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Jean's falafel recipe

Jean's falafel recipe

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  • Dish type
  • Starters
  • Meze
  • Falafel

This is a tasty vegan falafel that contains no eggs. Serve on pitta with tzatziki or tahini sauce with lettuce and tomato.

239 people made this

IngredientsServes: 6

  • 1 1/2 (400g) tins chickpeas, rinsed and drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • small handful chopped fresh coriander
  • 1 teaspoon dried parsley
  • 1 dessertspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 1/2 teaspoon baking powder
  • 100g (4 oz) dried breadcrumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 225ml (8 fl oz) vegetable oil for frying

MethodPrep:25min ›Cook:7min ›Ready in:32min

  1. Mash the chickpeas in a large bowl. Stir in the onion, garlic, coriander, parsley, cumin, turmeric, baking powder, breadcrumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
  2. Heat the oil in a deep fryer to 190 C. Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy, deep frying pan over medium high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

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Reviews & ratingsAverage global rating:(251)

Reviews in English (205)

very good. tried deep frying but my falafel disintegrated.. shallow pan frying worked best.-10 Mar 2012

Used different ingredients.Added an egg-22 Feb 2010

@Fionabent-and how did the egg help? was it good or not? Not enought information, we do not know what you are trying to say!!Anyway, I want to try this and it seems straightforward, can't wait to make and eat!-04 Jul 2011


These no bake dark chocolate cherry energy bites are the perfect low sugar treat that are easy to make and so delicious! You just need 5 simple ingredients from the pantry. I'm so excited to Read More.

By Jean Choi | May 20, 2021

Welcome!

I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Blending the Vegetarian Meatball Mixture

The key to meatless meatballs, of course, is blending all of those ingredients while getting the texture right. Enter: The Vitamix. The Beethoven of blenders. Seriously, the Ascent Series blenders are total game-changers.

It wasn’t just how powerful the blender was, the key feature for me is how smoothly and quietly it was able to blend up this filling. It was practically humming.

For these vegetarian meatballs, you want your filling to be sort of half smooth, half chunky—smooth enough to hold together, but you also want to be able to see some of the vegetables and herbs that went into making them.

Speaking of which, let’s make some meatballs!


Meet the chefs

Among them, the 18 female and 66 male chefs helm restaurants that have garnered 50 Michelin stars and are spread out over six continents. From Spain’s Elena Arzak and Japan’s Yoshihiro Narisawa to Norway’s Mikael Svensson and India’s Niyati Rao, the list is impressively varied.

The chefs who have contributed to ‘Come Together’.

In fact, Arzak, who runs her eponymous restaurant in the city of San Sebastian, was one of the first people to respond to Monteiro – “within 12 hours,” says the author. She has also written an introductory note, in which she says: “Food feeds the soul. It binds families and communities. And never more so than in unsettling times like these. The kitchen has always been a place to gather, to nurture, to share. Cooking for others in times of crisis is a show of solidarity. The simple act of sharing food builds memories that stay with us forever. Now is a time to come together and be generous with our knowledge.”

The UAE is no stranger to celebrity chefs, many of whom own or run restaurants here. Based as he is in Dubai, Monteiro was able to rope in several chefs based in the country, some of whom include Heinz Beck of Social by Heinz Beck Vineet Bhatia of Indya and Indego in Dubai Reif Othman of Reif Japanese Kushiyaki Francesco Guarracino of Roberto’s Abu Dhabi and Dubai Craig Best of Hell’s Kitchen Jean Winter of Jean’s Private Kitchen Colin Clague of Ruya Tim Newton of Opa Junior Nadje of Rue Royale and Raymond Wong of Seafire Steakhouse, among others.


