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Easy falafel recipe

Falafels in pitta bread that has been grilled. With gherkins, pickled cabbage and greens

Easy falafel recipe

Name: Easy falafel recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 tbsp sunflower or vegetable oil; 1 small onion finely chopped; 1 garlic clove, crushed; 400g can chickpea washed and drained; 1 tsp ground cumin; 1 tsp ground coriander (or use more cumin); handful parsley chopped, or 1 tsp dried mixed herbs; 1 egg beaten

Cathryn Evans

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Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

Ready in 20 minutes

A star rating of 3.5 out of 5.165 ratingsRate

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Our simple homemade falafels are so easy to make. Stuff them into warm pittas with salad, or serve with couscous and hummus for a budget-friendly lunch.

Freezable

Dairy-free

Gluten-free

Nut-free

Vegetarian

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Alternatives

Complete the dish

Try our air fryer falafel and air fryer nachos with the perfect crunch—no deep frying needed!

Test Kitchen tips for the perfect falafels:

We find the mixture is much easier to shape if it's been chilled for 30 minutes before cooking. It helps the falafel hold together and gives them a lovely crisp exterior once cooked.
For a bit of flavour variation, you could add a little smoked paprika or a pinch of chilli flakes to the mixture. Fresh herbs such as parsley, dill and coriander also make a big difference to the finished falafel.
Whenever making a batch, we often freeze some of the uncooked falafel. They can be cooked straight from frozen, making them a handy option for quick lunches and easy midweek meals.
For the crispiest finish, avoid overcrowding the pan. Giving the falafel a little space allows the hot air to circulate, so they cook evenly and become beautifully golden all over.

Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower or vegetable oil
1 small onion

finely chopped
1 garlic

clove, crushed
400g can chickpea

washed and drained
1 tsp ground cumin
1 tsp ground coriander

(or use more cumin)
handful parsley

chopped, or 1 tsp dried mixed herbs
1 egg

beaten

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Nutrition: per falafel

kcal105
fat6g
saturates1g
carbs8g
sugars1g

low
fibre2g
protein5g
salt0.27g

low

Method

step 1

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
step 2

Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

Recipe from Good Food magazine, October 2006

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A star rating of 3.5 out of 5.165 ratings

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