RecipesVegetarian and Vegetables

Crunchy Felafel (falafel) Recipe

Crunchy falafel balls made with a delicious blend of spices

Vegan
Vegetarian
Crunchy Felafel (falafel) Recipe
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Ingredients

For the recipe:
  • 250g dried chick peas
  • 1 large shallot, peeled & finely chopped
  • small bunch fresh parsley, chopped
  • 1 clove garlic, peeled & chopped
  • 1 tbsp Steenbergs organic Falafel spice blend
  • 1 tbsp plain flour
  • to taste sea salt & black pepper

These falafels are so much better made with dried chick peas rather than tinned ones and who doesn’t love a tasty falafel whether in a wrap, taco, sandwich or as part of a salad.  

Method

01
To prepare the chick peas, leave to soak in plenty of cold water overnight, or otherwise use a quick method of placing in a pan of cold water, bring to the boil, boil for 2 minutes and then turn off and leave for 1-2 hours with the lid on. Drain and rinse thoroughly before using.
02
To make your falafel, place all of the ingredients into a food processor and blitz until blended into a paste.
03
Season with salt and pepper to taste.
04
Using a dessert spoon and your hands, shape the mixture into walnut sized balls, place onto a board and refrigerate for an hour.
05
Fill a frying pan with a good level of sunflower (or similar) oil (2cm) and place on a high heat.
06
Fill the pan with half of the falafel (you don’t want to crowd them), sizzle for a few minutes, then turn over and do the other side. Once golden brown on all sides, remove and place on a piece of kitchen towel to absorb any excess oil. Repeat until all of the falafel balls are cooked.
07
Serve with a yoghurt and mint dip, salad and tacos or tortilla wraps.