Ingredients
- ( 2 cup) Chickpea, dried
- ( 2 cloves) Garlic
- ( 1 medium) Brown Onion
- ( 1/2 bunch) Coriander leaves
- ( 1 tsp) Cumin, ground
- ( 1/2 tsp) Ground Black Pepper
- ( 1/2 bunch) Mint fresh
- ( 1 tsp) Coriander seed powder
- ( 1 tsp) Baking Powder
Did you know?
Canned beans and jarred garlic can be a convenient alternative to fresh varieties. When choosing packaged products, select the ones with the lowest soduim (salt) and sugar content. Please note that substituting ingredients will slightly change the nutritional values for the recipe.Falafel
Serves 4Time 30 mins
Make your own classic falafel balls!
Fat - total
6g
8%
Fat - saturated
1g
2%
Salt
291mg
13%
Protein
21g
41%
Carbs
42g
14%
Sugar
5g
6%
Energy
1278kJ
15%
% based on an adult’s recommended daily intake
Ingredients
- ( 2 cup) Chickpea, dried
- ( 2 cloves) Garlic
- ( 1 medium) Brown Onion
- ( 1/2 bunch) Coriander leaves
- ( 1 tsp) Cumin, ground
- ( 1/2 tsp) Ground Black Pepper
- ( 1/2 bunch) Mint fresh
- ( 1 tsp) Coriander seed powder
- ( 1 tsp) Baking Powder
Method
”
- Put the chickpeas in a bowl of water. Put the bowl in the fridge and leave them to soak overnight. When you are ready to make the mixture, removing the bowl from the fridge and rinse the chickpeas
- Place all ingredients into a food processor. Use the “”Pulse”” setting until the ingredients are well combined.
- For best results, place the mixture in the fridge to cool for one hour.
- Make the mixture into small balls or patties, using your hands or a falafel press. The falafels should be 3cm round, and 1.5cm thick.
- Add vegetable oil to a pan, heat to 180 degrees, and add the falafels. Cook until they are cooked through.
- Drain the falafel on kitchen paper before serving.
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