Falafels

Name: Falafels
Yield: For 4-6 people
Cuisine: Turkish recipes
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

Medium
March 2009

Medium
March 2009

For 4-6 people
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.

Vegan recipes
Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

For 6 servings

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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

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.
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.
Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.