Falafel
Falafel is a Turkish classic for good reason — sunflower oil does most of the work, and the method is approachable enough for a weeknight. Low and slow is the secret — the longer simmer lets sunflower oil soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 2 tbsp Sunflower Oil
- 1 Chopped Onion
- 1 clove Peeled crushed Garlic
- 400 g Chickpeas
- 1 tsp Ground Cumin
- 1 tsp Chopped Coriander
- Handful Parsley
- 1 Beaten Egg
Method
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
Tips for the best Falafel
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens sunflower oil and drives off the liquid too fast.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Falafel ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Falafel recipe medium to make?
It is rated medium: 8 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for sunflower oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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