Falafel Onion Rings
We genuinely couldn't believe how well these worked the first time we made them. Falafel stuffed inside crispy battered onion rings; it sounds a bit mad, but trust us, it absolutely delivers. You get that herby, spiced chickpea filling all snug inside a sweet onion ring, coated in a golden crunchy batter. They're the kind of thing you make for a party and everyone loses their minds trying to figure out what they're eating. Make these tonight, seriously.
Before You Start
- Food processor
- Large baking tray oiled
- Mixing bowl
- Freeze falafel-stuffed rings overnight (or until frozen solid)
- Shallow dish for breadcrumbs
- Deep pan or wok for frying
Ingredients
- 3 large white onion
- 1 tsp cumin
- 4 tbsp plain flour
- 2 x 400g can of chickpeas
- 1 red onion
- ½ Juice of 1 lemon juice of
- 3 garlic cloves minced
- 1 ½ tbsp harissa paste
- Pinch of salt
- Pinch of pepper
- bunch of coriander
- parsley
- 60g plain flour
- 240ml soy milk
- panko breadcrumbs
- vegetable oil for frying
- hummus
Method
Cut the onion rings
- Cut the white onions into 1cm thick slices and carefully push out the rings individual rings
- Lay the rings out on a well-oiled baking tray
Make the falafel
- Put all the falafel ingredients in a food processor and whizz them up into a paste
- Tightly stuff each onion ring with falafel paste and then put them in the freezer until they’re frozen solid (we froze ours overnight)
Make the batter
- Put the plain flour and soy milk into a mixing bowl then mix it together until there are no lumps
Fry the onion rings
- Take the rings out of the the freezer
- Dip the batter-covered rings in panko breadcrumbs (make sure they’re well covered - that’s how you get a nice crispy crust)
- Put the onion rings in very hot oil and fry them until they’re golden brown & crispy
- Put the onion rings on some kitchen paper to soak up any excess oil
To serve
- Serve immediately with your favourite hummus on the side
Tips & Variations
- Freeze overnight for best results: We know it's tempting to rush this one, but the freezing step is non-negotiable. A few hours won't cut it; overnight is the move.
- Make the falafel mix your own: Henry always throws in a bit of extra cumin and a pinch of chilli flakes to the falafel paste. Totally worth it for a bit more warmth.
- Serve straight away: These are at their absolute best right out of the fryer. If you're making them for guests, time it so they hit the table within a couple of minutes of cooking.
Why This Works
The big trick here is freezing the falafel-stuffed rings solid before battering and frying them. We tried skipping that step once and it was a disaster; the filling just falls out. Freeze them overnight and they hold together perfectly, giving you that satisfying bite with crispy outside, soft herby falafel in the middle, and a bit of sweet onion running through it all.