Falafel
5-6
25 minutes
Super tasty and naturally high in plant‑based protein, these easy vegan falafel are a go‑to favourite for quick lunches, mezze platters and healthy weeknight meals. Whether you enjoy falafel on their own, tucked into warm pittas or added to vibrant salads and bowls, the options are endless.
Using Mellow Yellow rapeseed oil gives each falafel a gorgeous golden crisp while keeping the inside soft and flavourful, making this recipe perfect for anyone searching for crispy homemade falafel or simple vegan cooking that delivers big flavour with minimal fuss.
Method
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1
Preheat your oven to 180°C/gas mark 4.
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2
Add all the falafel ingredients to the food processor and blitz well. Make the falafel into balls (around 4 cm in diameter).
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3
Carefully heat the Mellow Yellow in the small saucepan. When the oil is hot enough the falafel will sizzle immediately on contact, use one for a tester and scoop out immediately if the oil isn’t quite ready.
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4
When the oil is hot enough fry 3 or 4 at a time, they should have a little space around each one to ensure that they brown evenly, turn them over once during cooking. When evenly browned, remove the falafel from the oil with a slotted spoon and then add the next batch.
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5
Our favourite serving suggestion for falafel is to break them up in a tortilla wrap with roasted butternut squash, goats cheese (not for vegans), mayonnaise and rocket leaves.
Ingredients
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4 x 400g tins of chickpeas drained and rinsed
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1 small onion, chopped
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3 tbsp fresh parsley, chopped
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4 garlic cloves, peeled and roughly chopped
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1 ½ tbsp plain flour
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1 ¾ tsp salt
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2 tsp ground cumin
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1 tsp ground coriander seeds
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¼ tsp black pepper
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¼ tsp cayenne pepper
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Pinch of ground cardamom
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Mellow Yellow Rapeseed Oil for frying, 2cm deep in a small diameter saucepan.
