Spicy falafels make a nice meat free addition to a summery salad, are great stuffed into pitta breads with shredded carrots and cabbage and drizzled in a yogurt dressing or just as a snack served with a spicy chilli jam dip or BBQ sauce.
The spicy falafels are super easy to make and cook. I must admit they’re easier to make if you have a food processor.
Pulse the onion and garlic a few times in the food processor then gently fry in some hot olive oil until softened. Meanwhile pulse the chickpeas a few times so they’re roughly mashed. Tip them into a bowl and add the fried onions and garlic, the smoked paprika, cumin, beaten egg, gram flour and season with salt and pepper.
Mix everything together gently then make patties using your hands and fry in olive oil for 3-4 minutes on each side, soak the oil off them by placing them onto kitchen paper after frying.
Quick and easy vegetarian snack
- 2 tins of chickpeas
- 3 garlic cloves - finely chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 large egg - beaten
- 2 heaped tbs of gram flour (you can use plain wheat flour if you have no gram)
- salt and pepper
- oil to fry
- Add a splash of oil to a frying pan and gently fry the onion and garlic until softened.
- Place the chickpeas into the blender and pulse a few times or you can put them in a large mixing bowl and mash roughly with a potato masher.
- Add the onion, garlic, spices, gram flour and beaten egg - mix gently to combine.
- Form the mixture into small patties using your hands. Then fry in olive oil for 3-4 minutes each side until golden brown.
Make spicy falafel your way:
- don’t like spice? then skip it, just add the smoked paprika for a smoky flavour.
- want more spice? add a finely chopped chilli or pinch of red pepper flakes.
- want more veggies? add a cooked mashed sweet potato into the mix.
- fancy some cheesy falafel then grate in some halloumi
- turn them into falafel burgers and make the patties bigger and burger shaped – serve on a toasted sesame bun with fresh salad, ketchup and onion rings
- serve with salad, in a pitta, wrapped in a toasted flatbread, as part of a mezze or just as a snack with any kind of dip you like.