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
25 g parsley
25 g coriander
400 g tin chickpeas, drained
1 tsp. ground cumin
3 Tbsp. self-raising flour
1 l vegetable oil, to fry (see GH TIP for oven cooking)
For the red pepper dip
460 g jar roasted red peppers, drained
1 Tbsp. tomato purée
50 g walnuts, roughly chopped
1 garlic clove, crushed
1 tsp. ground cumin
2 Tbsp. olive oil
2 tsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
