verging on inedible. Ended up as strange pale doughy blobs, absolutely nothing like falafel!
Sophie Broome's picture
Sophie Broome
19th May, 2019
1.05
No flavour and the texture was somewhat floury. Very unlike typical falafel.
Andrew Peters's picture
Andrew Peters
16th Feb, 2019
1.05
Truly horrific!!
Sarah Chatten's picture
Sarah Chatten
30th Oct, 2018
1.05
Terrible!!! Mixture very loose and flavourless.
LolaDelilah
12th Jun, 2017
4.05
Made this for the first time tonight with canned chick peas and in a food processor. Covered them in brown breadcrumbs and they fried well without falling apart. I chilled them for about half an hour before cooking. Only thing I would change is up the spices by half a teaspoon each and add salt and pepper. Also we are garlic lovers so another clove or two wouldn't go amiss in our house!
regaljester
4th May, 2017
Only used dried chickpeas soaked for 12 hours, drain then pat dry. Place in food processor with your choice of spices and herbs and grind. Shape into balls or patties then refrigerate for at least an hour before cooking. These are traditionally fried.
MayaRoseX's picture
MayaRoseX
27th Mar, 2017
Sounds fun
Lisaörtman
19th Jan, 2017
1.05
Very loose batter, even though I adjusted it and took the egg yolk instead of the whole egg. Not gonna make it again!

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vanesa
21st Aug, 2016
5.05
Loved the flavour. Mixture looked too wet and added oats, as they are healthier than flour. Served with two dips humus and a yogurt dip. (Yogurt dip: approx cup of yogurt, small crushed garlic, squeeze of lemon juice and drizzle of olive oil S&P). My son had them with mayonnaise only. Next time I will add chilli flakes or fresh. I mashed the tinned chickpeas with a spoon and a potato masher and it takes a long time by hand. Also without any dips or sauces or salad, falafels would be too dry to eat on their own.
Cazski
7th Oct, 2015
1.05
Use a blender
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