Points to remember

  • Drain, rinse and dry the chickpeas really well before pulsing in a food processor.
  • Use your hands to shape into patties or balls.
  • If deep frying, coat the falafel in a little flour to protect from the direct heat.
  • Cook until golden and piping hot.
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Comments, questions and tips (2)

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KarenC1979

question

It doesn't suggest what oil to use ?

goodfoodteam avatar
goodfoodteam

Thanks for your question. If you're deep-frying the falafel, we'd suggest using an oil with a high smoke point such as rapeseed, sunflower or vegetable oil. For shallow frying, you could also use olive oil.

IngeborgR

tip

It really will come out much better if you use dried chickpeas instead of canned. Just make sure you've soaked them for 24 hours.

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