Chickpea and herb falafel

By azu  

August 11, 2010

Chickpea and herb falafel 0 5 0
  • Prep: 25 mins
  • Cook: 15 mins
  • 25 mins

    15 mins

    40 mins

  • Yields: 12 Servings


4 cups chickpeas – rinsed, drained

3 cloves garlic – chopped

1 tbsp cumin seeds

1 tbsp coriander seeds

¾ cup coriander leaves – finely chopped

¼ cup mint leaves – finely chopped

½ cup flat-leaf parsley – finely chopped

½ cup onion – coarsely chopped

⅓ cup plain flour

¼ tsp bicarbonate of soda

1 egg – lightly beaten

½ cup sesame seeds

Vegetable oil for frying


1Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.

2Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.

3Using a food processor or blender, process or grind chickpeas until finely chopped and almost a paste. Transfer to a bowl.

4Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined.

5Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

6Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.

7Serve with tarator sauce and lemon wedges.



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