Search

Sesame coated falafel

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Sesame coated falafel
Sesame coated falafel
  • Serves: 4-6 (makes 12 falafel)

  • Prep time:

    plus chilling
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Homemade falafel are so much more delicious than the kind you get out of a packet - especially with the addition of sesame seeds. This sesame coated falafel recipe is really quick and simple. All you have to do is whizz everything up in a food processor and then fry the falafel until golden. Serve with flatbreads, houmous and a selection of your favourite veggies for a Middle-Eastern platter to be proud of.

Ingredients

For the falafel:
  • 400g can chickpeas, drained and rinsed
  • 300g can broad beans, drained and rinsed
  • 2 garlic cloves, peeled and chopped
  • 3tsp harissa paste
  • 1 good tsp each ground cumin, coriander, allspice and salt
  • 4 spring onions, trimmed and finely sliced
  • 6tbsp fresh chopped mixed coriander and parsley
  • 2tbsp plain flour
  • 1tsp baking powder
  • 4tbsp sesame seeds
  • Oil for frying

To serve:

  • 6 wholewheat tortillas or pittas or toasted flatbreads
  • Plenty of green salad
  • Red pepper houmous
  • Spring onions
  • Peppadew peppers or roasted red peppers, optional

Once cooked, these falafel can be enjoyed cold in lunchboxes or salads the next day.

Method

  1. To make the falafel, put the chickpeas and beans in a food processor. Add the garlic, harissa, spices, lots of seasoning, and spring onions. Whizz until well mixed. Add the fresh herb leaves and pulse until just mixed in. Stir in the flour and baking powder. Chill for 30 mins or longer.
  2. Divide the mixture into 12 (50g each), then roll each piece into a ball and flatten them to patties 5-6cm across. Chill again until you want to serve them. Sprinkle with sesame seeds, pressing them in.
  3. Heat a little oil in a frying pan and fry the falafel in 2 batches, for about 3 mins on each side, until crisp and golden. Drain on kitchen paper. Warm tortillas as instructed on the pack. Make wraps with 2 falafel per tortilla with salad and houmous and spring onions, and peppers if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 400(kcal)
  • Fat 16.0g
  • Saturates 3.5g

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.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter