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 minutesminutes
Serves 2
Ingredients
Falafel:
800gtwo tins cooked chickpeas
1/4red onion
2clovesgarlic
20gfresh parsley or coriander
2tbspchickpea flour
2tspground cumin
1tspground coriander
1/4tspblack pepper
1/4tspground chilli
1/2tspbaking powderto make the falafel a little fluffier
1tbsplemon juice
1tspsalt
3tbspoil for cooking the falafels
Herby Salad:
25gfresh coriander or flat-leaf parsley
1/4cucumber
1/4red onion
Pinchof salt
1tbspoil
1tbsppomegranate seeds
To Serve:
2flatbreads
150ghummus
Your favourite chilli sauceoptional
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!
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