5-ingredient falafel
Serves 4-5 (makes 20)
Easy
Prep:
Cook:
Plus at least 12 hrs soaking
Make falafel with just a handful of storecupboard ingredients. To give the falafels a better texture, be sure to use dried chickpeas rather than canned
Skip to ingredients
Showing items 1 to 3 of 6
- 125g dried chickpeas
- ½large onionroughly chopped
- 3 garlic clovescrushed
- ½ tbsp ground coriander
- 200ml olive oil
Nutrition: Per serving (5)
- kcal175
- fat9g
- saturates1g
- carbs14g
- sugars2g
- fibre4g
- protein6g
- salt0.1g
Method
step 1
Soak the chickpeas for 12-24 hrs in at least double the volume of water. Drain, then put in a blender with the onion, garlic and ground coriander and a good sprinkling of sea salt and pepper. Blitz, scrape down the sides, then blitz again until you have a grainy paste.
step 2
Scoop up tablespoon-sized balls and flatten them slightly so you have an oval-shaped pebble. Shallow fry in about ½ a cm of oil. They should take about 3-4 mins to go golden brown and crisp on each side. Remove and leave to rest on kitchen paper. Serve in our ultimate falafel wraps.
