TurkishMain course
Falafel
These chickpea patties are quick to pull together for a weeknight meal. You'll start by sautéing onion and garlic, then mashing them with chickpeas and spices to form the base. Once shaped, the falafel fry up in minutes until they're golden brown and firm. Serve them warm or at room temperature alongside couscous, in pita bread, or with a fresh salad.
23 minServes 4
Method
3 steps · 23 min total
- 01
Sauté Aromatics
Heat 1 tablespoon of sunflower oil in a large pan. Add the chopped onion and crushed garlic, then fry them over a low heat for about 5 minutes, until they've softened and turned translucent. Tip the softened aromatics into a large mixing bowl with the chickpeas, ground cumin, and ground coriander. - 02
Mash and Mix
Mash the mixture together with a fork or potato masher until the chickpeas are completely broken down. Stir in the fresh parsley (or dried herbs, if using) and season to taste. Add the beaten egg, then use your hands to squish everything together until it forms a cohesive mixture.
