BLW Falafel Recipe
Did you know? Chickpeas are a fantastic source of plant-based protein! You can make these plain or mix up the flavours and add some beetroot.
Allergens 
Milk Free
Nut Free
Servings 20 falafel balls
Ingredients
- 2 tins chickpeas drained
- 1 onion diced
- 1 tbsp lemon juice
- 1 garlic clove peeled
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 egg
- 40 g plain flour
- 1 medium beetroot optional
Instructions
- Put all of the ingredients into a food processor and pulse. You want to pulse until it’s finely ground but not smooth like a purée.2 tins chickpeas, 1 onion, 1 tbsp lemon juice, 1 garlic clove, 1 tsp ground coriander, 1 tsp ground cumin, 1 egg, 40 g plain flour, 1 medium beetroot
- Using an ice cream scoop or a tbsp scoop the mixture and roll them into golf sized balls. This recipe makes around 20 falafels. See notes below for freezing tips!
- Heat a little oil in a frying pan. Frying in batches of around five or six falafels, press down gently when adding to the pan and fry each one for around 2-3 minutes on each side.
Notes
This recipe makes 20 falafels so keep any leftovers in the fridge for up to two days or freeze some for another easy lunch! The falafels can be frozen before or after cooking.
To freeze before cooking: Stop at step 2. Lay the falafel balls onto a lined baking tray and freeze them on the baking tray for 2-4 hours. Once frozen solid, transfer to a labelled sandwich bag for easy storage. When you’re ready, allow falafels to defrost overnight in the fridge and cook as per step 3… they will be as good as fresh!
To freeze cooked falafels: Allow any cooked falafels to cool (for a maximum of two hours). Then, simply place a piece of greaseproof paper between each falafel and freeze inside a labelled freezer bag for easy storage. Defrost and serve cold or reheat until piping hot.
Products we used in this recipe 
Divider Plate
