Whether fried or oven cooked, these falafel are delicious. Frying gives the falafel a lovely crunchy exterior, while oven cooking is a hands-free approach.
Falafels can be a time-consuming task, but we think homemade is so much better than store-bought. Plus, using a food processor can save you loads of time.
Whether fried (see below) or oven cooked (see GH TIP), these falafel are delicious. Frying gives the falafel a lovely crunchy exterior, while oven cooking allows you to get on with other things.
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Yields:
6 serving(s)
Prep Time:
1 min
Cook Time:
20 mins
Total Time:
21 mins
Cal/Serv:
248
Ingredients
For the falafel
1
onion, roughly chopped
3
garlic cloves, crushed
25g
parsley
25g
coriander
400g
tin chickpeas, drained
1tsp.
ground cumin
3Tbsp.
self-raising flour
1l
vegetable oil, to fry (see GH TIP for oven cooking)
For the red pepper dip
460g
jar roasted red peppers, drained
1Tbsp.
tomato purée
50g
walnuts, roughly chopped
1
garlic clove, crushed
1tsp.
ground cumin
2Tbsp.
olive oil
2tsp.
red wine vinegar
Directions
Step 1For the falafel, in a food processor, pulse the onion, garlic and herbs until finely chopped. Using kitchen paper or a clean tea towel, pat the chickpeas dry. Add to the processor with the cumin, flour and plenty of seasoning. Pulse until combined. Scrape into a bowl, cover and chill for 30min.
Step 2To fry, heat the oil in a large, high-sided, heavy-based pan over medium heat to 180°C. Meanwhile, divide the falafel mixture into 18 and roll into balls.
Step 3Working in batches, fry the falafel for 3-4min, or until deep golden and crisp. Lift out using a slotted spoon on to kitchen paper and leave to drain well. Fry remaining falafel, monitoring the oil temperature as you go.
Step 4Meanwhile, make the dip. Whizz all the ingredients and some seasoning in a high-speed blender until smooth. Transfer to a serving bowl.
Step 5To serve, arrange the falafel on a platter and serve with the red pepper dip.
GET AHEAD: Cook the falafel (either fry or oven cook) up to a day ahead. Cool, transfer to an airtight container and chill. Make, cover and chill dip up to a day ahead. To serve, allow dip to come to room temperature and reheat the falafel on a lined baking tray in an oven preheated to 200°C (180°C fan) mark 6 for 8-10, or until piping hot. Serve with the dip.
GH TIP: To oven cook the falafel, preheat oven to 200°C (180°C fan) mark 6 and line 2 baking trays with baking parchment. Shape the falafel mixture into 18 small patties and arrange on the lined trays. Brush the tops with 1tbsp oil. Cook for 20min, then carefully turn and brush with another 1tbsp oil. Cook for 20min more, until golden.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
