If you’re looking for an instant falafel recipe that requires minimal prep, check out these crunchy beauties! Serving them with a fair amount of sauce is key, since the use of gram flour (chickpea/garbanzo bean flour), instead of soaked chickpeas/ garbanzo beans, results in a slightly drier consistency.
Ingredients
Servings 9 patties
- 1 cup gram flour chickpea/garbanzo bean flour 120 g
- ¼ teaspoon bicarbonate of soda/baking soda
- ½ teaspoon salt
- ½ teaspoon ground coriander
- 1 teaspoon harissa or to taste ¼ teaspoon dried oregano
- 1 tablespoon very finely chopped onion 30 g
- ⅓ cup hot water 80 ml
- 3 tablespoons coconut oil or other oil, for frying
to serve
- Harissa paste (optional)
- Tofu Mayonnaise
Nutritional Facts
Nutrition Facts
Gram Flour and Harissa Patties
Amount per Serving
Calories
92
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Sodium
176
mg
8
%
Potassium
118
mg
3
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
9
IU
0
%
Vitamin C
0.2
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the flour with the other dry ingredients, mix in the chopped onion and slowly start incorporating the hot water. You should get a non-sticky dough that can be shaped easily.
- Let the mixture sit for 10 minutes before forming it into small patties.
- Heat the oil in a non-stick frying pan/skillet over a medium heat. Depending on the size of your pan you will need to fry them in at least 2 batches. Make sure not to overcrowd the pan. Lower the heat and let the falafels fry for 3–4 minutes on each side, or until golden brown.
Notes
If you wish to build your spicy food tolerance, serve these with plenty of harissa paste, as well as tofu mayonnaise to cool!
Photos and recipes courtesy of Falafel by Dunja Gulin, published by Ryland Peters & Small ($16.65) Photography by Tim Atkins © Ryland Peters & Small
I looked at your recipe for Greek style falafel fritters and it claimed 1/2 cup of gram/besan/chickpea flour to weigh 80 grams, so it stands to reason that 1 cup would be 160 grams. This recipe claims 1 cup of that same flour to weigh 120 grams. My "go-to" for weighing all flours is King Arthur which records 1 cup of the flour to weigh 85 grams.
So.... who is actually on the mark?
Thanks for bringing this up we will ask the author of the book and see what she says, but I assume the grams are more accurate and the cups were probably done for ease for our audience so follow grams if you can.