chickpea falafel recipe

Chickpea Falafel Recipe


  1. 2 cup Chickpeas, soaked overnight
  2. 2 tsp Coriander seeds
  3. 2 tsp Cumin seeds
  4. 1 Onions, finely chopped
  5. 3 tsp Garlic, finely chopped
  6. 2 green chillies, deseeded and finely chopped
  7. 1 handful of fresh Coriander, tough stalks removed, leaves chopped
  8. 1 tsp Red chilli powder
  9. 1 ¼ tsp Salt
  10. 1 tsp Soda bicarbonate
  11. 3 tsp Ginger
  12. Cooking oil for frying
  13. Lemon Juice 2 tsp
  14. black pepper


  • Drain the chickpeas and dry with paper towels.
  • Roughly grind the coriander and cumin seeds with a pestle and mortar.
  • Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs, and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp.
  • Take walnut-sized portions of the mixture and form into flat patties about 2cm thick. If you don’t want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours.
  • Pour the oil into a deep-fryer or large saucepan. Heat to 190°C, or until a bit of the falafel mixture resurfaces at once, bubbling furiously.
  • Cook the falafel a few at a time, for 2-3 minutes until deep golden-brown. Remove with tongs and drain on paper towel.
  • Serve warm or cold with tzatziki. Or serve with Pita Bread and salad.

For the tzatziki



  1. ½ cucumber, peeled and finely diced
  2. 1 tbsp white or red wine vinegar
  3. salt and freshly ground black pepper
  4. 150g/5oz thick Greek-style yoghurt
  5. 1 clove garlic, crushed
  6. 1 tbsp fresh mint, finely chopped


  • To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt.
  • Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel.
  • Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature.


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