Easy Falafel in 10 Minutes
Traditionally, falafel is made with soaked chickpeas, but we’ve simplified the process for one of our favourite snacks. These falafels are quick and delicious, taking only 5 minutes to prepare and 5 minutes to fry. For a healthier option, bake them instead.
Takes 10 minutes
Serves 2
Ingredients
Falafel:
- 800 g two tins cooked chickpeas
- 1/4 red onion
- 2 cloves garlic
- 20 g fresh parsley or coriander
- 2 tbsp chickpea flour
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp ground chilli
- 1/2 tsp baking powder to make the falafel a little fluffier
- 1 tbsp lemon juice
- 1 tsp salt
- 3 tbsp oil for cooking the falafels
Herby Salad:
- 25 g fresh coriander or flat-leaf parsley
- 1/4 cucumber
- 1/4 red onion
- Pinch of salt
- 1 tbsp oil
- 1 tbsp pomegranate seeds
To Serve:
- 2 flatbreads
- 150 g hummus
- Your favourite chilli sauce optional
Instructions
- Drain and rinse the chickpeas. Peel and finely dice the onion and garlic.
- Add the chickpeas, onion, and garlic to a food processor with the remaining falafel ingredients. Pulse until combined but maintain some texture.
- Transfer the mixture to a large bowl. Taste and adjust seasoning, adding more spices for a spicier falafel if desired.
- Shape the mixture into small balls with clean hands, ensuring they are well-compressed.
- Heat a non-stick pan on high heat and add 3 tbsp oil. Once hot, carefully add the falafels and fry until golden brown on all sides.
- Alternatively, bake on a lined baking tray in a preheated oven at 180°C for 20–25 minutes until golden brown and cooked through.
- For the herby salad, finely dice the onion, cucumber, and herbs. Mix with the pomegranate seeds, oil, and a pinch of salt. Season to taste.
- Serve the falafels on flatbread with hummus, the herby salad, and optional chilli sauce. Enjoy!
