Denise says:

  • Packed with protein from chickpeas and ground almonds, these falafels are crispy, flavourful, and filled with delicious herbs. Served with a yoghurt-tahini dip, they make a nutritious snack, meal, or addition to a high-protein platter.
  • Chef Tip:  Fry one falafel first to check the flavour and that the mixture does not fall apart.
  • If it does not hold together, add more flour!
  • Preparation Time: 20 minutes plus 30 minutes chilling time
  •  Cooking Time: 15-20 minutes
  • Makes: 50 small falafel

Ingredients:

  • 570g chickpeas – cooked or tinned, drained and rinsed
  • 30g fresh parsley
  • 30g fresh coriander
  • 1 medium onion – finely chopped
  • 2 garlic cloves
  • 200g ground almonds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking powder
  • Pinch smoked paprika
  • 200g plain flour – to bind
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Oil – for frying
  • Yoghurt-tahini Dip
  • 150g plain Greek Yoghurt
  • 2 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • 1 small garlic clove - finely chopped
  • Pinch salt
  • 1-2 tablespoons water – (to thin the dip if needed)
  • Garnish: chopped fresh parsley
 

Method

  1. In a food processor, pulse chickpeas, parsley, coriander, onion, and garlic until roughly combined (not a paste — you want some texture).
  2. Transfer to a bowl, stir in ground almonds, cumin, coriander, baking powder, smoked paprika, flour, salt and pepper.
  3. Mix until a sticky but mouldable mixture forms.
  4. Chill for 20–30 minutes to help it hold together.
  5. Shape mixture into small patties or balls (30g each).
  6. Heat olive oil in a frying pan over medium heat. Fry falafel 3–4 minutes per side, until golden brown and crispy.  Transfer to a rack to cool.
Tagged in: canape, Chickpeas, cumin, fresh coriander, fresh parsley, Garlic, Greek Yoghurt, Ground Almonds, Israeli, oil, Picnic, Plain Flour, smoked paprika, snack, tahini paste