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

Published: 28 Feb 09
Updated: 18 Mar 24

Test kitchen approved

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

For 4-6 people
Takes 15 minutes to make and 10 minutes to cook

Visit deliciousmagazine.co.uk to save recipe

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.

Recipe from March 2009 Issue

Nutrition

Nutrition: per serving

For 6 servings

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

Fancy getting a copy in print?

Subscribe to our magazine

Falafels

Ingredients

Method

Nutrition

Falafels with tahini dressing

Beetroot falafel, dukkah and mint salad

Sweet potato falafels with Med veg salad

More to discover

Falafels

Ingredients

Method

Nutrition

Or, how about...?

Falafels with tahini dressing

Beetroot falafel, dukkah and mint salad

Sweet potato falafels with Med veg salad

More to discover