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Homemade Falafel

13 Jun 2024

10 MINS

15 MINS

INGREDIENTS
2 x 400g tins of chickpeas
1 lemon
1 heaped tbsp harissa
1 heaped tsp allspice
1 heaped tbsp plain flour
1 bunch of fresh coriander
olive oil
4 pitta breads
2 sprigs of fresh mint

METHOD

1. Drain the chickpeas and put them into the hand blender

2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks. Blitz until smooth.

3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 16 patties.

4. Drizzle 2 tablespoons of olive oil into a large non-stick frying pan on a medium heat. Carefully lay in the falafels and cook for 6 minutes, or until golden and crisp, turning halfway.

5. Warm the pittas in the oven or toast them directly over the flame of a gas hob, using tongs to turn them over.

6. Load the falafels into warm pitta breads with your favourite toppings, then pick over the mint leaves, to serve.

TIP

Serve with tahini, hummus, tzatziki, or hot sauce.

Vegetarian falafel