Crispy chickpea balls that are a healthy fast food option. Delicious with a salad, in a wrap or served with creamy hummus
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 3 servings
- 1 can chickpeas in water drained, reserving liquid
- 1 clove garlic
- 2 Spring onions
- 50 g oats
- 1 tbsp lemon juice
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp dried coriander
- 0.5 tsp turmeric
- salt to taste
- 1 tbsp vegetable oil for frying
Drain the chickpeas, reserving the liquid.
Add the drained chickpeas together with the garlic, Spring onions, lemon juice and all the spices to a blender and pulse to get a coarse mixture.
Now stir in the oats and season the mixture with salt.
Form walnut sized balls and flatten these slightly to make patties.
Set the patties aside on a plate whilst heating up the oil in a pan to a medium heat.
When the oil is hot, fry the falafel on each side for a few minutes until golden. This will take about 8-10 minutes in total and allows the falafel to get a nice crisp texture.
If you don't have a blender, simply mash the chickpeas with a potato masher and crush the garlic/thinly slice the Spring onions before adding. Complete the recipe as described above.
Optional: add a handful of fresh coriander or parsley to the mixture.
Serve with a salad, in a wrap and/or with hummus.
These falafel freeze well. Allow to cool after cooking, then place in freezer-proof container or bag. Allow to defrost for a couple of hours before enjoying these.
The reserved liquid from the chickpeas (called aquafaba) can be used to make amazing desserts and creamy dressings.