Search

Homemade falafel

(20 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Homemade falafel recipe
Homemade falafel recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Learn how to make falafel with our easy recipe. Traditional Middle-Eastern falafels are perfect served in a pitta with hummus and salad, and this healthy lunch option can be eaten hot or cold. This classic homemade falafel is a great way of using up leftover chickpeas. It's not as hard as you might think! This lunch time favourite will take around 25 mins to cook and 5 mins to prep. This recipe serves 4 people. Any leftover falafel can be stored in an airtight container in the fridge for up to 2 days. You can serve falafel either hot or cold - the choice is yours! Serve with pitta bread, hummus and handfuls of fresh salad leaves.

Ingredients

  • 2 x 400g cans of chickpeas, drained
  • 2tsp ground cumin
  • 2tbsp fresh coriander, chopped
  • 1 clove garlic, crushed
  • 1 fresh green chilli, deseeded and finely chopped oil for frying
To serve:
  • Greek-style yogurt
  • Salad leaves
  • 4 pitta breads, to serve

Tahini (sesame seed paste) can be added to your falafels to give them a sliightly creamy texture. Add 1tbsp to the mix.

Method

  1. Mash the chickpeas or purée coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season the mixture and divide into 24 pieces of equal size. Shape each piece into a ball.
  2. Heat a little oil in a frying pan and cook the patties for about 6 mins each, until crispy and golden. You may need to do this in batches depending on your pan.
  3. Toast the pitta breads and cut them in half. Serve each half with three falafel, salad leaves and some Greek yogurt.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 370(kcal)
  • Fat 10.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(20 ratings)

Your comments

comments powered by Disqus

FREE Newsletter