Ah, falafels. The naturally vegan and vegetarian Middle Eastern chickpea dish. This falafel recipe is packed with herb goodness and is great in wraps, pitas, sandwiches, salads, and on its own! These tasty balls of chickpeas are paired perfectly with the rich garlic flavour from Dibble Garlic Aioli that would balance out the freshness from the herbs deliciously. To make this recipe, the tip is to use loads of herbs - that's how you get that aromatic characteristic of this crispy dish. We decided to fry our falafels to get the crispiness of these balls of chickpeas, however, you can also choose to bake them for a healthier option.
Prep Time 30 minutes
Cook Time 10 minutes
400g canned chickpeas, rinsed
1 bunch scallions, trimmed
3 garlic cloves
2 cups cilantro, parsley, and mint leaves
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp black pepper
3/4 tsp baking powder
4 Tbsp flour
3 cups vegetable oil, for frying
2 Tbsp Dibble Garlic Aioli
1/2 red cabbage, finely shredded
salt to taste
In a food processor, add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne pepper, black pepper, baking powder, and flour. Mix until finely minced but not too soft.
Transfer to a bowl, cover, and keep in the fridge for at least 15 minutes. This will help the mixture settle so they would be easier to shape later.
After resting, roll a scoop of the mixture into a ball shape.
In a pot on high heat, add the oil. Fry the falafels in batches, making sure not to overcrowd the pot.
Place the shredded red cabbage at the bottom of the plate. On top of the bed of cabbages, generously drizzle Dibble Garlic Aioli to create a circular shape.
Place the falafels on top and top with a pinch of salt to taste.