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Jamie Oliver Falafel Recipe

Jamie Oliver Falafel
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Jamie Oliver Falafel is a homemade version of the beloved Middle Eastern street food. Using canned or soaked chickpeas, Jamie’s version blends herbs like coriander and parsley with garlic, cumin, and lemon juice to create a flavorful dough. The mixture is shaped into balls or patties and shallow-fried until crisp and golden on the outside while remaining soft and fluffy inside. It’s a healthy, protein-rich dish that can be served in pita, with dips, or as part of a mezze platter.

Ingredients

  • Chickpeas – 1 can (400g), drained and rinsed, or 250g soaked (not cooked) dry chickpeas

  • Fresh parsley – 1 small bunch, chopped: Adds color and freshness.

  • Fresh coriander – 1 small bunch, chopped: Brings a citrusy, herbal note.

  • Garlic – 2 cloves: For deep flavor.

  • Ground cumin – 1 teaspoon: Gives a warm, earthy taste.

  • Ground coriander – 1 teaspoon: Adds complexity.

  • Red chili – 1 small (optional): For a touch of heat.

  • Lemon juice – 2 tablespoons: Brightens and balances the flavor.

  • Plain flour – 2 tablespoons: Helps bind the mixture.

  • Salt and black pepper – to taste

  • Olive oil or vegetable oil – for shallow frying

Instructions

Step 1: Prepare the Chickpeas and Herbs

  • Drain and rinse the chickpeas: Pat dry to remove excess moisture.

  • Chop the herbs and garlic: Roughly chop parsley, coriander, and garlic.

Step 2: Blend the Mixture

  • Use a food processor: Combine chickpeas, herbs, garlic, cumin, coriander, chili (if using), lemon juice, flour, salt, and pepper.

  • Pulse until combined: The texture should be coarse—not too smooth—and sticky enough to form into balls.

  • Adjust if needed: If too wet, add more flour; if too dry, add a splash of water or lemon juice.

Step 3: Shape the Falafel

  • Scoop and form: Shape into small balls or patties using your hands or a spoon.

  • Let rest for 10–15 minutes in the fridge: This helps them firm up before frying.

Step 4: Cook the Falafel

  • Heat oil in a skillet: Use enough to coat the bottom of the pan.

  • Fry in batches: Cook each side for 2–3 minutes until golden and crispy.

  • Drain on paper towels: Remove excess oil and keep them warm while finishing the rest.

Step 5: Serve and Enjoy

  • Serve immediately: Best enjoyed warm with dips or stuffed in pita with salad.

Find it online: https://britishbakingrecipes.co.uk/falafel-recipe/