RECIPES VEGETARIAN

Falafels

Falafels

Summary

Servings 2
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

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Ingredients

  • 425 g Chick Peas drained
  • 1/2 Garlic crushed
  • 2 tbsp Parsley (fresh)
  • 2 tbsp Coriander
  • 1 tbsp Mint
  • 1 tsp Cumin
  • 2 tbsp Breadcrumbs
  • 1 tsp Salt

Nutrition Information

Qty per
18g serve
Qty per
100g
Energy 83cal 458cal
Protein 1.63g 9.01g
Fat (total) 0.38g 2.12g
 - saturated 0.03g 0.16g
Carbohydrate 6.2g 34.4g
 - sugars 0.24g 1.32g
Dietary Fibre 0.76g 4.2g
Sodium 1229mg 6792mg

Nutritional information does not include the following ingredients: Mint

Please Note - Nutritional information is provided as a guide only and may not be accurate.

The best Falafels I have ever eaten in my whole life were from the Kebab Shop in the Fremantle Markets.

I haven’t been there in a long time now so I don’t know if they have the same recipe – but they were just the taste of summer! Best of all, they are versatile! You can just dip them in hummus and eat them on their own. They are great in a kebab or as a side dish!

These are truly delicious and everyone will love these so you can also serve Falafels to your visitors when they suddenly crave for a flavourful snack that they will enjoy with their afternoon tea!

Falafels

 

Method

  1. Place the chickpeas in a food processor and process until smooth.

  2. Add the other ingredients and mix until a thick paste is formed.

  3. Using damp hands, form small balls.

  4. Heat the canola oil and shallow-fry the falafels for 7 - 8 minutes turning only once.

  5. Drain on kitchen paper and serve.

  6. Falafel is suitable to freeze in a zip lock bag for up to three months. Defrost in the fridge and reheat in the oven for 15 minutes.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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