Falafel
Chickpea patties flavoured with middle eastern spices. Serve them with salads and pita bread or couscous and seasonal vegetables. Make your next meal meat free.
SERVES4
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video to make the recipe
Method
- Cover the chickpeas in plenty of cold water and leave to soak overnight
- Drain the chickpeas thoroughly
- In a food processor place the drained chickpeas and all other listed ingredients except the baking soda and oil
- Blend well until a smooth paste is formed
- At this point you can freeze the mixture for later use
- Mix baking soda into the mixture just before cooking
- Form the mixture into 1 tablespoon sized balls and flatten slightly
- Heat oil in a large frying pan and cook the falafel until browned on each side and cooked through
Serve with
- Pita bread
- Hummus
- Tahini sauce
- Cauliflower Tabbouleh salad
- 1 cupdry chickpeas
- 1slice wholegrain bread
- 2 clovesgarlic
- 2/3 cupparsley
- 1/2 cupcoriander
- 1/2onion, diced
- pinchchilli powder
- 1 tspground coriander
- 1 tsppaprika
- 1 tspbaking soda
- 2 tbspoil
Per serves
- Energy658kJ
- Protein7.2g
- Total Fat5.1g
- Saturated Fat0.5g
- Total Carbohydrate11.7g
- Sugars7.8g
- Dietary Fibre7.0g
- Sodium254mg
Watch our video to make the recipe
Method
- Cover the chickpeas in plenty of cold water and leave to soak overnight
- Drain the chickpeas thoroughly
- In a food processor place the drained chickpeas and all other listed ingredients except the baking soda and oil
- Blend well until a smooth paste is formed
- At this point you can freeze the mixture for later use
- Mix baking soda into the mixture just before cooking
- Form the mixture into 1 tablespoon sized balls and flatten slightly
- Heat oil in a large frying pan and cook the falafel until browned on each side and cooked through
Serve with
- Pita bread
- Hummus
- Tahini sauce
- Cauliflower Tabbouleh salad
Ingredients
- 1 cupdry chickpeas
- 1slice wholegrain bread
- 2 clovesgarlic
- 2/3 cupparsley
- 1/2 cupcoriander
- 1/2onion, diced
- pinchchilli powder
- 1 tspground coriander
- 1 tsppaprika
- 1 tspbaking soda
- 2 tbspoil
Ingredients
- 1 cupdry chickpeas
- 1slice wholegrain bread
- 2 clovesgarlic
- 2/3 cupparsley
- 1/2 cupcoriander
- 1/2onion, diced
- pinchchilli powder
- 1 tspground coriander
- 1 tsppaprika
- 1 tspbaking soda
- 2 tbspoil
Nutrition Facts
Per serves
- Energy658kJ
- Protein7.2g
- Total Fat5.1g
- Saturated Fat0.5g
- Total Carbohydrate11.7g
- Sugars7.8g
- Dietary Fibre7.0g
- Sodium254mg
Watch our video to make the recipe
Method
- Cover the chickpeas in plenty of cold water and leave to soak overnight
- Drain the chickpeas thoroughly
- In a food processor place the drained chickpeas and all other listed ingredients except the baking soda and oil
- Blend well until a smooth paste is formed
- At this point you can freeze the mixture for later use
- Mix baking soda into the mixture just before cooking
- Form the mixture into 1 tablespoon sized balls and flatten slightly
- Heat oil in a large frying pan and cook the falafel until browned on each side and cooked through
Serve with
- Pita bread
- Hummus
- Tahini sauce
- Cauliflower Tabbouleh salad
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