Best Easy Falafels Recipes

EASY HEALTHY FALAFELS

Easy healthy falafels image

Pair John Torode's easy falafels with soft flatbreads, well-spiced humous and crunchy pickles for a magnificent meze of a lunch, or a shareable starter

Provided by John Torode

Categories Lunch, Supper

Time 35m

Yield makes 16

Number Of Ingredients 15

Ingredients

250g dried chickpeas or dried split broad beans
½ tsp bicarbonate of soda
3 garlic cloves
1 onion, roughly chopped
1 leek, roughly chopped
1 celery stick , roughly chopped
1 small chilli, roughly chopped (deseeded if you don't like it too hot)
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp sumac
good handful chopped coriander
good handful chopped parsley
80g gram flour
100ml vegetable oil
houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)

Steps:

Soak the chickpeas in cold water for 8 hrs, or overnight.
Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

Nutrition Facts : Calories 139 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

EASY FALAFELS

Easy Falafels image

Falafels are traditionally served in pita bread with chopped lettuce, tomato, and onion, and with tahini, a sesame sauce that can easily be found in your supermarket. But, this Middle Eastern treat is also super as a before-dinner appetizer or as a side dish.

Provided by JackieOhNo

Categories Lunch/Snacks

Time 30m

Yield 20 pieces

Number Of Ingredients 11

Ingredients

1 (15 -19 ounce) can chickpeas, drained
1 cup dry breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 cup vegetable oil

Steps:

Preheat oven to 400 degrees. In a food processor, combine all of the ingredients, except the oil. Mix on medium-high speed until well blended.
Shape the mixture into 1-1/2-inch balls and place 2 inches apart on a cookie sheet sprayed with nonstick cooking spray. Flatten the balls to about 1/2-inch thickness with the bottom of a heavy drinking glass. Brush the falafels with the oil and bake for 20 minutes, until golden brown on both sides, turning halfway through the baking.

Nutrition Facts : Calories 109, Fat 7.2, SaturatedFat 1.1, Cholesterol 18.6, Sodium 168.8, Carbohydrate 8.9, Fiber 1.2, Sugar 0.4, Protein 2.5

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