Falafel are easy to make and you can freeze them too. Just pop them in oil when you’re ready to eat.
Soak raw broad beans and chickpeas over night
Drain broad beans and chickpeas and put in food processor and pulse till course texture
Then add remainder of ingredients and blitz till combined. Texture should be fluffy and crumbly
Season with a little salt and pepper as desired
With wet hands, get a handful of mixture and shape into desired size balls and sit on a lined tray
Remembering the larger the ball the longer the cooking time
If mixture is too dry and won’t stick, add a tbsp of water. If mixture is too wet and sloppy, add a tbsp of chickpea flour
To cook, in a shallow pan deep enough to cover the falafels, heat some oil.
Tip - to see if oil is ready, put a wooded chopstick or spoon in hot oil and if it starts bubbling, its ready ;)
Put falafels in hot oil and cook till golden brown. Be sure to rotate them to insure cooked evenly
Remove cooked falafels from oil and let it rest on paper towel to absorb any excess oil
Serve as is or with some hommus
Falafels can be baked in the oven at 200C for 10 - 15 min for a healthier option
For easy storage, let falafels set in freezer before transferring them to a freezer bag or container.
Best to let falafels thaw completely before cooking to insure even cooking. Otherwise your falafes may end up burnt on the outside and icy cold on the inside.
Falafels can be easily defrosted in the microwave
*Nutrition information is approximate and is meant as a guide only*