A delicious bite-size party food that can be enjoyed by vegetarians and meat eaters alike! These are delicious with a little fresh lemon juice squeezed over.
Recipe Tester Feedback: "These are really lovely – I'm pretty fussy with my falafels and I liked these. A nice subtle flavour that kids would like too. I would make again." - Kristen
No: Dairy / Nuts
Contains: Gluten / Egg
*Variations: Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 20 minutes
Can be frozen
- garlic cloves - 2, peeled
- onion - 1, peeled and quartered
- fresh parsley - 20g
- lemon juice - 2.5 Tbsp
- cumin - 1.5 tsp, ground
- salt - 1/2 tsp
- pepper - 1/2 tsp
- egg - 1, large,
- breadcrumbs - 80g (*can use GF)
- chickpeas - 400g tin, drained and rinsed
- oil - for frying
- lemon - wedges, to serve
- If you need to make your own breadcrumbs, add day-old bread (80g) to the bowl and blitz Speed 8 / 4 seconds, or until desired texture is reached.
- Add garlic cloves (2), onion (1) and parsley (20g) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the lemon juice (2.5 Tbsp), cumin (1.5 tsp), salt (1/2 tsp), pepper (1/2 tsp), egg (1), breadcrumbs (80g) and chickpeas (400g tin) to the bowl. Mix Speed 8 / 5 seconds or until combined.
- Using a spatula, transfer mixture to a mixing bowl before rolling into 20 small balls. If your mixture is too wet to roll, leave it to set in the fridge, or simply drop spoonfuls onto the pan to cook.
- Drizzle some oil into a large frying pan over a high heat. Once the oil is hot, gently lower a few falafels into the frying pan. Be careful of splashes. Do not overcrowd the pan.
- Cook each batch for 5 minutes total, turning falafels often.
- Serve immediately with lemon wedges.