Freezable herby falafel

Make these delicious falafels using dried chickpeas, as opposed to canned, for the very best falafels. Stuff into pittas or flatbread, or pop into a lunchbox

Prep:40 mins
Cook:20 mins
plus at least 12 hrs soaking and 45 mins chilling

Serves 4
More effort

Nutrition per serving

kcal 333
fat 15g
saturates 2g
carbs 30g
sugars 0g
fibre 11g
protein 15g
salt 2.1g

Ingredients

250g dried chickpeas
2 tsp coriander seeds, crushed
3 tsp ground cumin
½ tsp chilli flakes (optional)
pinch of allspice
2 large garlic cloves, crushed
small bunch of parsley, leaves picked and roughly chopped
small bunch of coriander, leaves picked and roughly chopped
¾ tsp baking powder
30g sesame seeds (optional)
sunflower oil, for frying
warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve

Tip

HOW TO FREEZE

You can freeze the falafel pre- or post-frying. Either way, you’ll need to arrange them on a baking tray in a single layer, freeze until solid, then pack into food bags and label.

HOW TO DEFROST

Leave the falafel out at room temperature for 2 hrs.

HOW TO REHEAT

If the falafel were frozen pre-frying, follow the recipe from step 4. If they were frozen post-frying, then bake at 200C/180C/gas 4 for 15 mins until piping hot.

Method

Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hrs.
The next day, drain the chickpeas and pat dry with kitchen paper. Tip into a food processor and pulse until they begin to break down. Toast all of the spices in a small dry pan for 1-2 mins. Tip these into the food processor with the garlic, herbs and 1½ tsp sea salt. Blitz until smooth and pliable (check this by squeezing a clump in your hand; when ready, it should stay together). Tip the mix into a bowl, stir in the baking powder, cover and chill for 30 mins.
Form into 12 small discs, then coat each lightly in the sesame seeds, if using. Chill for 15 mins more. The falafel can now be frozen for up to three months (see below).
Heat a 1cm depth of oil in a large non-stick frying pan over a medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see below). Heat the oven to 220C/200C fan/gas 8. Put the falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 mins until crisp. Serve in the flatbreads with the fillings of your choice.

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