Skill level: Easy peasy
Costs: Cheap as chips
Learn how to make falafel with our easy recipe. Traditional Middle-Eastern falafels are perfect served in a pitta with hummus and salad, and this healthy lunch option can be eaten hot or cold. This classic homemade falafel is a great way of using up leftover chickpeas. It's not as hard as you might think! This lunch time favourite will take around 25 mins to cook and 5 mins to prep. This recipe serves 4 people. Any leftover falafel can be stored in an airtight container in the fridge for up to 2 days. You can serve falafel either hot or cold - the choice is yours! Serve with pitta bread, hummus and handfuls of fresh salad leaves.
- 2 x 400g cans of chickpeas, drained
- 2tsp ground cumin
- 2tbsp fresh coriander, chopped
- 1 clove garlic, crushed
- 1 fresh green chilli, deseeded and finely chopped oil for frying
- Greek-style yogurt
- Salad leaves
- 4 pitta breads, to serve
Tahini (sesame seed paste) can be added to your falafels to give them a sliightly creamy texture. Add 1tbsp to the mix.
- Mash the chickpeas or purée coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season the mixture and divide into 24 pieces of equal size. Shape each piece into a ball.
- Heat a little oil in a frying pan and cook the patties for about 6 mins each, until crispy and golden. You may need to do this in batches depending on your pan.
- Toast the pitta breads and cut them in half. Serve each half with three falafel, salad leaves and some Greek yogurt.
Nutritional information per portion
- Calories 370(kcal)
- Fat 10.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.