Description
This Freezable Herby Falafel recipe features crispy, golden chickpea patties infused with fragrant herbs and warming spices. Ideal for make-ahead meals, the falafel can be frozen pre- or post-frying, making it a versatile, flavorful option for lunch or dinner. Serve in warmed flatbreads with your favorite accompaniments like hummus, pickles, tahini, and fresh herbs.
Ingredients
Scale
Falafel
- 250g dried chickpeas
- 2 tsp coriander seeds, crushed
- 3 tsp ground cumin
- ½ tsp chilli flakes (optional)
- Pinch of allspice
- 2 large garlic cloves, crushed
- Small bunch of parsley, leaves picked and roughly chopped
- Small bunch of coriander, leaves picked and roughly chopped
- ¾ tsp baking powder
- 30g sesame seeds (optional)
- Sunflower oil, for frying
To Serve
- Warmed flatbreads
- Hummus
- Pickles
- Sliced radishes
- Mint
- Coriander
- Tahini
- Za’atar or chilli flakes and chilli sauce (optional)
Instructions
- Soak Chickpeas: Place the chickpeas in a bowl and cover with cold water. Leave to soak for at least 12 hours or overnight to soften.
- Prepare Falafel Mix: Drain and pat the soaked chickpeas dry with kitchen paper. Pulse them in a food processor until they begin to break down but are not pureed. Toast coriander seeds, ground cumin, chilli flakes, and allspice in a dry pan for 1-2 minutes until aromatic, then add to the processor along with crushed garlic, chopped parsley and coriander leaves, and 1½ teaspoons of sea salt. Blitz to a smooth, pliable mixture that holds together when squeezed.
- Chill with Baking Powder: Transfer the falafel mixture to a bowl, stir in the baking powder, cover, and chill in the fridge for 30 minutes to allow it to firm up.
- Form Falafel Discs: Shape the mixture into 12 small discs. If using, lightly coat each one in sesame seeds. Chill for an additional 15 minutes. At this point, the falafel can be frozen for up to three months, either pre- or post-frying.
- Fry Falafel: Heat a 1cm depth of sunflower oil in a large non-stick frying pan over medium heat until small bubbles appear on the surface. Fry the falafel in batches for about 6 minutes until deeply golden, turning halfway through carefully with a spatula or slotted spoon. Transfer to kitchen paper to drain excess oil.
- Bake Before Serving: Preheat oven to 220°C (200°C fan/gas mark 8). Place the fried falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 minutes until crisp and heated through.
- Serve: Serve the crispy falafel stuffed in warmed flatbreads with your choice of hummus, pickles, sliced radishes, fresh mint, coriander, tahini, za’atar, or chilli sauce for a flavorful meal.
- Freezing Tips: To freeze, arrange falafel discs in a single layer on a tray and freeze until solid. Store in labeled bags for up to three months. To reheat, if frozen pre-frying, fry from step 5. If frozen post-frying, bake at 200°C (180°C fan/gas 4) for 15 minutes until hot.
Notes
- You can freeze falafel either before or after frying for convenience.
- Make sure the falafel mixture is firm and sticks together when squeezed; if too crumbly, blitz a little more in the processor.
- Chilling the mixture and formed discs helps them hold their shape during cooking.
- To keep falafel crispy, finish cooking in the oven rather than only frying.
- Use sunflower oil or another neutral oil with a high smoke point for frying.
- Customize garnishes and sauces based on your taste preferences.
- Prep Time: 12 hrs 45 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel, chickpeas, herby falafel, Middle Eastern, vegetarian, make-ahead, freezer-friendly, fried falafel
