A short while ago, falafels were THE biggest food sensation sweeping the planet. Falafel shops, wrap huts and vegan cafes were popping up everywhere to sell these humble but flavoursome little chickpea balls. Now, they form a staple part of most vegan diets and are also enticing healthy meals for meat-eaters too.
To make falafel is very simple,requiring only a blender and your preferred method of cooking.
I shot these little beauties with the help of Healthy Living Ellie, and we made two batches: deep fried ones for my gluttonous self; and, healthy, baked ones for a lighter option. These are naturally vegan and gluten free.
Falafel
Makes 16-20 balls
Prep time: 10 min
Cook time: 5 min if frying, 35 min if baking
Preheat oven to 200℃
Special equipment needed:
Deep fat fryer/air fryer or deep pan to fry the falafels
Blender or food pro
Ingredients
30g Parsley
30g Dill
5 Garlic Cloves
30g Coriander
Zest of one lemon
Juice of half lemon
Salt and pepper
2 can Chickpeas, drained
1tsp Baking Powder
1tbsp Cumin
1tbsp Coriander
1 tsp Cayenne
2 Banana Shallots
Cornflour (to bind it all together)
Wrap up with salad, dunk into dips or smush into buns to make burger - they’re incredibly versatile!
Method:
Throw all in a blender and blitz to a paste!
If frying, test some mix at 180 degrees. If it disintegrates, add flour to bind it all and keep checking until it holds together
The falafels are done when they are nicely coloured on the outside
If baking: add a little flour until you are able to roll the paste into balls.
Place on a baking sheet and cook in a preheated oven at 200 degrees for 35 mins. The falafel will be firm and starting to colour when done.
You can avoid using flour entirely if you chill the mixture overnight in the fridge. Getting the consistency right might seem a little tricky at first but keep adding small amounts of flour and you will get there eventually.
All photos by the talented Healthy Living Ellie.
and remember, anyone can cook!