Easy Peasy Falafel

Cooking time - 35 mins Serves - 4 Difficulty - not too tricky

Ingredients

  • 400g drained Chickpeas
  • 1 chopped onion
  • ¼ cup fresh parsley
  • ¼ cup fresh coriander
  • 4 cloves of garlic
  • 1 ½tsp salt
  • ¼tsp chilli powder
  • 1tsp cumin
  • 1tsp baking powder
  • 1/3 flour
  • 2 cups oil

Instructions

  • In a bowl mix the chickpeas, onion, parsley, coriander, the garlic cloves, salt, chilli powder, cumin, baking powder.
  • Once mixed into a puree add the flour and mix again.
  • Start making your falafel balls.
  • In a suitable cookware heat the oil and once boiling add your falafel balls. When one side is golden turn them to the other side.
  • Fry for a few minutes and serve!

Jean Patrique Tools Used

Ingredients

  • 400g drained Chickpeas
  • 1 chopped onion
  • ¼ cup fresh parsley
  • ¼ cup fresh coriander
  • 4 cloves of garlic
  • 1 ½tsp salt
  • ¼tsp chilli powder
  • 1tsp cumin
  • 1tsp baking powder
  • 1/3 flour
  • 2 cups oil

Instructions

  • In a bowl mix the chickpeas, onion, parsley, coriander, the garlic cloves, salt, chilli powder, cumin, baking powder.
  • Once mixed into a puree add the flour and mix again.
  • Start making your falafel balls.
  • In a suitable cookware heat the oil and once boiling add your falafel balls. When one side is golden turn them to the other side.
  • Fry for a few minutes and serve!

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Using these tools

The Whatever Pan - Cast Aluminium Griddle Pan with Glass Lid

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The Whatever Pan Cookbook

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The Lazy Pan - Cast Aluminium Non-Stick Multi-Section Frying Pan

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Chopaholic Oriental Cleaver

£19.99 £14.99

The Meat Master - Smart Griddle Pan with Built-in Thermometer

£79.99 £69.99

Stonetastic Granite Non-Stick Frying Pans - Set of 3

£89.99 £59.99

Chopaholic Oriental 3 Piece Chef's Knife Set

Stovetop Toastie Maker & Toasted Sandwich Maker

Oval Tapas Serving Dishes - Set of 6

Onyx Collection 5 Kitchen Knife Set with Walnut Acrylic Block - Set of 5

Onyx Collection 14 Piece Knife Set with Wooden Block

5 Piece Vibrant Collection Coloured Knife Set

6-Piece Stainless Steel Steak Knife Set with Block

Classic Baking & Serving Dishes - Set of 4

Flexible Plastic Chopping Board Set - Colour Coded

Mini Ramekins - Set of 6

Bamboo Salad Servers

30cm Professional Cast Iron Deep Sauté Pan

Tuscany Slate Serving Board & 3 Piece Cheese Knife Set

Opening Times and Informaton

Monday-Friday: 8am-6pm
Saturday: 9am-4pm

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More Information

DCB Homeware Ltd trading as Jean Patrique. Unit WS.W112, 1-45 Durham Street, Vauxhall, SE11 5JH. Company No 10564997, VAT No GB263338991.

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Lemon Ricotta Pancakes

Juice and grated rind of one lemon

Add the sifted ingredients for the ricotta mixture, thinning the batter with up to a cup of milk until it is to your liking. Cook on a lightly buttered griddle.

Green Pea Soup

Good old Campbell's Green Pea Soup in the red and white can has always been my ultimate comfort food. Now the company has discontinued it, so I guess not enough people shared my love of it. This recipe makes a fine substitute and I'm sure contains way less salt than the original canned version.

You can make this soup on the stove or in the instant pot. Soak the peas before if cooking on top of the stove, but you can skip this step with the instant pot.

2 cups split green peas, picked through and rinsed until water runs clear. Soak for 4 hours to overnight if cooking on the stove skip this step if cooking in the instant pot

2 tbl. vegetable oil or butter

A few grinds of black pepper

1 to 1-1/2 quarts chicken stock

Fresh lemon juice to taste

Saute the chopped vegetables in the oil or butter until the onions are soft. You can do this right in the instant pot using the saute function or on top of the stove, your choice. Add the peas, thyme, pepper, and chicken stock to cover. Cook for an hour and a half on top of the stove OR if using the instant pot choose the soup/broth function and cook under pressure, then let the pot sit to release the pressure naturally.

