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
- To serve
- Greek-style yogurt
- Salad leaves
- 4 pitta breads, to serve
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.
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Tahini (sesame seed paste) can be added to your falafels to give them a sliightly creamy texture. Add 1tbsp to the mix.