Fresh Falafel

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Falafel are delicious balls of chickpea and herb goodness that you find in Middle Eastern cooking. Naturally vegan, falafel are great in wraps, pitas, sandwiches and salads.

The day before or early in the morning (for an evening meal), place the dried chickpeas in a large bowl and fill with cold water as twice as deep as the chickpeas. Soak for at least 8 hours hours. The chickpeas will double in size. When ready, drain the chickpeas.

This recipe does not work with tinned chickpeas, they are too soft and the end mixture will be more like humous.

Add the chickpeas to a food processor fitted with a blade.

Finely chop the herbs, onions, garlic and add to the food processor

Add the ground spices and chickpea flour to the food processor

Pulse the food processor until all well combined forming a falafel mixture similar to coarse sand. If the mixture appears too wet, add another tablespoon of chickpea flour and mix. If it’s too dry add a tablespoon of cold water. It should be be like slightly damp sand.

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 30 mins. It allows the flour and ground chickpeas to develop into a cohesive mass (basically it holds together better 😉 )

Now use a tablespoon to measure the same amount each time and use your hands to form the falafel mix into small patties. This can get a bit messy, its like forming little burgers out of damp sand. But it becomes easier. I found either pushing the mix together like a small snowball and flattening or take the mixture in tablespoon and press the mix into the table spoon and gently slide off the tablespoon then repeat until all the mixture is used.

At this stage the patties can be frozen and used at a later date.

If you are cooking them now, For best results pan fry the falafel. Heat the vegetable oil in a frying pan and wait until it is at a medium high heat. Gently add the patties into the oil and fry one side until golden brown, try not to move them bout until they have cooked for a minute of 2 and then turn them over and repeat. Once both sides are cooked, remove and let them drain on kitchen paper before serving.

If you would rather, the patties can be oven baked on a metal baking tray. Spray the metal tray with oil and place the patties onto the tray and spray the top sides of the patties. Bake in a pre-heated hot oven (180C) for 10 mins and then turn the patties over and cook for another 10 mins.

Serve falafel hot with humous, pita bread and a selection of salads such as a green salad or tabbouleh salad.

Falafel
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5 from 2 votes

Falafel

Falafel are delicious balls of chickpea and herb flavour that you find in Middle Eastern cooking. Naturally vegan, high protein and fibre, falafel are great in wraps, pitas, sandwiches and salads.
Prep Time15 mins
Cook Time10 mins
soaking time8 hrs
Total Time8 hrs 25 mins
Course: Appetizer, Main Course, Snack
Cuisine: Middle Eastern
Servings: 24 patties
Calories: 45kcal

Ingredients

  • 250 g dried chickpeas
  • 3 spring onions
  • 4 tbsp chickpea flour
  • 2 tsp ground cumin
  • 2 tsp chilli powder
  • 30 g fresh parsley
  • 30 g fresh coriander
  • 2 cloves garlic

Method

  • The day before or early in the morning (for an evening meal), place the dried chickpeas in a large bowl and fill with cold water as twice as deep as the chickpeas. Soak for at least 8 hours hours. The chickpeas will double in size. When ready, drain the chickpeas. Add the chickpeas to a food processor fitted with a blade.
  • Finely chop the herbs, onions, garlic and add to the food processor. Add the ground spices and chickpea flour to the food processor.
  • Pulse the food processor until all well combined forming a falafel mixture similar to coarse sand.
  • Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 30 mins. It allows the flour and ground chickpeas to develop into a cohesive mass (basically it holds together better 😉 )
  • Now use a tablespoon to measure the same amount each time and use your hands to form the falafel mix into small patties. This can get a bit messy, its like forming little burgers out of damp sand. But it becomes easier. I found pushing the mix together like a small snowball and flattening them seemed to work, then repeat until all the mixture is used.
  • At this stage the patties can be frozen and used at a later date.

Cook the falafel – fry or oven bake

  • If you are cooking them now, For best results pan fry the falafel. Heat some vegetable oil in a frying pan and wait until it is at a medium high heat. Gently add the patties into the oil and fry one side until golden brown and then turn them over and repeat. Once both sides are cooked, remove and let them drain on kitchen paper before serving.
  • If you would rather, the patties can be oven baked on a metal baking tray. Spray the metal tray with oil and place the patties onto the tray and spray the top sides of the patties. Bake in a pre-heated hot oven (180C) for 10 mins and then turn the patties over and cook for another 10 mins.
  • Serve falafel hot with humous, pita bread and a selection of salads such as a green salad or tabbouleh salad.

Nutrition

Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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