Name: Freezable Herby Falafel Recipe
Prep time: PT-490153H31M34S
Cook time: 30 min
Total time: PT-490153H31M34S
Cuisine: Middle Eastern
Ingredients: 250g dried chickpeas; 2 tsp coriander seeds, crushed; 3 tsp ground cumin; ½ tsp chilli flakes (optional); pinch of allspice; 2 large garlic cloves, crushed; small bunch of parsley, leaves picked and roughly chopped; small bunch of coriander, leaves picked and roughly chopped; ¾ tsp baking powder; 30g sesame seeds (optional); sunflower oil, for frying; warmed flatbreads; hummus; pickles; sliced radishes; mint; coriander; tahini; za’atar or chilli flakes and chilli sauce (optional)

Introduction

This freezable herby falafel recipe is perfect for a flavorful, protein-packed meal that you can prepare ahead of time. Crispy on the outside and tender inside, these falafels are bursting with aromatic herbs and spices. Serve them in warm flatbreads with your favorite toppings for a satisfying meal.

A white speckled plate holds a flat piece of slightly browned flatbread as the base layer. Spread thinly on the flatbread is a creamy beige hummus with a few streaks of red chili oil for color. On top are five falafel balls covered in sesame seeds, one cut open to show the bright green interior. Around the falafel are scattered fresh arugula leaves with some green dill, pale green small chili peppers, and thin slices of white and pink radishes, giving a fresh and colorful contrast. The plate sits on a deep red cloth atop a wooden table, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g dried chickpeas

2 tsp coriander seeds, crushed

3 tsp ground cumin

½ tsp chilli flakes (optional)

Pinch of allspice

2 large garlic cloves, crushed

Small bunch of parsley, leaves picked and roughly chopped

Small bunch of coriander, leaves picked and roughly chopped

¾ tsp baking powder

30g sesame seeds (optional)

Sunflower oil, for frying

Warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve

Instructions

Step 1: Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hours.

Step 2: Drain the chickpeas and pat dry with kitchen paper. Place them in a food processor and pulse until they begin to break down.

Step 3: Toast the coriander seeds, ground cumin, chilli flakes (if using), and allspice in a small dry pan for 1-2 minutes until fragrant.

Step 4: Add the toasted spices, crushed garlic, parsley, coriander, and 1½ tsp sea salt to the food processor. Blitz until the mixture is smooth and pliable. Test by squeezing a clump in your hand; it should hold together.

Step 5: Transfer the mixture to a bowl, stir in the baking powder, cover, and chill for 30 minutes.

Step 6: Form the mixture into 12 small discs. Coat each lightly in sesame seeds, if using. Chill for another 15 minutes. At this point, falafel can be frozen for up to three months (see tips).

Step 7: Heat sunflower oil to 1 cm depth in a large non-stick frying pan over medium heat until small bubbles form on the surface.

Step 8: Fry the falafel in batches for about 6 minutes, turning halfway through, until deeply golden. Use a spatula or slotted spoon to turn them carefully.

Step 9: Transfer falafel to a plate lined with kitchen paper to drain. Once cooled, they can also be frozen for up to three months.

Step 10: Preheat the oven to 220°C/200°C fan/gas 8. Place the falafel on a lightly oiled baking sheet and brush the tops with oil. Bake for 15-20 minutes until crisp.

Step 11: Serve the falafel in warmed flatbreads with hummus, pickles, sliced radishes, fresh herbs, tahini, and your choice of seasonings or sauces.

Tips & Variations

You can freeze the falafel discs either before or after frying. Freeze them on a baking tray in a single layer until solid, then transfer to labeled food bags.

To defrost, leave falafel out at room temperature for about 2 hours before cooking or reheating.

If frozen pre-frying, cook them fresh by frying and baking as directed. If frozen post-frying, reheat in the oven at 200°C/180°C fan/gas 4 for 15 minutes until piping hot.

For extra flavor, try adding a squeeze of lemon juice to the mixture before forming the discs.

Swap sunflower oil for olive oil if preferred, but sunflower oil handles frying heat better.

FAQs

Can I use canned chickpeas instead of dried?

Canned chickpeas are too soft and wet for this recipe. Soaking dried chickpeas overnight ensures a better texture and binding for the falafel.

How do I know when the falafel mixture is ready for shaping?

The mixture should be smooth but still slightly coarse and pliable. When you squeeze a small clump in your hand, it should hold together without falling apart.