Chickpea and Herb Falafel Recipe

Name: Chickpea and Herb Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cumin seed; 1 tablespoon coriander seed; 2 (400 g) cans chickpeas, rinsed, drained; 3 garlic cloves, chopped; ¾ cup coriander, finely chopped; ¼ cup mint, finely chopped; ½ cup flat leaf parsley, finely chopped; 12 Spanish onion, coarsely grated; ⅓ cup plain flour; ¼ teaspoon bicarbonate of soda; 1 egg, lightly beaten; ½ cup sesame seeds; sunflower oil, for shallow-frying; lemon wedge, to serve

Servings: persons

1 tablespoon cumin seed
1 tablespoon coriander seed
2 (400 g) cans chickpeas, rinsed, drained
3 garlic cloves, chopped
¾ cup coriander, finely chopped
¼ cup mint, finely chopped
½ cup flat leaf parsley, finely chopped
12 Spanish onion, coarsely grated
⅓ cup plain flour
¼ teaspoon bicarbonate of soda
1 egg, lightly beaten
½ cup sesame seeds
sunflower oil, for shallow-frying
lemon wedge, to serve

1
Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant.
2
Cool.
3
Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.
4
Using a food processor, process chickpeas until finely chopped and almost a paste.
5
Transfer to a bowl, add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well.
6
Stir in flour, bicarbonate of soda and egg until well combined.
7
Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat.
8
Place on a tray.
9
Cover and refrigerate for 1 hour (or overnight) to firm.
10
Pour oil into a large, deep frying pan until 5cm-deep.
11
Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.
12
Serve with tarator sauce and lemon wedges.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon cumin seed, 1 tablespoon coriander seed, 2 (400 g) cans chickpeas, rinsed, drained, 3 garlic cloves, chopped, and more.

Yes, Chickpea and Herb Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Herb Falafel

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