Easy falafels

Easy falafels

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.


250g dried chickpeas or dried split broad bean

½ tsp bicarbonate of soda

3 garlic clove

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

To serve

houmous, tabbouleh and pickled red onion & radish, flatbreads, shop-bought.


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.

Originally posted on https://www.bbcgoodfood.com/recipes/easy-falafel

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