Mediterranean Snack
Falafel
Ratings & commentsCrisp-outside, green-inside chickpea falafel with parsley, garlic and cumin. Vegan, naturally dairy-free and made with soaked, raw chickpeas.
- Prep
- 25 min
- Cook
- 20 min
- Hands-on
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Heat
- Gently spiced
Plan ahead: Soak the dried chickpeas in cold water overnight, about 8 hours.
About this Falafel
Real falafel is made from soaked, uncooked chickpeas blitzed with onion, parsley, garlic and cumin. The raw chickpeas give a light, crumbly interior and the herbs make it green. Tinned chickpeas make a paste, so start with dried ones and plan ahead the night before.
Ingredients
- 500 gChickpeas, dried, soaked overnight and drained (not tinned)
- 150 gOnions, roughly chopped
- 50 gFresh Parsley, leaves and tender stalks
- 20 gGarlic
- 10 gCumin Seeds, ground
- 50 gPlain Flour
- 10 gSalt
- 300 mlSunflower Oil, for frying
Plus water and a little salt to taste.
How to prepare Falafel
Drain the soaked chickpeas and pat dry. Put them in a food processor with the onion, parsley, garlic, cumin and salt.
Pulse until the mixture is finely chopped and holds together when squeezed, like coarse breadcrumbs. Do not blend to a paste.
Stir in the flour. Cover and chill for 30 minutes if you have time.
Shape the mixture into 16 small balls or patties, pressing firmly so they hold together.
Heat the oil to 180C in a deep, heavy pan, no more than a third full. Fry the falafel in batches for 3-4 minutes, turning, until deep golden brown. Drain on kitchen paper.
Serve hot in pitta with salad, tahini sauce or hummus.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Never use tinned chickpeas here; they turn the mixture to mush and the falafel fall apart in the oil.
- Always test one falafel first: if it breaks up in the oil, add a little more flour.
- Watch hot oil carefully and do not fill the pan more than a third full.
Ratings & comments
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