Falafel

Method4 steps

1. 1

   Step 1: Open the four-hundred-gram can of cooked chickpeas, rinse and drain them thoroughly. Peel and finely chop the small onion (1 small) and peel and crush the garlic clove (1). Heat the first tablespoon sunflower oil in a large pan and fry all the onion and garlic over low heat for five minutes until softened. Tip the cooked aromatics into a mixing bowl with all the drained chickpeas, ground cumin (1 tsp) and ground coriander (1 tsp). Mash thoroughly with a fork or potato masher until the chickpeas are completely broken down.

   Soften onion and garlic before mashing chickpeas · 5 minUses First 1 tbsp sunflower oil · 1 small onion, peeled and finely chopped in step 1 · 1 garlic clove, peeled and crushed in step 1 · 1 × 400 g can chickpeas, rinsed and drained in step 1 · 1 tsp Ground Cumin · 1 tsp Ground Coriander

2. 2

   Step 2: Wash and chop the handful fresh parsley and beat the egg (1). Stir all the parsley into the mashed chickpea base with salt and black pepper to taste. Add all the beaten egg and squish the mixture together with your hands until evenly combined. Cover and refrigerate the prepared mixture for thirty minutes to make it easier to shape.

   Chill mixed falafel before shaping · 30 minUses The complete mashed chickpea base · 1 handful fresh parsley, washed and chopped in step 2 · 1 egg, beaten in step 2 · Salt to season the falafel mixture, to taste · Black pepper to season the falafel mixture, to taste

3. 3

   Step 3: Mould all the chilled mixture into six equal balls and flatten into six patties. Heat the remaining tablespoon sunflower oil in the pan. Fry the patties over medium heat for three minutes on each side until golden, firm and cooked through, with the egg-bound centres fully set and reaching 71°C / 160°F. Continue cooking as needed; if frying in batches, repeat the six-minute two-sided cooking sequence for every batch.

   Fry each batch: 3 min on each side · 6 minUses All the chilled falafel mixture · Remaining 1 tbsp sunflower oil

4. 4

   Step 4: Serve the six cooked patties hot on their own, or warm the optional ready-cooked couscous and serve with it, pitta bread or ready-to-eat salad as wanted. If serving the patties cold later, cool and refrigerate them promptly, then take out for serving.

   Uses All six cooked patties · Ready-cooked couscous for optional serving, as desired · Pitta bread for optional serving, as desired · Ready-to-eat salad for optional serving, as desired