Super Quick Falafels
About this recipe
These Super Quick Falafels are a delicious and easy way to enjoy homemade falafel, packed with flavor and texture. Jamie Oliver shows us how to whip them up in just 20 minutes, along with a variety of sauces and garnishes to elevate your meal.
The recipe features simple ingredients like chickpeas, harissa paste, and fresh herbs, making it not only quick but also nutritious and affordable. Perfect for stuffing into warm pitta bread, these falafels are a versatile dish that can be customized to your taste.
Ingredient notes
- Use 2 tins of chickpeas, drained.
- 1 tablespoon of plain flour helps bind the mixture.
- 1 tablespoon of harissa paste adds a spicy kick.
- A bunch of coriander is used, including the stalks for added flavor.
- Zest from 1 lemon brightens the falafel mixture.
Tips from Jamie Oliver’s video
- Pulse the chickpea mixture in a food processor until it reaches a patty-like consistency for the best texture.
- Wet your hands when rolling the patties to prevent sticking and ensure they hold together better.
- Fry the patties on medium-low heat for about 3 minutes on each side to achieve a golden and crispy exterior.
Good to know
- How many falafels does this recipe make?
- This recipe yields about 16 small patties, enough to fill 4 generous pitta breads.
- What can I use instead of harissa paste?
- The recipe specifically calls for harissa paste, but you could experiment with other spicy pastes or seasonings if desired.
- How long do I cook the falafels?
- Fry the falafels for about 3 minutes on each side until they are golden and crisp.
- What kind of oil should I use for frying?
- The recipe suggests using a lug of olive oil for frying the falafels.
No life story here — the video and the recipe are the whole point. All credit to Jamie Oliver: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Open the tins of chickpeas and drain the water.
- 2
Add the drained chickpeas to a food processor.
- 3
Add 1 tablespoon of plain flour, 1 tablespoon of harissa paste, 1 teaspoon of allspice, and a generous pinch of salt and pepper to the food processor.
- 4
Add the washed stalks of 1 bunch of coriander to the mixture.
- 5
Zest the lemon and add the zest to the mixture.
- 6
Pulse the mixture until it reaches a patty-like consistency.
- 7
Roll the mixture into about 16 small patties, roughly 2 inches in diameter.
- 8
Heat a medium pan and add a lug of olive oil.
- 9
Fry the patties for about 3 minutes on each side until golden and crisp.
- 10
While the falafels are cooking, prepare the yogurt sauce by finely chopping the remaining coriander and grating half a garlic clove into the yogurt.
- 11
Mix the chopped coriander and garlic into the yogurt and season to taste.
- 12
Prepare a quick pickle by shredding red cabbage and mixing it with a pinch of sea salt and a splash of vinegar.
- 13
Make a tahini sauce by mixing tahini with lemon juice, a pinch of salt, and hot water to thin it down if necessary.
- 14
Slice the cucumber and mix it with finely sliced mint leaves, a splash of vinegar, and a splash of olive oil to dress the salad.
- 15
Toast the pittas on a gas hob or in a toaster until warm and fluffy.
- 16
Assemble the falafel in the toasted pittas with yogurt, cucumber, pickles, and any additional garnishes like chili and mint.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred as a sensible amount for frying.
- The quantity of yogurt is inferred as a sensible amount for serving.
- The quantity of red cabbage is inferred as a sensible amount for pickling.
- The quantity of tahini is inferred as a sensible amount for sauce.
- The quantity of vinegar for the chili garnish is inferred as a sensible amount.
Credit where it’s due: this recipe was transcribed from Jamie Oliver’s original video on YouTube. Follow them there — it’s their dish.
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