Name: Freezable Herby Chickpea Falafel Recipe
Prep time: PT-492351H46M
Cook time: 30 min
Total time: PT-492351H46M
Cuisine: Middle Eastern
Ingredients: 250g dried chickpeas; 2 tsp coriander seeds, crushed; 3 tsp ground cumin; ½ tsp chilli flakes (optional); Pinch of allspice; 2 large garlic cloves, crushed; Small bunch of parsley, leaves picked and roughly chopped; Small bunch of coriander, leaves picked and roughly chopped; ¾ tsp baking powder; 30g sesame seeds (optional); Sunflower oil, for frying (enough to fill pan to 1cm depth); Warmed flatbreads; Hummus; Pickles; Sliced radishes; Mint leaves; Coriander leaves; Tahini; Za’atar or chilli flakes; Chilli sauce

Ingredients

250g dried chickpeas

2 tsp coriander seeds, crushed

3 tsp ground cumin

½ tsp chilli flakes (optional)

Pinch of allspice

2 large garlic cloves, crushed

Small bunch of parsley, leaves picked and roughly chopped

Small bunch of coriander, leaves picked and roughly chopped

¾ tsp baking powder

30g sesame seeds (optional)

Sunflower oil, for frying

Warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve

Instructions

Step 1: Put the chickpeas in a bowl, cover with cold water, and leave to soak for at least 12 hours.

Step 2: Drain the chickpeas and pat them dry with kitchen paper. Place them in a food processor and pulse until they begin to break down.

Step 3: Toast the coriander seeds, ground cumin, chilli flakes (if using), and allspice in a small dry pan for 1-2 minutes. Add the toasted spices, garlic, herbs, and 1½ tsp sea salt to the food processor. Blitz until the mixture is smooth and holds together when squeezed.

Step 4: Transfer the mixture to a bowl, stir in the baking powder, cover, and chill for 30 minutes.

Step 5: Shape the mixture into 12 small discs. Coat each disc lightly in sesame seeds, if using. Chill for another 15 minutes. At this point, you can freeze the falafel for up to three months if desired.

Step 6: Heat 1cm depth of sunflower oil in a large non-stick frying pan over medium heat until small bubbles appear on the surface. Fry the falafel in batches for about 6 minutes, turning halfway through, until they are deeply golden and crisp.

Step 7: Transfer the cooked falafel to a plate lined with kitchen paper to drain excess oil. Once cooled, they can also be frozen for up to three months.

Step 8: Preheat the oven to 220°C (200°C fan/gas 8). Place the falafel on a lightly oiled baking sheet and brush with a little oil. Bake for 15-20 minutes until crisp and piping hot.

Step 9: Serve the falafel in warmed flatbreads with your choice of hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar, chilli flakes, or chilli sauce.

Tips & Variations

You can freeze the falafel either before or after frying. Arrange them in a single layer on a baking tray and freeze until solid before transferring to a labelled food bag for up to three months.

If frozen before frying, cook them from frozen starting at step 4 in the instructions. If frozen after frying, reheat in the oven at 200°C (180°C fan/gas 4) for 15 minutes until hot and crisp.

For extra texture, try adding a little finely chopped onion or replacing the coriander seeds with cumin seeds.

FAQs

Can I use canned chickpeas instead of dried?

Dried chickpeas are preferred for the best texture and to avoid soggy falafel. Soaking and processing dried chickpeas gives a firmer, more authentic result than canned chickpeas.

How do I know when the falafel mixture is ready to form into patties?

The mixture should be smooth yet pliable and hold together when squeezed in your hand. If it falls apart, pulse the mixture a few more times or add a small amount of flour or breadcrumbs to help bind it.