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Easy Falafel

This vegetarian recipe is so simple to make and a great snack to feed a crowd. Crunchy on the outside with a soft and fluffy center. These falafels are filled with chickpeas making for a wholesome dish.
Prep Time 25 mins
Cook Time 15 mins
Course Breakfast, Appetizer, Side Dish, Snack, Finger food
Cuisine Middle Eastern, Lebanese
Servings 14 pieces


  • Food processor
  • Baking tray
  • Baking paper
  • Kitchen paper towel
  • Slotted spatula
  • Medium stock pot


  • 1 cup Chickpeas soaked overnight
  • 1 cup Parsley
  • 1 cup Coriander
  • 1/4 cup Mint leaves
  • 4 Spring onions
  • 2 Garlic cloves
  • 3 tbsp Gram flour
  • 1 tsp Cumin powder
  • 1/2 tsp Baking powder
  • 1-2 tbsp Water
  • 1/4 tsp Pepper powder
  • 1/2 tsp Salt
  • 4 cups Vegetable oil for frying
  • 2 tbsp Olive oil for shaping

To Serve (optional)

  • Pita bread
  • Mixed salad leaves
  • Tahini
  • Lemon juice


  • In a food processor add the chickpeas, herbs, spring onions, garlic and blend until coarse.
  • Add the gram flour, cumin powder, baking powder, salt, pepper, 1tbsp water, and blend until the mixture is sticky enough to form a ball in your palms. If you need the other tablespoon of water to bind the mixture add it.
  • Start heating the vegetable oil in a medium stock pot, get a tray and line it with baking paper.
  • Add a drop of olive oil to your palms and rub around, take a tablespoon of the mixture in your palm and roll into a ball. Place on the lined tray. Continue until you have used up all the mixture.
  • Start to fry the shaped falafel by gently placing them one at a time in the oil. Fry for 4-5 mins until they are golden brown and puffed a little.
  • Ensure the oil is not too hot as this will cook them on the outside leaving them raw in the middle. I would recommend cooking them on medium heat.
  • Once they are ready, place on kitchen paper towel and let them drain before serving them.
  • I like to sprinkle them with a little sea salt and squeeze of lemon juice.


  • Don’t over blend the chickpea mixture as it will become hard to shape it into balls.
  • Be generous with the olive oil on your palms when you are shaping the mixture, if you have a falafel mould you can use this instead - I don’t have one.
  • Season with salt at the end just before shaping.
  • Check the cooking methods above on how to panfry/shallow fry or bake these falafels. 
  • Recipe Inspiration: Cooking With Ayeh