One of my favorite vegetarian dishes are falafels. It origins from the Middle East and the main ingredient is chickpeas. It is becoming more and more popular and loads of restaurants have it on the menu: from kebab places or snackbars offering falafels as a veggie option, to Lebanese or Turkish restaurants offering their traditional version of the dish.
I feel like I say this a lot, but again falafels are really quick and easy to make yourself! So if you have ever tried it in a restaurant and liked it, or if you want to try something new, here is an easy recipe for you!
Originally falafels are made of dried chickpeas. I always use chickpeas canned in water, because it is quicker. The texture of the falafel will probably be better if you use dried chickpeas, but you have to soak and cook them quite long, which is why I use canned chickpeas.
I like to add spices to my falafels so it has more flavor. A falafel can be quite dry, so I like to dress it up a bit. Harissa spices and paprika go perfectly with the falafels and gives it a bit more flavor- but you can season it any way you like.
As garnish, I serve my falafels in a wrap with hummus, roasted paprikas and fresh spinach. Roll it up and enjoy!
Ingredients – Makes 8 Falafel patties
- 1 onion
- 1 glove of garlic
- 3 branches parsley
- 1,5 teaspoon cumin
- 1,5 teaspoon coriander
- 2 teaspoons flour
- 1 teaspoon harissa spices
- 1 teaspoon paprika power
Optional to serve: hummus, paprikas, salad or spinach and wraps
Also needed: food processor
- Drain the chickpeas and pat them try. Peel and slice the onion and garlic.
- Add all the ingredients to the food processor and blend until it is a good mixture.
- Form 8 patties, heat some olive oil into the pan and cook the patties until golden brown.
- Serve the falafels in wraps with hummus, paprikas and salad or fresh spinach.