Freezable Herby Falafel Recipes

FREEZABLE HERBY FALAFEL

Freezable herby falafel image

Make these delicious falafels using dried chickpeas, as opposed to canned, for the very best falafels. Stuff into pittas or flatbread, or pop into a lunchbox

Provided by Esther Clark

Time 1h

Number Of Ingredients 12

Ingredients

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
warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za'atar or chilli flakes and chilli sauce, to serve

Steps:

Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hrs.
The next day, drain the chickpeas and pat dry with kitchen paper. Tip into a food processor and pulse until they begin to break down. Toast all of the spices in a small dry pan for 1-2 mins. Tip these into the food processor with the garlic, herbs and 1½ tsp sea salt. Blitz until smooth and pliable (check this by squeezing a clump in your hand; when ready, it should stay together). Tip the mix into a bowl, stir in the baking powder, cover and chill for 30 mins.
Form into 12 small discs, then coat each lightly in the sesame seeds, if using. Chill for 15 mins more. The falafel can now be frozen for up to three months (see below).
Heat a 1cm depth of oil in a large non-stick frying pan over a medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see below). Heat the oven to 220C/200C fan/gas 8. Put the falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 mins until crisp. Serve in the flatbreads with the fillings of your choice.

Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 2.1 milligram of sodium

FRESH HERB FALAFEL

Fresh Herb Falafel image

A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.

Provided by Sarit Packer

Categories Low Fat Kid-Friendly Chickpea Healthy Low Cholesterol Vegan Cilantro Parsley Bon Appétit Wheat/Gluten-Free Small Plates

Yield 8 Servings

Number Of Ingredients 15

Ingredients

8 ounces dried chickpeas, soaked overnight, drained
1/2 onion, coarsely chopped
1 jalapeño, coarsely chopped
1 garlic clove, crushed
3/4 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
3 tablespoons chickpea flour
2 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
Vegetable oil (for frying; about 8 cups)
Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving)
Special equipment:
A deep-fry thermometer

Steps:

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong-size balls.
Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

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