Falafel
Crackling chickpea fritters, green and fragrant inside — meze-table essentials.
- Total
- 35 min
- Serves
- 4
Falafel the Turkish way: chickpeas ground with onion, garlic, cumin, coriander and parsley, bound with egg and fried until the crust crackles over a steaming green-flecked center. They tuck into flatbread, top a salad or anchor a meze spread with equal authority. Crisp, herby and entirely vegetarian-proof.
Ingredients
- 2 tablespoons Sunflower Oil
- 1 chopped Onion
- 1 clove peeled crushed Garlic
- 400g Chickpeas
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Handful Parsley
- 1 beaten Egg
Instructions
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened.
- Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 6 balls, then flatten into patties.
- Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
Nutrition (per serving)
- Calories
- 300
- Protein
- 12 g
- Fat
- 10 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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