Falafel recipe

What you’ll need…

  • Chickpeas/Garbanzo beans
  • Onion
  • Parsley
  • Coriander
  • Garlic
  • Green chili
  • Garam Masala (or Cumin and Cardamom)
  • Salt & Pepper
  • Chickpea Flour
  • Oil (if you’re frying)

Step one: Soak your dried garbanzo beans overnight. Don’t use tinned ones as you won’t get the same consistency. Once they’re soaked, drain and rinse them.

Step two: Add all the ingredients (except flour and baking soda) to a food processor (I used a NutriBullet, I would NOT recommend).

Step three: Transfer the mixture to a bowl, add the flour and baking soda and stir through.

Step four: Cover and put in the fridge for 30 mins to an hour (I did not do this step, so I can not confirm if it was an essential step, but my falafel still tasted good, so I guess you can do this step if you want).

Step five: Portion your falafel. I used my hands to roll them into little balls; apparently, you can also use a falafel scoop (didn’t know they even existed). It might be worth flattening them a little too; I made mine too round and hadn’t planned on deep-frying them, but I did by accident, and they were very bulky. I would 100% flatten.

Step six: Fry those balls. Or bake them. If you fry them, I’m sure you know how to put oil in a pan, but cook them for 2-3 mins each side and then transfer them to a paper towel to drain the excess oil before putting them on a plate. If you bake them (healthiest option), pre-heat your oven to 425F and bake for 20-30 mins flipping them halfway through.

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