Homemade falafel

(22 ratings)
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.


  • 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.


  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.

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  • 4
(22 ratings)

Your comments


Not happy with this recipe. Disappointed they fell apart when cooking them.

Manuela Donnelly

Much better with mince though ... :-)

The Pink Cook

I made these tonight, they were very nice however I recommend you add a beaten egg to the mix to help it stick together as the balls started crumbling and falling apart whilst frying them. I also used Turmeric instead of ground cumin as that's all I had and they came out really tasty!

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