Falafel are crispy and crunchy on the outside; warm and hearty on the inside
They are great as a snack, party food or meal (see below for my favourite ways to eat falafel). They can be made ahead of time and stored in the fridge before you pop them in the oven where they cook all on the own.
They are one of these dishes I love to make when I want to treat myself to a quiet night watching a movie and eating bites and nibbles with my hands.
Healthy, comfort food that is easy to prepare – the perfect combination in my eyes.
Serves 1-2 depending on amount of side dishes
½ red onion
2 cloves garlic, minced
250g cooked or canned can of chickpeas (= 1 tin of 425g)
2 tbsp parsley
optional: fresh mint and/or coriander (cilantro)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili (powder) flakes
¼ teaspoon salt
¼ teaspoon pepper
optional: 2 tbsp flour
- Pulse onion and garlic in a food processor until finely chopped.
- If you have no time to refrigerate the falafel before preparing them add the flour. Otherwise you can leave the flour out.
- Add remaining ingredients and pulse until well blended. Personally I prefer a chunky texture.
- Form balls or patties and place them on a silicon baking sheet or wax paper. Refrigerate for 30 minutes. (If you would like to prepare them ahead you can wrap the falafel and refrigerate them over night).
- Heat the oven to 200C.
- Bake the falafel 10 minutes. Flip and bake for an additional 10 minutes.
Tips & Variations
I have never had any left to test this, but they should be easy to freeze.
- For a quick side: Pita, tortilla or I have even had them with chickpea pancakes.
- A sauce: tzatziki, hummus, tahini or just some yoghurt.
- And some veg: Lettuce, tomatoes, cucumber…but also radish, green beans, avocado or red onion work wonderfully.
- Or if you have some more time also add: a couscous of bulgur salad.