I’m really excited about todays recipe! I’m sure if you’re vegetarian or vegan, falafel is one of the options in restaurant that you are most familiar with but today I want to show you how to make your own. This recipe is so easy and quick with the only tricky part being the deep frying.
I’ll crack on and I hope you love this recipe as much as I do!
- 1 can of chickpeas
- 1 medium red or white onion, really finely sliced
- 1 heaped tablespoon of dried garlic granules
- 2 heaped tablespoons of mild curry powder (or more to taste if you prefer a stronger taste)
- 3 heaped tablespoons of gram flour (which is a type of chickpea flour, if you don’t have this, use any plain flour)
- Salt to taste
- Warm water, as needed
- Vegetable oil of choice for deep frying
- OPTIONAL: a bunch of fresh coriander (diced), dried parsley or dried chilli flakes – in hindsight, I definitely wish I had added coriander!
- Add the chickpeas, salt, garlic, curry powder, gram flour and and ‘optionals’ to a blender/food processor and blitz into a sort-of ‘chickpea-dough’. It needs to be firm and sticky enough to roll into a ball, so if you mixture is too dry, keep adding drops of warm water to help form the dough consists; it should resemble a good cookie dough.
- Once you have this desired consistency, transfer into a bowl and combine in diced onion using your (clean) hands, until its all full incorporated.
- Next, take about a heaped desert-spoonful of the mixture at a time and roll into a ball between your palms. Set these balls aside on a plate.
- Fill your saucepan 1/2-3/4 ways full with vegetable oil. Heat your vegetable oil in a pan until you start seeing small bubbles form on the surface (do NOT stick your finger in to test the temperature!!).
- Place the balls in slowly/carefully, one at a time with no more than 3/4 balls in the oil at a time, just so the hot oil doesn’t overflow.
- Leave in the oil for around 30-45seconds, or until you see the falafel turn from the light brown chickpea mixture colour to a golden brown falafel colour.
- Once done, remove from the oil and drain on a few layered sheets of kitchen roll.
- Serve immediately or keep for a couple of days in the fridge. I love mine layered in a wrap with hummus and salad but just get creative!
As ALWAYS, I hope you love these and make sure you tag me in any pictures over on instagram: @olimatafitnessuk. They’re so cheap and quick to make, I always pack them for lunch or serve them if I’m putting on a spread for friends.
Let me know how you get on if you do try them out!
Love always, Ols x