Description
This recipe for freezable herby falafel combines chickpeas, fresh herbs, and warming spices to create a flavorful, versatile Middle Eastern dish. The falafel can be prepared ahead and frozen either before or after frying, making it a convenient option for quick meals. Typically served in warm flatbreads with hummus, pickles, and various fresh toppings, these falafels boast a crispy exterior and deliciously tender interior with vibrant herbaceous notes.
Ingredients
Scale
Falafel Mixture
- 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)
For Frying
- Sunflower oil, for frying (enough to fill pan to 1cm depth)
To Serve
- Warmed flatbreads
- Hummus
- Pickles
- Sliced radishes
- Mint leaves
- Coriander leaves
- Tahini
- Za’atar or chilli flakes
- Chilli sauce
Instructions
- Soak chickpeas: Place the dried chickpeas in a large bowl and cover with cold water. Leave to soak for at least 12 hours or overnight to soften thoroughly.
- Prepare falafel mix: The next day, drain the chickpeas and pat dry using kitchen paper. Place them into a food processor and pulse until they start to break down but aren’t completely pureed. In a small dry pan, toast the crushed coriander seeds, ground cumin, chilli flakes (if using), and allspice for 1-2 minutes until fragrant. Add the toasted spices, crushed garlic, roughly chopped parsley and coriander leaves, and 1½ teaspoons sea salt to the food processor. Blitz until the mixture becomes smooth and pliable. Test by squeezing a small amount in your hand; it should hold together firmly.
- Mix and chill: Transfer the falafel mixture to a bowl, stir in the baking powder, cover, and chill in the fridge for 30 minutes to rest and develop flavor.
- Form falafel balls: Shape the mixture into 12 small discs. If using, coat each lightly in sesame seeds for added texture. Place the discs on a tray, then chill in the fridge for an additional 15 minutes. At this stage, the falafel can be frozen for up to three months either before or after frying.
- Fry falafel: Heat sunflower oil in a large non-stick frying pan to about 1cm depth over medium heat. The oil is ready when small bubbles appear on the surface. Fry the falafel discs in batches for about 6 minutes, turning halfway with a spatula or slotted spoon, until they are deeply golden and crisp. Remove and drain on kitchen paper. Allow to cool if freezing at this stage.
- Bake for serving: Preheat your oven to 220°C (200°C fan) or gas mark 8. Place falafel on a lightly oiled baking sheet, brush lightly with oil, and bake for 15-20 minutes until crisp and piping hot through.
- Serve: Serve the falafel warm inside flatbreads with your choice of hummus, pickles, sliced radishes, fresh mint and coriander, tahini, za’atar, chilli flakes, or chilli sauce for a vibrant, flavorful meal.
Notes
- You can freeze the falafel either before frying or after frying. For freezing, arrange falafel on a tray in a single layer, freeze until solid, then transfer to labeled food bags for up to three months.
- To defrost, leave falafel at room temperature for about 2 hours.
- If frozen pre-frying, cook from step 4 (frying procedure). If frozen post-frying, reheat in the oven at 200°C/180°C fan/gas 4 for 15 minutes or until piping hot.
- Using fresh herbs is essential for vibrant flavor. Adjust the amount of chilli flakes to your spice preference.
- Ensure chickpeas are thoroughly dried after soaking for the best texture in the falafel mixture.
- Prep Time: 12 hrs 45 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Falafel, Herby falafel, Chickpeas, Middle Eastern, Vegetarian, Vegan, Freezable falafel, Fried falafel, Easy falafel recipe
