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Falafels

Good for dietary types:

Vegan

Download the print version here

Prep Time:

15 minutes

Cook Time:

20 minutes

Difficulty level:

Medium

Serves: 

8

Nutrition

Sodium:

2973.6mg

Calories:

180 kcal

Protein

8.6g

Potassium:

126.2mg

Fibre:

4.9g

Carbohydrates:

33.8g

Fat:

3.5g

Saturated Fats:

0.4g

Polyunsaturated Fats:

1g

Monounsaturated Fats:

1.7g

Sugar:

3.3g

Vitamin A:

29.8%

Vitamin C:

26.2%

Calcium:

165.2%

Iron:

22.1%

About the Recipe

A classic Middle Eastern street food recipe, that always tastes better when cooked fresh.

I love this dish as part of a mezze or with fresh, homemade pita breads, hummus and a feta salad, especially in the summer.

This wholesome vegan recipe is a perfect make ahead dish, why not make extra for another day and freeze. You can always use canned chickpeas if you forgot to soak the chickpeas. You may get a sloppier falafel but if you add a tablespoon of breadcrumbs to the recipe to firm it up that may help.

I've done the baked version here, but you can always fry them off in the pan, remember that they will soak up a bit more oil. Oil=more calories, so as long as you allow for it you'll still be on track.

Ingredients

  • 300g of chickpeas (soaked for 24 hours with some baking soda)

  • 1 onion

  • 6 garlic cloves

  • 2 tbsp fresh parsley

  • 2 tbsp fresh coriander

  • 1 tbsp fresh mint

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp cayenne pepper (optional)

  • 1 tsp baking powder

  • salt and pepper

  • 1 tbsp Olive oil

Preparation

Steps


  1. The day before you want to cook them, put the dried chick peas in a bowl of water and half teaspoon of baking soda and soak for 24 hours.

  2. The soaked chickpeas can now be drained. Put them in a food processer along with all the other ingredients and pulse until smooth.

  3. You can refrigerate at this point until ready to cook.

  4. Add the baking powder to the mixture when ready to cook, and form circular patties (you may want to wet your hands before doing this) The falafels can be stored in the fridge or even frozen at this point if you want. These can now be cooked.

  5. Line a baking tray with the olive oil, use a brush to get to all corners and place them on the tray. Cook for about 15-20 minutes, turning halfway through.

  6. Drain on some kitchen roll and serve along side a feta salad.

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