Falafel

  • Cooking Time: Preparation time: 15 minutes - Cooking time: 30 minutes
  • Serves:
  • Allergens: wheat, eggs, mustard

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Description

Great with side salad, pittas or flatbread, this Middle Eastern classic is a real crowd pleaser and perfect for sharing. For a lovely mezze, serve your falafel alongside a bowl of hummus or baba ghanoush and some pickled chillies or tomatoes with a sprinkle of extra virgin olive and salt.

Ingredients

  • 400g chickpeas (canned)
  • 3 garlic cloves (crushed)
  • 1 small onion (finely chopped)
  • 1 tsp coriander (ground)
  • 1 tsp cumin (toasted & ground)
  • 1 tsp parsley (chopped)
  • 1 tbsp flour
  • To serve
  • Cucumber (chopped)
  • Grated carrot
  • 1 tbsp Ballymaloe Original Relish
  • 1 tbsp Ballymaloe Mayo

Dietary Suitability

Method

  1. To make the falafels, blend the chickpeas, garlic, onion, spices and parsley in a food processor until smooth
  2. Empty into a bowl, add in the flour and season to taste - expect a strong taste, which will mellow when the mixture is cooked
  3. Mix the Ballymaloe Original Relish and Ballymaloe Mayo together in a separate bowl and set aside
  4. Heat the oil in a frying pan on a medium heat. Flour your hands and shape the mixture into four patties
  5. Fry them in the frying pan over a low-medium heat until golden on both sides (3 to 4 minutes on each side)
  6. Serve the falafels in the warmed pitta or flatbread and add a generous spoonful of your relish & mayo mixture
  7. Add seasonal chopped or grated vegetables to serve

  • Cooking Time: Preparation time: 15 minutes - Cooking time: 30 minutes
  • Serves:
  • Skill: easy / medium
  • Allergens: wheat, eggs, mustard

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0 / 5 0
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