Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 800g canned chickpeas

  3. 1 tbs tahini paste*

  4. 1 cup flat-leaf parsley leaves

  5. 2 garlic cloves

  6. 1 tsp ground cumin

  7. 1 egg

  8. Vegetable oil for deep-frying

  9. Hummus, to serve

  10. Cucumber & herb salad

  11. 2 Lebanese cucumbers, halved, sliced

  12. 1/2 cup whole mint leaves

  13. 1/2 small red onion, thinly sliced

  14. 1 long red chilli, seeds removed, thinly sliced

  15. 1 tbs red wine vinegar

  16. 1 tbs olive oil

Instructions Jump to Ingredients ↑

  1. Drain chickpeas, reserving 2 tablespoons of the liquid. Place chickpeas, reserved liquid, tahini, parsley, garlic, cumin and egg in a food processor and process until smooth. Season well with salt and pepper.

  2. Form mixture into 8 flat patties. Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Deep-fry falafel in two batches, for 2-3 minutes until browned. Drain on paper towel.

  3. Place all salad ingredients in a bowl and toss to combine. Serve falafel with the salad and hummus.


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