Falafel
You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our easy hummus recipe for more ways to zhuzh up that tin!
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Hot Sauce
$8.00
Description goes here.
21 in stock
Ingredients
Adjustable servings button
For the falafel
- 400 g/14oz tin chickpeas
- 2 spring onions finely chopped
- 1 tsp ground cumin
- 1 lemon zest only
- 2 dessertspoons plain flour
- ½ tsp salt
- freshly ground black pepper
- 4 tsp olive oil
For the salad
- 3 tbsp olive oil
- 1 lemon juice only
- ½ cucumber peeled and thinly sliced
- 2 tomatoes roughly chopped
- 1 round lettuce washed, leaves torn
To serve
- 4 pitta breads
- hot sauce
- hummus
- plain yogurt
Equipment
- 1 medium saucepan
- 1 potato masher
- 1 wooden spoon
- 1 frying pan
- 1 large mixing bowl
- 1 whisk
- 1 grill or toaster to lightly toast the pitta breads
Nutritional Information
Calories: 38kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 219mgPotassium: 236mgFiber: 2gSugar: 3gVitamin A: 649IUVitamin C: 11mgCalcium: 27mgIron: 1mg
Instructions
- Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.)
- Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.
- Using your hands, form the mixture into eight equal-sized balls and flatten slightly.
- Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides.
- Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well.
- Lightly toast the pitta breads then carefully slice open along one side using a sharp knife.
- When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside.
Top tips from our chef
Use only dried chickpeas soaked overnight for a better texture
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