Falafels are balls of wonderful flavours from aromatic spices inspiring pictures of Middle Eastern Cafes serving strong coffees in glasses & warm Pita's stuffed with mouth watering Falafel. Served often with hummous, salad, roasted peppers & a tahini dressing they have been described as the ultimate 'clean' fast food. Make lots and keep a bowlful in your fridge. They are wonderful warm or cold and make a great savoury energy ball on its own as you're dashig out the door.

Falafel, as with most of my recipes are incredibly easy to make and you'll probably think afterwards...why did I ever buy these readymade!

Don't stop at just making Falafel balls out the mix, shape them into veggie sausages & burgers too. They freeze fabulously. Tip, if you've had your spices a while buy some new ones as they do lose their lovely flavour over time.


Makes 14

2 x 400g tins of cooked chickpeas rinsed and drained

1 to 2 tablespoons of olive oil

1 small onion roughly chopped

2 Cloves garlic roughly chopped

2 teaspoons of cumin seeds

2 teaspoons of coriander powder

Himalayan rock salt

Freshly ground black pepper

Good handful of flat leaf Parsley with stalks on

3 Heaped desert spoons of wholegrain spelt flour

Unflavoured coconut oil


Gently fry the onion in the olive oil in a frying pan till soft, about 5 minutes. Stir in the garlic, cumin seeds and coriander powder and continue to cook gently for a couple of minutes stirring.

Put the onion and spices into a food processor with the rest of the ingredients and blitz till well blended, usually about 10 seconds, check the seasoning.

Form into about 14 equal sized balls then put them on some greaseproof paper and pop in the fridge for about 30 mins.

Gently shallow fry them a few at a time in a frying pan in a small amount of coconut oil, turning them when them till they are brown all over.

Either serve straight away or store in the fridge.

They can be eaten cold or reheated in a oven.

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