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Jamie oliver falafel
Sheila Browder

Arby's Smokehouse Brisket Recipe

Before we dive into the details of Jamie Oliver's falafel recipe, let's discuss how to elevate your dining experience by choosing the right pairings. Falafel is versatile and pairs wonderfully with a variety of sides and condiments.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Course: Appetizer
Cuisine: Middle Eastern
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 fresh lemon
  • 1 bunch of fresh cilantro 30g
  • 1 tablespoon tahini for creaminess and depth
  • 2 x 400g cans of chickpeas
  • 4 whole pitta breads
  • 2 sprigs of fresh mint
  • 1 heaping tablespoon of harissa paste
  • 1 heaping teaspoon of allspice
  • 1 heaping tablespoon of plain flour
  • 1/2 teaspoon ground cumin for extra warmth
  • Olive oil for cooking and drizzling

Equipment

  • Pan

Method
 

  1. Start by draining and rinsing the chickpeas. They are crucial for a rich texture in the falafel. Gather your fresh herbs and chop the cilantro and mint finely.
  2. In a mixing bowl, combine the chickpeas, tahini, chopped herbs, harissa, allspice, cumin, and flour. Squeeze in the juice of one fresh lemon. This adds zestiness that enhances every flavor.
  3. You can blend the mixture slightly if you want a smoother texture, but I prefer a coarser consistency for a bit of bite. You can use a food processor for this step – just pulse it until combined.
  4. Using your hands, form small balls or patties from the mixture. Aim for a size that fits well in pita bread or can hold together as appetizers. The ideal size is about the diameter of a golf ball.
  5. Heat olive oil in a pan over medium heat. Carefully place the falafel in the oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown.
  6. Once cooked, remove from pan and let them rest on a paper towel to absorb excess oil. Serve them warm, nestled in pita bread with your favorite toppings.

Nutrition

Calories: 170kcal

Notes

  • Chickpea Prep: For an even better texture, use dried chickpeas soaked overnight instead of canned ones.
  • Taste the Mixture: Before forming the falafel, taste the raw mixture. This allows you to adjust the spices to your liking.
  • Refrigerate: Let the falafel mixture chill in the fridge for about 30 minutes. This can help them hold together better when frying.
  • Oven Option: If you prefer a less oily version, bake them at 180°C (350°F) for 20-25 minutes, flipping halfway through.
  • Serving Variability: Get creative with sides or dips! Roasted vegetables or a hearty salad can complement the falafel well.

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