Falafels
  • Serves icon For 4-6 people
  • Time icon Takes 15 minutes to make and 10 minutes to cook

Falafels are a vegetarian dream. We like to serve ours with toasted pittas and herby yogurt.

Nutrition: per serving

Calories
458kcals
Fat
17.4g (2.9g saturated)
Protein
16.8g
Carbohydrates
64g (3.6g sugars)
Salt
1.8g
Calories
458kcals
Fat
17.4g (2.9g saturated)
Protein
16.8g
Carbohydrates
64g (3.6g sugars)
Salt
1.8g

For 6 servings

Ingredients

  • 2 tsp each cumin and coriander seeds
  • 2 x 400g cans chickpeas, rinsed, drained and patted dry
  • 1½ tsp baking powder
  • 2 tbsp plain flour
  • 1 red chilli, deseeded and chopped
  • 1 garlic clove, crushed
  • 3 tbsp chopped fresh flatleaf parsley
  • Grated zest of 1 small lemon
  • Vegetable oil, for shallow frying
  • Pitta bread, griddled, to serve
  • Lime wedges, to serve

For the herb yogurt

  • 100ml Greek yogurt
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve
  • Juice of 1 lime

Method

  1. Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.
  2. Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.
  3. Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.

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