Falafels (makes 48 small portions)

August 19, 2017

I can’t get enough of falafels ever since I was introduced to them in Soho back in 2001 and since then I have wanted to try making them myself. It took a while to perfect the mix to the consistency and flavour I wanted. I make them 3 ways; plain & smooth, plain & chunky and lastly with sundried tomato. They are so addictive and great to have as a starter or a wrap for lunch. They last for a week in the fridge, so you can take your time getting through them all.



  • 500g dry chickpeas (soaked over night in a tsp bicarbonate of soda)

  • 400g tin of fava beans 

  • 25g fresh Parsley

  • 25g fresh coriander

  • 1 x red onion

  • 3 x garlic cloves

  • 1 tsp chilli flakes

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tbsp sesame seeds (optional)

  • 4 x sundried tomato

  • Salt & pepper to season

  • Vegetable oil to fry



  1. Combine all ingredients (apart from the oil) into a food processor and pulse until it is either smooth or chunky or mix it up like I do and make two batches,

  2. Set aside for 30 minutes whilst all the flavours combine,

  3. Heat vegetable oil in a deep pan to 180 degrees,

  4. Take a tablespoon of the mix and with another spoon form either a round or oval shape,

  5. Carefully drop into the hot oil and cook until golden brown, normally around 5 to 6 minutes,

  6. Using a slotted spoon take the falafels out of the oil and place on some kitchen towel to drain off any excess oil,

  7. Enjoy with some hummus or have them in a wrap with a crunch salad filling.



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