Main
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
Method
Make the paste
- 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.
Bind and shape
- Stir in flour if needed to bind.
- Chill 20 minutes.
- Form into balls or patties.
Fry
- Heat oil to about 170°C.
- Fry in batches 3–5 minutes until deep brown and crisp outside.
- Drain on a rack; serve hot.
Serving
Serve in flatbread with salad and yoghurt sauce.
Storage
Freeze shaped uncooked balls; fry from frozen carefully.