Falafel Golden Chickpeas Recipe Inspiration Brindisa Spanish Foods
Bean RecipesVegetarian Recipes
Recipe by Sophie @thecornerplot.

Method:

  1. Soak the chickpeas overnight in plenty of water.
  2. The following day, combine the drained chickpeas with the garlic, herbs and onions. Place half of the mixture into a food processor and blend until finely ground (it will be bright green and feel damp), then pour into a mixing bowl. Repeat with the remaining mixture. Sprinkle over the chilli, spices, salt and bicarbonate of soda and mix well.
  3. Line a tray with baking parchment. Using an ice cream scoop as a guide, fill ¾ with the falafel mixture. With wet hands, shape into a flattened circle, pressing gently, and place on the parchment. Repeat with the remaining mix (making about 12 falafel). Lightly sprinkle the falafel with the sesame seeds, and gently press them in.
  4. Fill a deep, heavy-based medium saucepan with sufficient oil that it rises about 5cm up the side of the pan. Place on a medium-high heat and bring the oil to a temperature of 180°C.
  5. Using a slotted spoon, lower 3−4 falafel into the oil and cook for 5–6 minutes. The falafel will be well browned when cooked through. Remove from the oil with the slotted spoon and leave to drain on kitchen paper. Repeat with the remaining falafel. Serve warm on flatbreads with hummus, rocket, chopped tomatoes, and smoked hot sauce.

Little tip:

Cook the remaining chickpeas according to packet instructions and make a quick hummus.

Falafel

Cooking timeCooking time: 20 mins
Ready in: 45 mins (plus overnight soaking)
Prep time: 20 mins
Serves: Serves about 12 falafels
Recipe by Sophie @thecornerplot.

Ingredients

Brindisa products

250g dried golden chickpeas
1 ½ tsp sea salt
La Chinata Smoked Hot Sauce

Other products

2 garlic cloves, peeled
25g parsley leaves
25g coriander stems and leaves
15g mint leaves
1 medium onion, finely chopped
½ tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
¾ tsp bicarbonate of soda
Sesame seeds, to decorate
Sunflower oil, for frying

Shop the recipe - 2 products available

Brindisa Epic Golden Chickpeas in a fabric sack with two artichokes garbazo spanish foods 500gBrindisa Epic Golden Chickpeas garbazo spanish foods500g
Brindisa Epic Golden Chickpeas 500g
Medium size nutty chickpeas cultivated around the town of Fuentesaúco in the province of Zamora. The Fuentesaúco Chickpea is characterized by a medium to large size, with a creamy colour, its beak is curved and pronounced and its skin has an intermediate roughness. After cooking, the chickpeas remain intact, the skin is soft and smooth, the albumen very buttery and uniform, the flavour it provides on the palate being very pleasant. Soak for 12 hours in cold water. Drain and rinse with fresh water. COOKING TIME Pressure cooker 30 - 35 min Hob 130 - 150 min  
£5.25
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Smoked Paprika Sauce, 100ml
Hot & spicy with vinegar bite. Balanced yet dramatic. Spicy sauce made with "La Vera" smoked peppers. A condiment for any type of food. It can be used to flavour main dishes or as an accompaniment to side dishes. Sprinkle a few drops of smoked hot sauce on pizza, pasta, stir fries, salad, soup or burgers.
(4)
£4.25
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Method:

  1. Soak the chickpeas overnight in plenty of water.
  2. The following day, combine the drained chickpeas with the garlic, herbs and onions. Place half of the mixture into a food processor and blend until finely ground (it will be bright green and feel damp), then pour into a mixing bowl. Repeat with the remaining mixture. Sprinkle over the chilli, spices, salt and bicarbonate of soda and mix well.
  3. Line a tray with baking parchment. Using an ice cream scoop as a guide, fill ¾ with the falafel mixture. With wet hands, shape into a flattened circle, pressing gently, and place on the parchment. Repeat with the remaining mix (making about 12 falafel). Lightly sprinkle the falafel with the sesame seeds, and gently press them in.
  4. Fill a deep, heavy-based medium saucepan with sufficient oil that it rises about 5cm up the side of the pan. Place on a medium-high heat and bring the oil to a temperature of 180°C.
  5. Using a slotted spoon, lower 3−4 falafel into the oil and cook for 5–6 minutes. The falafel will be well browned when cooked through. Remove from the oil with the slotted spoon and leave to drain on kitchen paper. Repeat with the remaining falafel. Serve warm on flatbreads with hummus, rocket, chopped tomatoes, and smoked hot sauce.

Little tip:

Cook the remaining chickpeas according to packet instructions and make a quick hummus.

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Perello Salted Marcona Almonds 150g
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
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£8.25
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
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Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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