How To Make Falafel

Dive into Middle Eastern cuisine with this tasty falafel recipe. Traditionally served in a pita, these delicious balls are vegetarian too.

INGREDIENTS (this should be enough for 25-30 balls):
• 250g/9oz chickpeas
• 3 garlic cloves, chopped
• Handful parsley, chopped
• Handful coriander, chopped
• 1 chilli, chopped
• 2 tbsp flour
• ¾ tsp baking soda
• 1 tsp cumin
• 1 tsp crushed coriander seeds
• 1 ltr/35 fl oz vegetable oil
• Salt & pepper

UTENSILS NEEDED:
• Blender
• 2 bowls
• Spoon
• Tray
• Slotted spoon
• Paper towel
• Saucepan

METHOD:
• Add chickpeas to a large bowl
• Pour in water to cover; add an additional 2cm more water
• Leave to soak overnight
• The next day, drain and puree the chickpeas
• Once you’ve created a puree, transfer into a bowl
• Puree the parsley, coriander, chilli, garlic, along with 2 tbsb of the pureed chickpeas
• Spoon the blended mixture into the pureed chickpeas.
• Then add the flour, cumin, crushed coriander seeds, baking soda and roughly 1.5 tbsp salt. Finally, add pepper
• Combine everything thoroughly with a spoon. Add a few drops of water if it looks too dry
• Now preheat the oil at a medium to high setting
• Shape the mixture into balls and place onto a baking tray
• Once the oil is bubbling away, add the falafel balls and fry for 2 minutes until golden brown
• Remove balls and add to a tray or plate lined with kitchen towel
• Serve and enjoy!

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