Summary: Oh how I love falafels! There is this kebab truck near me that has the most perfect traditional handmade falafels, served in a wrap. They are honestly amazing! If you look at traditional recipes, you really need to start with dried chickpeas or the mix won’t hold up to the deep frying. This is by no means a traditional recipe at all but is 100% delicious and really quick to prepare. Tinned chickpeas, shelled edamame and a cookie scoop make this practically effortless! Finding frozen & shelled edamame can be tough around here but shelling goes quickly. I just throw about 200g of edamame in their shells into a microwave container with a 1/4 cup water and cook on high for 3-4 mins. Drain and wait for them to cool and then shell.
Then everything is in the food processor and I just use a cookie scoop from there. I used my medium cookie scoop, which you can see alongside an ice cream scoop and a small cookie scoop in this video. You want a scoop holds about 1 1/2 – 2 tablespoons. I use my cookie scoops all the time, they are so handy for anything that needs to be ‘rolled into a ball’. You can buy them in specialist cooking stores or find cheap sets on eBay or Amazon. These falafels are going to get made a lot! We ate ours so quickly because they tasted so, so good. Not a crumb left on the plate! Plus really, really quick and easy and they could work with so many other dishes. We had ours with zucchini rice salad, a green salad and healthy helping of hummus. I could see these as an accompaniment to many sides but also in a more traditional wrap. Either way, this is food love for me!
Ingredients
- 1 (400g) can chickpeas, rinsed & drained
- 1 red onion, quartered
- 1/2 cup edamame, shelled
- 3 garlic cloves
- 2 tblsp tahini
- 2 tablespoon chickpea (besan) flour
- 1 tsp paprika
- 1 1/2 tsp cumin
- 1/2 teaspoon cayenne pepper
- 1/2 tsp ground coriander
- 1/4 tsp salt
Instructions
- Add everything to the bowl of a food processor and pulse until the ingredients come together. Enough that you don’t have chunks of onion but it’s good to have some chunky texture and not just a paste. Also, chickpea flour tastes foul and bitter uncooked (but is great cooked) so taste at your peril!
- Line a baking tray and have it on hand. Either use damp hands to roll into balls or a use a cookie scoop. The scoop is super quick and easy! Set each one on the lined tray. If you are cooking them later, put the tray in the fridge until needed.
- I think pan frying is best because you get a nice crust and don’t dry them out but you can also oven cook. To pan fry, heat a little olive oil in a pan over medium low. Fry the falafels in batches, squishing them down a little to form flat sides. Fry for about 5 mins each side, until brown and crispy and cooked though.
- If you choose to bake them, put your baking tray in an oven preheated oven at 190C and bake for 35-40 mins minutes, until golden brown on the outside.
- Serve hot or cold. Makes approx 14 falafels
Main Meals
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Nibbles & Bits
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Vegetarian
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