Falafel
HB-0872 · Hand-built original · Turkish
TurkishVegetarianVegetarianDairy-freeHigh Fiber
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 tbsp sunflower oil, plus more for frying
- 1 onion, chopped
- 1 garlic clove, peeled and crushed
- 14 oz tinned chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 handful flat-leaf parsley, chopped
- 1 egg, beaten
- 2 tbsp plain flour
- 1/2 tsp fine sea salt
Method
- Heat 1 tbsp of the sunflower oil in a small pan and fry the onion for 4-5 minutes until soft. Add the garlic and cook for 1 minute, then leave to cool slightly.
- Tip the chickpeas into a bowl and mash with a fork or potato masher until broken down but still a little chunky.
- Stir in the onion mixture, cumin, coriander, parsley, flour, salt and just enough of the beaten egg to bind the mixture.
- With damp hands, shape the mixture into 8 small patties. Chill for 15 minutes if you have time; it helps them hold together.
- Heat the remaining oil in a frying pan over medium heat and fry the falafels for 3-4 minutes per side until crisp and deep golden.
- Drain briefly on kitchen paper and serve hot in warm pitta with salad and a spoonful of yogurt or tahini sauce.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).