Here’s a little twist on basic falafels which are great for dipping and sharing. Fried falafel samosas.
OK, so it might seem like we have a bit of a chickpea addiction in our house with all the hummus recipes we keep making and that’s probably about right!
But hey, chickpeas certainly aren’t the worst thing to be addicted to, other than the fact we always team them with garlic…. it’s OK though if you all smell of garlic!
I had my first taste of falafel in my 20’s. It was served up in a wrap from a cute little hut next to the beach at a surfing show.
So, since then, whenever I eat it, I’m reminded of surfers, lazy days and chilling on the beach. You know, those days when beach trips consisted of laying on a beach towel, sipping ice cold beer with friends and snoozing in the sun…. Beach trips these days usually consist of digging holes, trying to stop nugget from eating sand (before I give up and let him just get on with it), building a sandcastle masterpiece, which tends to get knocked down quicker than I can build it! And, going shell hunting.
To be honest, beach trips these days might not be as chilled but they’re certainly much more fun.
I’ve made these samosas so they’re easy to make with ingredients that are easy to buy but they really do taste amazing! You can dip them in hummus or sour cream mixed with chives or just eat them as they are.
Making your Own Homemade Falafel Mixture
You are also making the falafel mixture from scratch, which is a good way to know exactly what ingredients are going into your food and what you are eating. Falafel mixture is surprisingly easy with the base of chickpeas and some fresh herbs and ground spices, they are packed full of goodness and flavour.
Using tortilla wraps for these samosas is an alternative to making your own samosa pastry but it’s a quick and simple option when you want a snack in a hurry. If you use tortilla wraps, it gives the samosa a more bready texture than your traditional crunchier samosa. But, it makes it a little more like eating it in a wrap, which is just how I love falafels!
How to Fold Samosas
In the photo below you will find a little guide on how to fold the samosa, I’ve set out the folds in a step by step guide, starting with the strips of tortilla wrap, I’ve detailed these steps in the recipe guide itself for a little more explanation. It’s like a little origami project for the kitchen. Once you get the hang of it, it’s really simple.
The kids really enjoyed these since it served their chickpea addiction well! They also loved making them too, sneaking little mouthfuls of falafel mixture as we went.
Storing Chickpea Samosas
You can store these little chickpea based snacks in an airtight container in the fridge for about 5 days.
They freeze well too! Just freeze after frying and then place them in a warm oven to heat through when you want them.
Oil Temperature for Frying Samosas
The optimum temperature to fry these samosas is around 170C
- 2 400g Canned Chickpeas drained weight 240g
- 1 Onion
- 2 Garlic Cloves
- Small Bunch Fresh Parsley
- Small Bunch Fresh Coriander
- 1 tsp Ground Cumin
- 0.5 tsp Ground Coriander
- 0.5 tsp Black Pepper
- 0.25 tsp Allspice
- 0.25 tsp Chilli Powder
- Pinch Salt
- 10 Large Tortilla Wraps
- 1 Egg Beaten
- Drain and rinse 1 can of chickpeas and place in a blender.
- Add the onion, garlic, ground herbs and spices and blend until smooth.
- Chop the fresh herbs and add with the other can (drained and rinsed) of chickpeas and pulse until chopped but is still lumpy.
- Prepare your tortillas by cutting the edges off the left and right side of the circle.
- Cut the middle part into 3.
- Take each piece and fold the left side down towards you, making a triangle and creating a straight vertical line from the top to the bottom of the piece.
- Fold again up away from you to make another triangle so that the edges of the top and the triangle line up. This makes a cone. Unfold it slightly after you have the shape to brush the egg on and stick it together.
- Fill the cone with the falafel filling, Brush the tortilla to the right of the cone with egg and fold the cone over to seal the filling in.
- Brush the rest of the tortilla to the right and fold around to the back of the triangle. You will see a gap where the pieces of the tortilla have been folded. Tuck the flap into this part.
- Heat your oil to deep fry and once its ready, fry the samosas in batches.
- Fry for about 2 minutes until the samosas are golden and firm when you tap them.
- Remove from the oil and drain. Pat away the excess oil and serve.
Need a Dip for your Falafel Samosas?
You should make this easy Roasted Red Pepper Hummus now.