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