×

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Aileen Cox Blundell Falafel to a friend.


×

Aileen Cox Blundell Falafel

Aileen Cox Blundell - Falafel

Aileen Cox Blundell - Falafel

Print this Recipe Send to a friend Share

Ingredients

  • 2 shallots, finely chopped

  • 2 cloves garlic, crushed

  • 400g tinned chickpeas

  • small bunch parsley, finely chopped

  • 2 teaspoon ground coriander

  • 2 teaspoon ground cumin

  • 1 egg, beaten

  • 2 tablespoons flour

  • rapeseed oil, for frying

  • Course

    CourseMain Course Side Dish

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Heat a drizzle of rapeseed oil in a pan then add the shallots and fry gently. They will start to caramelise after about 6 minutes. Add the garlic and fry for a further 2–3 minutes until the garlic is fragrant, then remove from the heat and set aside.

In a large bowl, add the chickpeas and mash with a fork until smooth and creamy. Add the parsley, coriander and cumin. Next, fold the egg into the mixture with the flour. Finally, add the onion and garlic and give everything a good stir.

Divide the mixture into 12 little patties. Heat 3–4 tablespoons of rapeseed oil in a frying pan until really hot then drop the falafel in and fry on both sides until golden.

Serve with hummus (see page 173) and a baby salad of chopped soft lettuce leaves, quartered tomatoes and finely chopped spring onion.

Method

Heat a drizzle of rapeseed oil in a pan then add the shallots and fry gently. They will start to caramelise after about 6 minutes. Add the garlic and fry for a further 2–3 minutes until the garlic is fragrant, then remove from the heat and set aside.

In a large bowl, add the chickpeas and mash with a fork until smooth and creamy. Add the parsley, coriander and cumin. Next, fold the egg into the mixture with the flour. Finally, add the onion and garlic and give everything a good stir.

Divide the mixture into 12 little patties. Heat 3–4 tablespoons of rapeseed oil in a frying pan until really hot then drop the falafel in and fry on both sides until golden.

Serve with hummus (see page 173) and a baby salad of chopped soft lettuce leaves, quartered tomatoes and finely chopped spring onion.

Used in this Recipe

  • Epicure Chick Peas in Salted Water 400g

    Epicure Chick Peas in Salted Water 400g

    €1.30

  • Ardkeen Quality Food Store Organic Coriander Seeds 25g

    Ardkeen Quality Food Store Organic Coriander Seeds 25g

    €1.20

  • Doves Farm Organic Strong Wholemeal Bread Flour 1.5kg

    Doves Farm Organic Strong Wholemeal Bread Flour 1.5kg

    €2.60

  • Ardkeen Quality Food Store Chick Peas 500g

    Ardkeen Quality Food Store Chick Peas 500g

    €2.61

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €6.55

  • D’aucy Chick Peas 400g

    D’aucy Chick Peas 400g

    €0.85

  • Meridian Grapeseed Oil 500ml

    Meridian Grapeseed Oil 500ml

    €5.90

  • Epicure Organic Chick Peas in Water With No Added Salt 400g

    Epicure Organic Chick Peas in Water With No Added Salt 400g

    €1.25

Related Recipes

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee