Chilli Falafel

Chilli Falafel


1 person made this

This is a great Middle Eastern dish that is simple to make and a real hit every time I make it (and amazingly cheap too). It is also good cold the next day for lunch.


Serves: 4 

  • 2 (400g) tins chickpeas
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 red chilli, finely diced
  • 1 green chilli, finely diced
  • 2 cloves crushed garlic
  • 1 small red onion, finely diced
  • 1/2 teaspoon turmeric
  • 400g breadcrumbs
  • 1/2 teaspoon baking powder
  • 1 small bunch coriander, diced
  • 1 small bunch flat leaf parsley, diced
  • 1 lime, juiced
  • 500ml peanut oil for frying

Preparation:20min  ›  Cook:15min  ›  Extra time:24min  ›  Ready in:59min 

  1. Mash the chickpeas by hand or in a food processor.
  2. Heat the cumin and coriander seeds in a dry frypan until the seeds start to crackle then grind with a pestle and mortar to a coarse powder. Add to the mashed chickpeas.
  3. Add finely diced chillies, garlic, onion, turmeric, breadcrumbs, baking powder, coriander, parsley and lime; combine ingredients well.
  4. Take a small amount of the mixture in your hand and from a small ball about the size of a walnut. Repeat until all the mixture is used.
  5. Fry the falafel in batches in hot oil or grill until crunchy on the outside; about 4 mins.
  6. Serve with grated salad of carrot, cucumber and radish with yoghurt and mint in toasted pita bread.

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