This Middle Eastern-inspired dish is so delicious served as part of a mezze selection or even with flatbreads as a falafel wrap. They are super simple to make and have been a real hit every time we’ve made them for friends, family and customers. Best served straight out of the pan or air fryer. The falafel mixture also freezes well and stores for up to a month if you want to make them ahead of time for a quick and easy meal.
Delish Sisters
Makes 10 to 12 falafels
1 tin (400 g) chickpeas or 250 g dried chickpeas, soaked overnight
20 g fresh parsley
20 g fresh basil (or coriander is delicious here, too)
40 g red onion
50 g fresh spinach
1 clove garlic
45 ml (3 Tbsp) chickpea flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) cumin seeds
5 ml (1 tsp) ground coriander
Salt and black pepper
Dukkah, crushed nuts or sesame seeds for coating
Oil for deep-frying
- Place all of the above ingredients, except the dukkah or nuts or seeds and oil, into a food processor, and blend until combined. The consistency that you’re looking for here is a dough-like consistency, not completely smooth, but not too chunky. Just in between.
- Break off a tablespoon of mixture at a time, roll into a ball and coat it with dukkah or crushed nuts or seeds of your choice.
- Deep-fry until the outer coating is golden and crispy.
- We’ve served ours with a lemon and tahini cottage cheese, red pepper drizzle, fresh chopped herbs and sumac. You can do the same or serve with yoghurt, hummus, tomato salsa, pesto or a dip of your choice. Enjoy!