Make your own Falafels with this easy recipe from a master!

Published Sunday, Sep 8 2013, 11:00 BST  |  By  |  Add comment
Falafels are really tasty and super healthy, so when we came across this recipe for making your own, we couldn't wait to have a go!


© Just Falafel

Originating from the Middle East, this traditional street food makes a great side or lunchtime bite.

Falafel blends ground broad (fava) beans and chickpeas with an array of fragrant spices, so it's a fab dish for veggies and very healthy, too.

Using this recipe you can whip up your own in 15 minutes - why not combine them with this delicious recipe for Tabbouleh Salad?


  • 100g ready to eat chickpeas in water, drained and rinsed
  • 200g split dried broad beans (flava beans), soaked overnight, or 250g fresh broad beans
  • 5 garlic cloves, crushed
  • Half a small onion, chopped finely
  • 25g coriander leaves, chopped finely
  • 25g flat leaf parsley, chopped finely
  • ½ teaspoon cardamom, pounded, seeds removed
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 100g sesame seeds
  • Sunflower oil for frying
  • Pitta bread for serving


1 Combine chickpeas and broad beans with garlic, onion, parsley and coriander leaves.

2 Blend in batches in a food processor – keep it finely chopped, not mushy. If you have a mincer then use this and pass the ingredients through.

3 Add the spices, baking powder and 2 tablespoons of water and leave to chill in the fridge for 30 minutes to 1 hour.

4 Fill a heavy-based saucepan with sunflower oil or preheat your fat fryer to 180C.

5 Form the mix into golf ball size pieces and flatten slightly, dip and roll in sesame seeds to evenly coat each falafel.

6 Fry in 2 inches of sunflower oil, turning occasionally for a few minutes until golden brown, do not overcook. Place on paper towels to soak up any excess oil.

7 Serve falafel by itself or in a hot wrap or pitta bread with some fresh sliced tomato, pickled cucumber, crispy salad and tahini sauce or hummus.

Prep Time

10 minutes

Cook Time

5 minutes (plus chilling time)

Nutrition Information

Serves 6

This recipe was created by Gerard Murphy, the Consultant Chef at Just Falafel.

More scrumptious salads to try:
Raymond Blanc's Rainbow Salad
Superfood Salad
Moroccan Potato Salad
Chicken Salad with a Twist