The Mary Berry Falafel recipe offers a delightful, homemade version of this classic Middle Eastern favorite. Packed with chickpeas, aromatic spices, and fresh herbs, these crispy falafels are perfect for wraps, salads, or as a standalone snack. Easy to prepare and bursting with flavor, this recipe is a must-try for both falafel enthusiasts and those new to the dish.
What is Mary Berry Falafel?
Mary Berry’s falafel is a vegetarian delight made with blended chickpeas, herbs, garlic, and spices. Shaped into patties or balls, they are shallow-fried or baked to golden perfection. These falafels are light, flavorful, and versatile enough to pair with dips, wraps, or salads.
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Why You Should Try This Recipe
- Healthy and vegetarian: A plant-based dish rich in protein and fiber.
- Bursting with flavor: A mix of spices and herbs makes each bite delicious.
- Easy to prepare: Simple ingredients and minimal steps.
- Versatile: Enjoy as a snack, in wraps, or with salads.
- Customizable: Adjust spices and herbs to suit your taste.
Ingredients Needed to Make Mary Berry Falafel
- Chickpeas (400g, canned or cooked): Drained and rinsed.
- Garlic (2 cloves): Minced.
- Fresh parsley (2 tablespoons): Chopped for freshness.
- Fresh coriander (2 tablespoons): Adds a herby flavor.
- Onion (1 small): Finely chopped.
- Ground cumin (1 teaspoon): For warmth and earthiness.
- Ground coriander (1 teaspoon): Adds citrusy notes.
- Chili powder (½ teaspoon, optional): For a hint of spice.
- Plain flour (2 tablespoons): Helps bind the mixture.
- Salt and pepper: To taste.
- Olive oil (for frying or brushing): For a crispy finish.
Equipment Needed
- Food processor: To blend the ingredients.
- Mixing bowl: For combining the mixture.
- Frying pan or baking tray: For cooking the falafels.
Instructions to Make Mary Berry Falafel
Step 1: Blend the ingredients
- In a food processor, combine the chickpeas, garlic, parsley, coriander, onion, cumin, ground coriander, chili powder (if using), salt, and pepper. Pulse until the mixture is combined but still slightly coarse.
Step 2: Shape the falafels
- Transfer the mixture to a bowl and stir in the flour. If the mixture feels too wet, add a little more flour.
- Shape the mixture into small patties or balls, about the size of a walnut.
Step 3: Cook the falafels
- For frying: Heat a thin layer of olive oil in a frying pan over medium heat. Fry the falafels for 2–3 minutes on each side until golden and crispy.
- For baking: Preheat your oven to 200°C (400°F). Arrange the falafels on a greased baking tray, brush with olive oil, and bake for 20–25 minutes, turning halfway through, until golden.
Step 4: Serve
- Serve the falafels warm with pita bread, hummus, tzatziki, or a fresh salad.
What Goes Well With Mary Berry Falafel
- Pita bread: A classic pairing for wraps.
- Hummus: Adds creaminess and complements the flavors.
- Tzatziki: A refreshing yogurt-based dip.
- Fresh salad: Lightens the meal with a crunchy texture.
- Pickled vegetables: For a tangy contrast.
- Rice or couscous: It makes for a hearty main course.
Expert Tips for Making the Best Mary Berry Falafel
- Drain chickpeas well: Excess moisture can make the mixture too wet.
- Chill the mixture: Refrigerate for 30 minutes before shaping to make it easier to handle.
- Don’t overblend: A slightly coarse texture gives the falafels a better structure.
- Adjust spices: Add more chili powder or fresh herbs to suit your taste.
- Cook in batches: Avoid overcrowding the pan when frying for even cooking.
Easy Variations of Mary Berry Falafel
- Spicy falafel: Add fresh green chilies or extra chili powder.
- Baked falafel: For a healthier option, bake instead of frying.
- Herb-packed falafel: Add mint or dill for a fresh twist.
- Gluten-free falafel: Replace flour with chickpea or almond flour.
- Cheesy falafel: Mix in crumbled feta for extra flavor.
Best Practices to Store Mary Berry Falafel
- Refrigerate leftovers: Store cooked falafels in an airtight container for up to 3 days.
- Freeze for later: Freeze uncooked or cooked falafels on a tray, then transfer to a freezer bag. Freeze for up to 2 months.
- Reheat gently: Warm in an oven at 180°C (350°F) for 10–15 minutes.
Nutrition Value (per falafel)
- Calories: 80
- Protein: 3g
- Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
FAQs
Can I make falafel without a food processor?
Yes, you can mash the chickpeas with a fork or potato masher and finely chop the herbs and onion. The texture will be slightly chunkier but still delicious.
Why do my falafels fall apart while cooking?
Falafels may fall apart if the mixture is too wet. Drain the chickpeas thoroughly and add extra flour to bind the mixture if needed. Chilling the mixture before shaping can also help.
Can I bake falafel instead of frying?
Yes, baked falafels are a healthier option. Brush them with olive oil and bake at 200°C (400°F) for 20–25 minutes, turning halfway through, until golden and crispy.
What can I use instead of flour to bind falafel?
You can use chickpea flour, almond flour, or breadcrumbs as a gluten-free alternative to plain flour. These options work well to hold the mixture together.
Final Words
The Mary Berry Falafel is a healthy and delicious dish that’s perfect for any occasion.
Ready to try this classic dish at home? Give this recipe a go and enjoy the fresh, vibrant taste of homemade falafel!
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Mary Berry Falafel
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Middle Eastern
Description
Mary Berry’s falafel is a vegetarian delight made with blended chickpeas, herbs, garlic, and spices. Shaped into patties or balls, they are shallow-fried or baked to golden perfection. These falafels are light, flavorful, and versatile enough to pair with dips, wraps, or salads.
Ingredients
- Chickpeas (400g, canned or cooked): Drained and rinsed.
- Garlic (2 cloves): Minced.
- Fresh parsley (2 tablespoons): Chopped for freshness.
- Fresh coriander (2 tablespoons): Adds a herby flavor.
- Onion (1 small): Finely chopped.
- Ground cumin (1 teaspoon): For warmth and earthiness.
- Ground coriander (1 teaspoon): Adds citrusy notes.
- Chili powder (½ teaspoon, optional): For a hint of spice.
- Plain flour (2 tablespoons): Helps bind the mixture.
- Salt and pepper: To taste.
- Olive oil (for frying or brushing): For a crispy finish.
Instructions
Step 1: Blend the ingredients
- In a food processor, combine the chickpeas, garlic, parsley, coriander, onion, cumin, ground coriander, chili powder (if using), salt, and pepper. Pulse until the mixture is combined but still slightly coarse.
Step 2: Shape the falafels
- Transfer the mixture to a bowl and stir in the flour. If the mixture feels too wet, add a little more flour.
- Shape the mixture into small patties or balls, about the size of a walnut.
Step 3: Cook the falafels
- For frying: Heat a thin layer of olive oil in a frying pan over medium heat. Fry the falafels for 2–3 minutes on each side until golden and crispy.
- For baking: Preheat your oven to 200°C (400°F). Arrange the falafels on a greased baking tray, brush with olive oil, and bake for 20–25 minutes, turning halfway through, until golden.
Step 4: Serve
- Serve the falafels warm with pita bread, hummus, tzatziki, or a fresh salad.
