Falafel
Crisp, golden falafel delivers a satisfying crunch on the outside, giving way to a tender, herbaceous interior packed with earthy cumin and bright parsley. Made from spiced chickpeas blended with garlic and fresh herbs, these handheld bites are best enjoyed fresh from the fryer, nestled in warm pita with creamy tahini or tucked into a vibrant salad. The key to perfect texture lies in chilling the mixture before shaping, ensuring each morsel holds its form without falling apart. Once you taste homemade falafel, the greasy, over-seasoned versions from the freezer aisle won’t stand a chance.
Ingredients
- Sunflower Oil2 tablespoons
- Onion1 chopped
- Garlic1 clove peeled crushed
- Chickpeas400g
- Ground Cumin1 tsp
- Ground Coriander1 tsp
- ParsleyHandful
- Egg1 beaten
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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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