Easy falafel

Pop them in a burger or wrap, a salad, or serve them with eggs for breakfast - whichever way you falafel, you'll feel pleased as punch you made them yourself!

Falafel Credit: One World Kitchen

• makes

  12-16

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cup dried chickpeas, soaked overnight, drained and rinsed
• 3 cloves garlic
• 1 onion, finely chopped
• 3 tbsp fresh parsley, chopped 
• 3 tsp ground cumin
• 2 tsp ground coriander
• ¼ tsp cayenne pepper
• 1 tsp salt
• ¼ tsp pepper
• Vegetable oil, for deep-frying

Instructions

1. Add chickpeas, garlic, onion, parsley, cumin, coriander, cayenne pepper, salt, and pepper to a food processor. Process until mixture until fine, but not a smooth paste.
2. Shape mixture into balls of patty shapes, using about 2 tablespoons per ball.
3. Heat vegetable oil in a deep pan over medium heat. Working in batches, add falafel patties and fry until golden brown.
4. Using a slotted spoon, remove to a paper-towel lined plate. Serve hot with hummus and tahini.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.