Remove the bay leaf, add lemon juice to taste, correct seasonings.

I used an immersion blender to make a smooth soup.


La Leche League of Springfield is our non-profit organization we are highlighting in March for our Change for Change program. Their mission statement is to help mothers worldwide to breastfeed through mother-to-mother support, encouragement, information, and education, and to promote a better understanding of breastfeeding as an important element in the healthy development of the baby and mother.


How to make crispy chickpeas:

I used to make these in the oven but they took forever and never got AS crispy as this method. Thanks to Smitten Kitchen for opening my eyes to this method.

  1. Dry chickpeas. Strain and rinse the chickpeas and place on a paper towel. Place another one on top and roll them around, getting them as dry as you can.
  2. Cook. Heat a stock pot or a cast iron skillet to medium-high heat. Add olive oil, and when hot, pour in the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard in between. The chickpeas will POP as they cook. After about 10 minutes, they should be nice and browned.
  3. Add seasonings. Remove the pan from the heat and add seasonings – salt, pepper, and seasonings of your choice. I used onion powder and cumin, but make them your own.
  4. Serve. These are great as a little snack, but we normally add them to salads or bowls.

How to store leftovers: These are best eaten fresh, the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.


Couture Foodie

Melbourne might be a cove of gastronomy treasures, but this is the one thing that no fine-dining establishment can or will replicate.

As with my other cravings, I just make do with my own version. Or Luak turned out to be easy to make and even easier to eat!

- 4 Large Eggs
- 3 Tablespoons of Tapioca Flour
- 2 Tablespoons of Sweet Potato Starch/Flour
- 1 Tablespoon of Rice Flour
- 1.5 Cups of Water
- As many Oysters as you like
- Chives or Spring Onion
- Fish Sauce

Mix all 3 varieties of flour with water. Set aside. Heat up the sautee pan or cookware with a flat surface. Pour a bit of oil and once heated, sprinkle generous dashes of flour mixture all over the pan with a ladle. When it looks semi-cooked, crack and pour in the eggs, spread them evenly meshing the whites and yolks. Add chives and generous amounts of fish sauce. Once the bottom is crispy, break up the omelette and turn onto the other side. Add oysters and more fish sauce. Coriander to garnish.

Ingredients for Chilli Dip

- 3 or 4 tablespoons of white vinegar
- 1/2 teaspoon of sugar and salt
- 6 or 7 cloves of garlic
- 2 or 3 birdseye chillies


Couture Foodie

This dish goes really well with staples such as muay (plain porridge) or even kway chap. I've tried looking for this dish for a while now, and been surprised to find that the only people who sell this dish here don't prepare it as they do in Singapore. Probably because most of the restaurants that do are from Hong Kong or China. Their version is a pickled version and is more sour than ours. I noticed as well that the Asian supermarkets tend to carry more of the pickled vegetables than salted vegetables which is what we need for this dish. My Singapore version of Kiam Chye is literally melt in your mouth with a bit of sweetish salty taste to it. I've looked on the Internet for suitable recipes but I guess as usual I would rather do it my way to my own picky taste. Note that you do require a few hours of cooking time for this.

2 Salted Vegetables chopped very finely
250gm Belly Pork chopped with skin intact
2 litre chicken stock
3 tb sugar
Salt to taste

Place chopped salted veg into a pot, pour boiling water just enough to soak all the kiam chye. Then boil for about 3 min. Drain.

Then put chopped belly pork and blanched kiam chye into a pressure cooker. Add 1 litre of chicken stock (and water if not enough) to at least 10cm above the kiam chye. Place the lid of the pressure cooker on and cook on medium heat for 45 min.

You'll find at this point that the kiam chye would have soaked up most of the stock and/or water. Now is the time to add the sugar and slowly simmer the kiam chye for the next couple of hours, replenishing with water or stock as needed so it doesn't dry out. Some people choose to put a bit of oil in it, I don't. It is time-consuming but definitely worth the effort for this dish. When it's almost ready, add salt to taste and maybe a cut chilli.