Middle Eastern
Falafel
Quick pan-fried falafel from tinned chickpeas.
- Yield16 falafel
- Prep15m
- Cook10m
- Effortweeknight
Make
×1
- 2 x 400g tins chickpeas, drained
- 4 spring onions, finely chopped
- 2 tsp ground cumin
- zest of 2 lemons
- 4 dessertspoons plain flour
- 1 tsp salt
- black pepper
- 8 tsp olive oil
Method
- Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible.
- Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.
- Using your hands, form the mixture into 16 equal-sized balls and flatten slightly.
- Heat half the oil in a frying pan over a low heat. Add the falafel (in batches if needed) and cook for 4 minutes. Flip, add the rest of the oil and cook for a further 3 to 4 minutes, until golden brown and crisp on both sides.