falafel/palafel

I have a confession to make… I have never made falafel! I know, I know, I’m a disgrace to the vegan world!

So today was the day to have a go (well actually yesterday, as the peas need to be soaked…)

But as well as the traditional chickpea version, I thought it would be fun to try making some with the flavours of parched peas as well.

So below we have two recipes using the same method, but two very different sets of flavours. Both are delicious! They take some time but are definitely worth it.

I’m serving them with minty soy yoghurt and salad.

falafel and palafel!

palafel and falafel!

each batch of mixture makes 12 to 15


for the peas

200 g dried chickpeas or pigeon/maple peas

300 ml hot water, (with 4-5 bay leaves added for the pigeon peas)

for falafel

1/2 tsp ground cumin and coriander

2 cloves garlic, chopped

2 tbsp fresh ginger, grated

salt and pepper

2 tbsp fresh coriander, chopped

2 heaped tbsp fresh parsley, chopped

for palafel

1 tsp fresh rosemary, chopped

1/2 tsp dried marjoram

1/4 tsp dried thyme

2 heaped tbsp fresh parsley, chopped

salt and pepper

1/2 tsp mustard powder

3 tbsp gluten free flour


oil for deep frying.


First soak the peas. If I soaked mine overnight, for 10 hours by which time they were soft enough to bite through.

For either the falafel or palafel, mix all the ingredients well and then chop together. I used the chopper attachment on my hand blender, a food processor would be great too. Leave some bigger pieces of peas in there for texture. Chill for a couple of hours.

the falafel mixture

the falafel mixture

Heat the oil in a large heavy saucepan or deep fat fryer to around 180 degrees c for falafel or 160 degrees c for palafel.

the palafel mixture

the palafel mixture

Squash the mixture into 12 to 15 patties, I found it easiest to do this using a dessert spoon to shape them. The palafel are trickier as the mixture is less sticky so I made smaller ones. Deep fry the falafel/palafel in batches for around 3-5 minutes until they have a lovely crunchy crust and are hot all the way through.

By E.

4 thoughts on “falafel/palafel

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