Mealworm falafel / by louise morris

Falafel with fresh mealworm

Falafel with fresh mealworm


    1. 1 cup dried chickpeas

    2. 1/4 cup whole mealworms (you can lightly panfry before addition if you prefer).

    3. 1/2 large onion, roughly chopped (about 1 cup)

    4. 2 tablespoons finely chopped fresh parsley

    5. 2 tablespoons finely chopped fresh coriander

    6. 1 teaspoon salt

    7. 1/2-1 teaspoon dried hot red pepper

    8. 4 cloves of garlic

    9. 1 teaspoon cumin

    10. 1 teaspoon baking powder

    11. 4-6 tablespoons flour

    12. Peanut or vegetable oil for frying

    13. Chopped tomato for garnish

    14. Diced onion for garnish

    15. Diced green bell pepper for garnish

    16. Tahini

    17. Pita bread


  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

    1. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, mealworms and cumin. Process until blended but not pureed.

    2. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

    3. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop.

    4. Heat 3 inches of oil to 990C in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, and fresh capsicum. Drizzle with tahini thinned with water.

    5. NOTE: there are recipes from Egypt that substitute broad beans for the chickpeas.