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Falafel

MainOrigin: Middle East

Spiced chickpea fritters with herbs, onion and garlic.

Prep 20 min

Cook 15 min

Total time 35 min

Portions 4

Total weight 851 g

Per portion 212.8 g

Ingredients

If using dried chickpeas, soak overnight (do not cook). Drain well. Pulse with onion, garlic, herbs, spices and salt to a coarse paste — not a puree.
Stir in flour if needed to bind. Chill 20 minutes. Form into balls or patties.

Heat oil to about 170°C. Fry in batches 3–5 minutes until deep brown and crisp outside.
Drain on a rack; serve hot.

Serve in flatbread with salad and yoghurt sauce.

Freeze shaped uncooked balls; fry from frozen carefully.