Falafels

The best Falafels I have ever eaten in my whole life were from the Kebab Shop in the Fremantle Markets.

I haven’t been there in a long time now so I don’t know if they have the same recipe – but they were just the taste of summer! Best of all, they are versatile! You can just dip them in hummus and eat them on their own. They are great in a kebab or as a side dish!

These are truly delicious and everyone will love these so you can also serve Falafels to your visitors when they suddenly crave for a flavourful snack that they will enjoy with their afternoon tea!

Falafels

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: SnacksCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

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Ingredients

• 425 gram Chick Peas-drained

• 0.5 Garlic-crushed

• 2 tbsp Parsley (fresh)

• 2 tbsp Coriander

• 1 tbsp Mint

• 1 tsp Cumin

• 2 tbsp Breadcrumbs

• 1 tsp Salt

Directions

• Place the chickpeas in a food processor and process until smooth.
• Add the other ingredients and mix until a thick paste is formed.
• Using damp hands, form small balls.
• Heat the canola oil and shallow-fry the falafels for 7 – 8 minutes turning only once.
• Drain on kitchen paper and serve.

Notes

• Falafel is suitable to freeze in a zip lock bag for up to three months. Defrost in the fridge and reheat in the oven for 15 minutes.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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