Add the ingredients to your food processor: first the roughly chopped onion, whizz it up then remove. Add chickpeas, parsley and seasoning, grind it roughly, then add onions and crushed garlic cloves to the mixture, mix, add half the flour with baking powder, mix and then add the remaining flour as needed. Refrigerate for about an hour.
To make patties, use an ice-cream spoon or a regular spoon to scoop out the mixture and then form small balls or patties with your hands. If your mixture feels too wet and sticks to your hand, add some more flour. If you are pan frying your falafel, consider shaping it into patties, if your are deep frying either shape will work.
Add a few tablespoons of oil to your pan and heat up to a medium heat. The falafel will absorb the oil well, so add the amount you are comfortable with. When the pan has heated up, place your falafel patties into the pan and pan-fry them for a few minutes, until they turn golden-brown, then gently flip the patties over to the other side and brown them for another couple of minutes.
Remove the cooked falafel from pan and place on a paper towel-lined dish or cooling rack to cool.
Repeat with the remaining falafel mixture.
Serve the falafel patties in a pita bread with salad and a popular tahini sauce combination. Just combine 300 ml plain yogurt, 60 ml tahini (also known as sesame paste) and some freshly squeezed lemon juice.
View the recipe instructions at Vibrant Plates
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