Falafel Recipe

Falafel is delicious and bursting with flavour yet is easy to make and is great to experiment with.

This recipe will make  will make 4 patties. 

270g jar or tin of chickpeas (I use half of an Eroski 540g jar)

2 tbsp gram (chickpea) flour

1 onion finely chopped

2 tsp garlic puree or fresh grated or finely chopped

2 tbsp fresh parsley roughly chopped

2 tbsp fresh coriander (including stalks) roughly chopped

1 tsp cumin powder

1 tsp coriander powder

1 tbsp dried fenugreek leaves

½ tsp salt

½ tsp freshly ground black pepper

1 egg

3 tbsp extra virgin olive oil

Option – ½ tsp of chilli powder of flakes

Drain the chickpeas and pour into a bowl. Roughly crush the chickpeas with a fork.

Add the chopped onion, garlic, parsley and fresh coriander. I tend to mix in each ingredient separately.

Then add 1 tbsp of olive oil and mix in the cumin powder, coriander powder and fenugreek leaves. Season with the salt and pepper and then gradually add in the gram flour. Finally bind the mixture together with the egg and leave to cool in the fridge for at least 1 hour.

Heat the remaining 2 tbsp of olive oil in a non-stick frying pan. With wet hands, divide the falafel mixture into 4 equal amounts and the roll into a ball before squashing into a burger shape. Place them into the frying pan and fry for about 3 to 3 ½ minutes per side until golden brown.

Serve wrapped in pitta bread, tortilla or flatbread.

A quick and easy sauce to accompany your falafel is as follows:

1 tomato finely chopped

1 pinch of salt

½ tsp of harissa paste

3 tbsp of diet mayonnaise

1 tbsp fresh coriander leaves chopped

Put the chopped tomatoes into and bowl and sprinkle the salt on top. Add the harissa and then mix in the mayonnaise. Once combined add the coriander leaves and then serve with your falafel and bread.

Posted by admin in Recipes