Updated: Mar 30, 2020
Falafels are vegetarian staple. With a base of chickpeas, herbs and spices, falafels are packed full of flavour, fibre and protein (1) and suit any lunch, dinner or snack. This recipe is very easy and tastes even better when paired with tzatziki or hummus.
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Makes: 18 falafels
2 cans of chickpeas (thoroughly rinsed and drained) or 500g cooked chickpeas (rinsed, drained and patted dry)
3 cloves garlic, crushed
1/3 cup fresh parsley, finely chopped
1 1/2 tsp dried cumin
1/2 tsp dried coriander
1/2 tsp lemon rind
3 Tbsp gluten free flour (gluten free flour will naturally give a crumblier falafel)
2 Tbsp tahini
2 Tbsp sesame seeds
salt and pepper to taste
3-4 Tbsp olive oil (to cook)
Add chickpeas, parsley, garlic, sesame seeds, cumin, coriander salt, pepper to a food processor or blender and mix/pulse to combine until you have reached a crumbly dough. Stop and scrape down sides as needed until thoroughly combined.
Add flour 1 Tbsp at a time and combine until no longer wet and you can mold the dough into a ball.
Take mixture and gently form into small discs. Place on a plate, cover and refrigerate for 1-2 hours to firm up. This step can be skipped, however they will be a little more fragile when cooking.
Heat a large pan over a medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl pan to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time. Don't overcrowd.
Cook until this side is brown (approximately 4-5 minutes), flip and repeat. The deeper golden brown they are, the crispier they'll be.
For more vegetarian recipes try these