Falafel
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8 Ingredients
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30 min total
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Serves Makes 6
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Easy
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Turkish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Easy homemade falafel: chickpeas mashed with onion, garlic, cumin and parsley, shaped into patties and pan-fried golden. Serve hot or cold with pitta and salad.
These homemade falafel are golden, crisp little patties of mashed chickpeas, garlic and herbs, scented with cumin and coriander. They're pan-fried rather than deep-fried, so they're lighter and a good deal less faff than the traditional way. Stuff them into pita, scatter them over a salad, or just pick at them from the pan. They're good hot or cold.
Jump to recipe
Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 2 tablespoons Sunflower Oil
- 1 chopped Onion
- 1 clove peeled crushed Garlic
- 400g Chickpeas
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Handful Parsley
- 1 beaten Egg
Nutrition (per serving)
160
kcal
6g
Protein
18g
Carbs
8g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat 1 tbsp oil in a large pan and fry the onion and garlic over low heat for 5 minutes until softened. Tip into a large bowl with the chickpeas and spices, then mash with a fork or potato masher until the chickpeas are completely broken down. Stir in the parsley, season to taste, then add the egg and squish everything together with your hands.
- Shape into 6 balls and flatten them into patties. Heat the rest of the oil in the pan and fry the falafel over medium heat for 3 minutes a side, until golden brown and firm. Serve hot or cold with couscous, pitta or salad.
Tips from the ZestyPlate Kitchen
- Mash the chickpeas right down so the mixture holds together once you shape and fry it.
- Keep the heat steady and medium so the outside crisps before the middle overcooks.
- Resist flipping them early. Let a golden crust set first or they'll break apart.
- If the mixture feels too soft to handle, chill the shaped patties for 20 minutes before frying.
Frequently Asked Questions
Yes. Brush the patties with oil and bake at 200°C for about 20 minutes, turning halfway, until golden and firm.
This quick version uses tinned for convenience. For a more traditional, fluffier falafel, soak dried chickpeas overnight and blitz them raw rather than cooking them first.
Usually the mixture is too wet or not mashed enough. Mash it well, let the egg bind everything, and chill before frying if it still feels loose.
Warm pita, a tahini or yoghurt sauce, salad, hummus and pickles all go well. They're also good cold in a lunchbox.
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