Falafels

Stephania Mitsides

Blogger

Portion(s):

Makes 30 falafels
Category:For Kids

Ingredients

  • 400g dried chickpeas
  • 2 tsp baking powder
  • ½ cup fresh parsley, chopped
  • 1 cup fresh coriander, chopped
  • ½ onion
  • 2 garlic cloves, minced
  • 1 Tbsp salt
  • ½ tsp pepper
  • ½ cup olive oil
  • 1 ltr sunflower oil (if frying)
  • Sesame seeds for sprinkling
  • Tahini sauce for dipping

Method

Soak the chickpeas in cold water with 1 tsp baking powder for at least 6 hours, or preferably overnight. Drain and put the chickpeas in a food processor. Add the remaining baking powder, parsley, coriander, onion, garlic, salt and pepper. Pulse and then while the blender is still running, gradually add the olive oil until the mixture is well combined. Continue mixing until you have formed a paste. You might need less or more olive oil depending. Your mixture should not be too wet.

Form your falafels into balls that are slightly flattened. If you are frying, heat the sunflower oil in a large pan. When the oil is very hot, fry the falafels 5-6 at a time for about 4 minutes until crispy, golden brown and cooked through. Remove with a slotted spoon and place on kitchen paper to drain any excess oil.

Sprinkle with sesame seeds and serve with tahini sauce.

 

Note: If you prefer to bake instead of fry, preheat the oven to 180°C. Line a baking tray with baking paper and brush generously with olive oil. Brush the falafels with olive oil, place them on the tray and bake for 25 minutes, flipping them over halfway through, until they turn deeply golden on both sides. Please note that oven-baked falafels will not be as crispy as fried ones, but they are surely healthier!

Discover More Recipes

Prep Time: 20min

Bean and chickpea brownies

Prep Time: 45min

Lentil & beetroot salad

Prep Time: 45min

Aubergine Vegan ‘Papoutsakia’

Prep Time: 45min

White beans and zucchini salad

Prep Time: 15min

Bulgur and Burrata salad

Prep Time: 45min

Pasta with sausage and Rocket

Mini Sticky Toffee puddings

Rigatoni with English sausage and peas

Sunday Lamb roast

Chicken and Mushroom pie

Yiayia Marina’s Casserole Halva

Yiayia Mary’s Armenian Tabbouleh

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Print Friendly, PDF & Email