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Quick falafel

Quick falafel - these can be on the table in 20 minutes! And they're much softer and moister than most falafel.

I always seem to have the same issue with falafel – they can be soooo dryyyy. Usually I need a glass of water to get them down, and it really puts me off ever ordering them. So I thought it was time to make my own, and to make them how I like them – soft and moist (sorry) in the middle, and perfectly crispy on the edge. Because these quick falafel are much less dry inside, they’re not quite as resilient as normal falafel – you do need to handle them a little carefully, but the worst that will happen is they’ll lose their shape. They’ll still taste amazing! So don’t be scared.

Quick falafel - these can be on the table in 20 minutes! And they're much softer and moister than most falafel.

I deliberately made it so that this recipe requires absolutely no pre-cooking whatsoever (which immediately turns me on to a recipe, so I’m hoping it will for you as well…). You just need to blitz up some onion and garlic in a food processor, add your tinned (i.e. already cooked) chickpeas and some spices, and mix it all up again.

Falafel is often deep fried, but in an effort to remain somewhat healthy, I fried mine in just a couple of tablespoons of oil. If you dip your falafel in flour first, they still get nice and crispy on the outside, so I don’t feel you lose out on much!

Quick falafel - these can be on the table in 20 minutes! And they're much softer and moister than most falafel.

You can serve these quick falafel however you like – I chose to stuff them into a pitta bread with some lettuce and salsa. It’s also pretty common to serve falafel with tzatziki or hummus, so take your pick – though personally I’ve always found hummus a very bizarre addition, since you’re literally smearing chickpeas onto chickpeas.

I enjoyed these quick falafel both hot and cold, so they’re great for popping in a lunchbox too (just leave your salsa off until just before eating!).

Quick falafel - these can be on the table in 20 minutes! And they're much softer and moister than most falafel.

Print Recipe
5 from 2 votes

Quick falafel

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Light lunch
Servings: 2
Calories:
Author: Becca Heyes

Ingredients

  • 1 small onion cut into a few chunks
  • 1 clove garlic
  • 400 g tin chickpeas 240g when drained, drained
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 - 1/2 tsp chilli powder
  • 4 tbsp fresh coriander chopped
  • Salt
  • Black pepper
  • 1 tbsp plain flour
  • 2 tbsp oil
  • To serve: pitta bread optional, lettuce, salsa, tzatziki

Instructions

  • Place the onion and garlic in a food processor, and blitz for a few seconds until a paste is formed. Add the drained chickpeas and spices, and blitz again until fairly smooth.
  • Add the chopped coriander, and mix by hand until well combined (or blitz again in the food processor if you prefer - I just wanted the coriander to remain visible). Season well.
  • With clean hands, shape the mixture into a few small balls (I made 6), and press them down gently into patty-shapes. Spoon the flour onto a small plate, and gently coat each patty in the flour (don’t worry if you don’t manage to coat the sides - just the two flat sides will do).
  • Heat the oil in a frying pan, and add the patties. Cook on a medium heat for around 4 minutes each side, until golden brown and crispy.
  • If desired, serve in a pitta bread with lettuce and a cooling sauce (e.g. salsa or tzatziki).

Quick falafel - these can be on the table in 20 minutes! And they're much softer and moister than most falafel.

Like chickpeas? Try my pizza roasted chickpeas!

Pizza roasted chickpeas

Blackberry and goat's cheese tart
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Recipe Rating




Janet Purwanto

Friday 12th of July 2019

This was my first attempt at making falafel and it worked really well. Nice texture, and simple yet delicious! Will definitely be making again soon as I have a few bags of chickpeas in the freezer.

Gabi Rupp @ Leanjumpstart

Friday 27th of July 2018

These Falafels are calling my name Becca:) I love their simplicity and also the fact that you need just 2 tablespoons of olive oil and still they turn out moist. Can't wait to try them soon.

Beth

Tuesday 2nd of February 2016

I tried this and they were so runny. Blending onions and garlic did not make a paste at all. I'm sure it was something I'm missing or doing wrong, but I had to throw it away. Can you not use a low speed on a Vitamix when blending maybe?

Becca @ Amuse Your Bouche

Tuesday 2nd of February 2016

Hi Beth, I'm sorry this recipe didn't work for you! :( I think it might be that you used a blender instead of a food processor - you don't want the onions to become overly processed, just roughly blitzed into a paste. If you don't have a food processor, maybe just try chopping them finely by hand :)

Dawn

Monday 16th of November 2015

I am going to try this tonight. Looks and sounds really good. Going to make it like a hamburger with cucumber sauce. Should be good. Fingers crossed.

Becca @ Amuse Your Bouche

Tuesday 17th of November 2015

Hope you like it Dawn, let me know how you got on :)

jess

Wednesday 11th of February 2015

Just made these for lunch-- PERFECT. :-) Thanks much!

Becca @ Amuse Your Bouche

Wednesday 11th of February 2015

Glad you enjoyed them, thanks Jess! :)

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