Freezable herby falafel
- Esther Clark
Save recipe
Serves 4
More effort
Prep: 40 mins
Cook: 20 mins
plus at least 12 hrs soaking and 45 mins chilling
A star rating of 3.4 out of 5.3 ratingsRate
loading...
Make these delicious falafels using dried chickpeas, as opposed to canned, for the very best falafels. Stuff into pittas or flatbread, or pop into a lunchbox
Freezable
Dairy-free
Egg-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Pitta bread
A star rating of 4.8 out of 5.132 ratings
Flatbread
A star rating of 4.7 out of 5.86 ratings
Falafel tabbouleh with lemon yogurt
A star rating of 4.2 out of 5.9 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250g dried chickpeas
-
2 tsp coriander seeds
crushed
-
3 tsp ground cumin
-
½ tsp chilli flakes
(optional)
-
pinch of allspice
-
2 large garlic cloves
crushed
-
small bunch of parsley
leaves picked and roughly chopped
-
small bunch of coriander
leaves picked and roughly chopped
-
¾ tsp baking powder
-
30g sesame seeds
(optional)
-
sunflower oil
for frying
-
warmed flatbreads
hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal333
- fat15g
- saturates2g
- carbs30g
- sugars2g
- fibre11g
- protein15g
- salt2.1g
Ad
Method
-
step 1
Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hrs.
-
step 2
The next day, drain the chickpeas and pat dry with kitchen paper. Tip into a food processor and pulse until they begin to break down. Toast all of the spices in a small dry pan for 1-2 mins. Tip these into the food processor with the garlic, herbs and 1½ tsp sea salt. Blitz until smooth and pliable (check this by squeezing a clump in your hand; when ready, it should stay together). Tip the mix into a bowl, stir in the baking powder, cover and chill for 30 mins.
-
step 3
Form into 12 small discs, then coat each lightly in the sesame seeds, if using. Chill for 15 mins more. The falafel can now be frozen for up to three months (see below).
-
step 4
Heat a 1cm depth of oil in a large non-stick frying pan over a medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see below). Heat the oven to 220C/200C fan/gas 8. Put the falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 mins until crisp. Serve in the flatbreads with the fillings of your choice.
RECIPE TIPS
HOW TO FREEZE
You can freeze the falafel pre- or post-frying. Either way, you’ll need to arrange them on a baking tray in a single layer, freeze until solid, then pack into food bags and label.
HOW TO DEFROST
Leave the falafel out at room temperature for 2 hrs.
HOW TO REHEAT
If the falafel were frozen pre-frying, follow the recipe from step 4. If they were frozen post-frying, then bake at 200C/180C/gas 4 for 15 mins until piping hot.
Recipe from Good Food magazine, February 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.4 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...