Egg Free Gluten Free/ GF option Lunch Nut Free Sides/Light Bites Starters Vegetarian

Falafel

15th May 2018

Prep Time15 minsCook Time17 minsTotal Time32 mins

Yields1 Serving
DifficultyIntermediate

 10 g garlic butter
 60 g frozen diced onions
 70 g fresh spinach
 300 g chickpeas (drained weight)
 fresh parsley finely chopped
 25 g plain flour (or gluten free flour)
 Vegetable oil (for frying, amount depends on the pan you end up using)
 2 pinches each of salt and black pepper
 ½ tsp paprika
 ½ tsp ground coriander
 ½ tsp cumin seeds

1

Place the butter in a pan with the onions and fry on a medium to low heat for around 2 mins, then add in a little bit of salt, pepper and a dash of paprika. Now leave this to cook on a low heat whilst you finely chop the spinach. Once it’s chopped add it into the pan with the onions, making sure you are constantly stirring the mix for a couple of minutes. Wait until the onions look fully cooked and the spinach has shrunk down.

2

Drain the water out of your chickpeas and then place them into a blender along with the parsley, onion and spinach mix, paprika, ground coriander, cumin seeds, flour and some more salt/pepper. Blend this until everything has fully mixed together and broken down. It should only take around 10 seconds.

3

Now you need to grab a small handful of the mixture and make it into a little ball, then place it on a plate and flatten it slightly. I tend to find closely throwing it between my hands a couple times helps to form the patty shape I need. Do this with all of the mixture.

4

Next you will need a pan with raised edges and then fill it up with the vegetable oil to about half an inch depth. Then set on a low heat and wait for some bubbles to start (before boiling point). You can test to see when the oil is ready by putting a little bit of the mixture into it and seeing if it floats at the top.
CAUTION oil can be extremely dangerous so make sure you are careful and don't leave it unattended. DO NOT attempt it if you feel uncomfortable.

5

Once the oil is ready, use a spatula to pick up one of the patties and carefully lower it into the oil. With the size of my pan I could put 4-5 in at one go. You want to make sure they still have some space between them. Also just in case you burn them or have too much oil in the pan I advise not doing them all in one go! They only need cooking for a couple of minutes, after around 30 seconds I use the spatula to see if the underneath has gone golden brown and if so, you’re ready to turn over and cook the other side. Keep an eye on them to make sure they don’t over cook, especially as time goes on and the oil starts to cook them quicker.

6

Once you take them out of the pan place them onto some kitchen roll to absorb some of the excess oil. Then you are ready to serve. I personally like to have mine with some hummus.

Ingredients

 10 g garlic butter
 60 g frozen diced onions
 70 g fresh spinach
 300 g chickpeas (drained weight)
 fresh parsley finely chopped
 25 g plain flour (or gluten free flour)
 Vegetable oil (for frying, amount depends on the pan you end up using)
 2 pinches each of salt and black pepper
 ½ tsp paprika
 ½ tsp ground coriander
 ½ tsp cumin seeds

Directions

1

Place the butter in a pan with the onions and fry on a medium to low heat for around 2 mins, then add in a little bit of salt, pepper and a dash of paprika. Now leave this to cook on a low heat whilst you finely chop the spinach. Once it’s chopped add it into the pan with the onions, making sure you are constantly stirring the mix for a couple of minutes. Wait until the onions look fully cooked and the spinach has shrunk down.

2

Drain the water out of your chickpeas and then place them into a blender along with the parsley, onion and spinach mix, paprika, ground coriander, cumin seeds, flour and some more salt/pepper. Blend this until everything has fully mixed together and broken down. It should only take around 10 seconds.

3

Now you need to grab a small handful of the mixture and make it into a little ball, then place it on a plate and flatten it slightly. I tend to find closely throwing it between my hands a couple times helps to form the patty shape I need. Do this with all of the mixture.

4

Next you will need a pan with raised edges and then fill it up with the vegetable oil to about half an inch depth. Then set on a low heat and wait for some bubbles to start (before boiling point). You can test to see when the oil is ready by putting a little bit of the mixture into it and seeing if it floats at the top.
CAUTION oil can be extremely dangerous so make sure you are careful and don't leave it unattended. DO NOT attempt it if you feel uncomfortable.

5

Once the oil is ready, use a spatula to pick up one of the patties and carefully lower it into the oil. With the size of my pan I could put 4-5 in at one go. You want to make sure they still have some space between them. Also just in case you burn them or have too much oil in the pan I advise not doing them all in one go! They only need cooking for a couple of minutes, after around 30 seconds I use the spatula to see if the underneath has gone golden brown and if so, you’re ready to turn over and cook the other side. Keep an eye on them to make sure they don’t over cook, especially as time goes on and the oil starts to cook them quicker.

6

Once you take them out of the pan place them onto some kitchen roll to absorb some of the excess oil. Then you are ready to serve. I personally like to have mine with some hummus.

Falafel

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2 Comments

  • Reply
    Michelle
    27th July 2018 at 12:42 am

    These would be really nice paired with the Tzatziki in your other post! I’ve pinned both so I can try them out sometime 🙂

    • Reply
      Chloe
      27th July 2018 at 5:36 pm

      Ooh I’ll have to try having them with the Tzatziki. Let me know what you think once you’ve made them 🙂

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