Super Quick Falafels | Jamie Oliver

flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds more flavor and nutrients.

tahini

🥗Healthier: yogurt

💰Cheaper: peanut butter

Peanut butter is more affordable and adds creaminess.

Open 2 tins of chickpeas and drain the water.

Add drained chickpeas to a food processor along with 1 tablespoon of plain flour, 1 tablespoon of harissa paste, 1 teaspoon of allspice, a generous pinch of salt, and a generous pinch of black pepper.

Add one bunch of coriander stalks to the food processor.

Zest the lemon and add just the yellow part to the mixture.

Pulse the mixture until it reaches a patty-like consistency.

Roll the mixture into about 16 small patties, roughly 2 inches in diameter, using wet hands to prevent sticking.

Heat olive oil in a pan over medium-low heat and add the patties, cooking for about 3 minutes on each side.

While the falafels cook, prepare a yogurt sauce by finely chopping the remaining coriander and grating half a garlic clove into yogurt.

Make a pickle by shredding red cabbage, adding a pinch of sea salt and a splash of red and white wine vinegar, and scrunching it together by hand.

Prepare a tahini sauce by mixing tahini with lemon juice and a pinch of salt, adding hot water to thin it if necessary.

Slice chillies and mix with vinegar and salt for a garnish.

Prepare a cucumber and mint salad by scratching the cucumbers with a fork, slicing them, and mixing with finely sliced mint, vinegar, and olive oil.

Toast the pita bread on a gas hob or in a toaster until warm and slightly crispy.

Assemble the falafel in the toasted pita with yogurt, cucumbers, pickles, and tahini sauce, adding mint leaves and chillies as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens