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Prep 20 minutes
Total 50 minutes
makes falafels
US | Metric
Ingredients
  • 450 g dried chickpeas (do not use tinned!)
  • ½ tsp bicarbonate of soda
  • 1 handful of parsley (2 cups or about a mug and a half)
  • 1½ cups of coriander (about 1 mug of coriander)
  • 1 cup of dill (stems removed)
  • 2 small onions
  • 2 bulbs of garlic (1 if you want less!)
  • 1½ tsps salt (adjust to taste)
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 2 tbsps cumin
  • 2 tbsps coriander
After resting in the fridge
  • 2 tsps baking powder
  • 4 tbsps sesame seeds
Fuss Free Falafel Fuss Free Falafel

Fuss Free Falafel


  1. Soak the chickpeas in cold water overnight. Once ready to use, drain and add to a food processor with the onion and garlic.
  2. Blend this for around 30 seconds before adding the herbs and blitz again.
  3. Add all the ingredients aside from the sesame seeds and baking powder and blend for about 40 seconds, scraping down the sides if needed. It should look like uncooked cous cous.
  4. Remove from the processor, then add the baking powder and toasted sesame seeds, mix thoroughly and fry a little bit of it to check the seasoning.
  5. Put in a bowl and cover with cling film and leave in the fridge for 3-4 hours
  6. When ready to cook, remove from the fridge and form into small discs just a bit bigger than a 50 pence piece and about 1.5 cm thick. When forming squeeze them tight at the beginning into a cork shape then pat down into the disc size. Using wet hands makes this easier.
  7. Carefully shallow fry until a crust forms on one side, then flip this over and repeat this until both sides have formed. Then cook until they turn a brownish falafel colour. Drain in some kitchen towel and place on a wire racked tray and into a warm oven whilst you cook the rest.
  8. Serve either in a pitta with tzatziki, houmous, salad, tahini & pickles or in a rice/bulgar bowl.
Fuss Free Falafel Fuss Free Falafel

Fuss Free Falafel

favorite
print
like
Prep 20 minutes
Total 50 minutes
makes falafels
US | Metric
Ingredients
  • 450 g dried chickpeas (do not use tinned!)
  • ½ tsp bicarbonate of soda
  • 1 handful of parsley (2 cups or about a mug and a half)
  • 1½ cups of coriander (about 1 mug of coriander)
  • 1 cup of dill (stems removed)
  • 2 small onions
  • 2 bulbs of garlic (1 if you want less!)
  • 1½ tsps salt (adjust to taste)
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 2 tbsps cumin
  • 2 tbsps coriander
After resting in the fridge
  • 2 tsps baking powder
  • 4 tbsps sesame seeds
  1. Soak the chickpeas in cold water overnight. Once ready to use, drain and add to a food processor with the onion and garlic.
  2. Blend this for around 30 seconds before adding the herbs and blitz again.
  3. Add all the ingredients aside from the sesame seeds and baking powder and blend for about 40 seconds, scraping down the sides if needed. It should look like uncooked cous cous.
  4. Remove from the processor, then add the baking powder and toasted sesame seeds, mix thoroughly and fry a little bit of it to check the seasoning.
  5. Put in a bowl and cover with cling film and leave in the fridge for 3-4 hours
  6. When ready to cook, remove from the fridge and form into small discs just a bit bigger than a 50 pence piece and about 1.5 cm thick. When forming squeeze them tight at the beginning into a cork shape then pat down into the disc size. Using wet hands makes this easier.
  7. Carefully shallow fry until a crust forms on one side, then flip this over and repeat this until both sides have formed. Then cook until they turn a brownish falafel colour. Drain in some kitchen towel and place on a wire racked tray and into a warm oven whilst you cook the rest.
  8. Serve either in a pitta with tzatziki, houmous, salad, tahini & pickles or in a rice/bulgar bowl.