Quick falafels
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Serves:     people
Notes from Anna

Chickpeas are a great source of protein and iron and falafels make a cheap, healthy and tasty meal served with wholegreain couscous, hummus and raw veggies or try our Homemade hummus and Mediterranean salad.  Homemade falafels are delicious eaten warm or cold and make a great addition to any lunchbox.

If you prefer, you can bake the falafels in the oven at 180˚C/160˚C fan/Gas 4 for approximately 25 minutes but personally I don't think you can't beat the taste of lightly fried ones.



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  1. Wash and chop the coriander and parsley. Peel and finely chop the onion. Peel and crush the garlic. Drain and rinse the chickpeas. Lightly crush the cumin seeds.
  2. Tip the chickpeas, onion and garlic into a blender and blitz to a coarse paste. Add the chopped parsley and coriander, the crushed cumin seeds and salt and sprinkle with paprika. Blitz again until all the ingredients are well combined.
  3. Transfer the mixture to a bowl and add the flour. Mix well and chill in the fridge for 15-20 minutes.
  4. Roll the mixture into small balls the size of a walnut and flatten slightly.
  5. Warm about 6cm of oil in a frying pan. Add the falafels and fry for about 5 minutes. Remove with a slotted spoon and rest them on kitchen paper to drain the excess oil.
  6. Serve stuffed in pittas or wholemeal flatbreads with tomato salsa and shredded lettuce.

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