My Favourite (healthier) Falafel
Servings Prep Time
20balls 15 minutes
Cook Time
20minutes
Servings Prep Time
20balls 15 minutes
Cook Time
20minutes
Instructions
  1. In a food processor, pulse together the chickpeas, onion, parsley, coriander, spice, garlic, cumin and baking powder until completely blended but not puréed. You want bits and pieces.
  2. Transfer to a large mixing bowl, stir in the flour and grains. Mix well to combine. The dough should be slightly sticky and can hold together when shaped into a ball.
  3. Let the mixture rest for 2 hours to overnight.
  4. Heat 3 inches of vegetable oil in a large pot fitted with a thermometer. Heat the oil until it reaches 375 degrees.
  5. Scoop heaped tablespoons of dough and shape into balls. Work in batches of ten at a time to not overcrowd the pot.
  6. Fry until deep golden brown all over, drain on paper towel.
  7. Serve the falafel hot with pita, tomatoes, cucumbers and hummus. I also love a little bit of pickled turnip and plain Greek yoghurt with mine!
Recipe Notes

Emma’s tip: If 20 falafel is too much for your meal, freeze what’s left and pop them into the oven for a super quick and easy lunch or dinner anytime!