The best falafel
- Lina Saad
Published: September 4, 2026 at 12:01 PM
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 30 mins
plus overnight soaking and 30 mins resting
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This is an authentic falafel recipe that's so good, you may never eat shop-bought again
Dairy-free
Egg-free
Gluten-free
High-fibre
Vegan
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Ingredients
Nutrition
Units:
MetricUS
-
200g dried chickpeas
(soaked overnight)
-
100g dried split broad beans
(soaked overnight)
-
1 medium onion
roughly chopped
-
4 garlic cloves
peeled
-
½ bunch parsley
stems removed
-
¾ bunch fresh coriander
-
handful of basil leaves
-
2 tsp ground cumin
-
1 tsp ground coriander
-
¼ tsp marjoram
-
¼ tsp ground cinnamon
-
¼ ground fennel seeds
-
¼ tsp allspice
-
¼ tsp ground caraway
-
½ tsp chilli flakes
or fresh green chilli (optional)
-
1 new potato
cut into quarters
-
1 tsp bicarbonate of soda
-
50g sesame seeds
plus more for coating
-
oil
for deep-frying
-
Arabic bread, tomatoes, parsley, pickled turnips and fresh mint
to serve
For the tarator sauce
-
125ml tahini
-
2 lemons
juiced
-
1 garlic clove
crushed
-
2 tsp harissa
or any other chilli sauce
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Nutrition: per serving
-
kcal614
-
fat34g
-
saturates5g
-
carbs37g
-
sugars6g
low
-
fibre23g
high
-
protein29g
-
salt0.78g
low
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Method
-
step 1
Soak both the chickpeas and split beans overnight. When you are ready to cook, drain and rinse the beans under cold water.
-
step 2
In a food processor, blitz the chickpeas, broad beans, onion, garlic, herbs, spices and potato until a fine paste forms.
-
step 3
Stir in the bicarb, some salt and the sesame seeds. Let the mixture rest for 30 mins.
-
step 4
To make the tarator sauce, whisk all the ingredients with a splash of water until smooth and pourable. Adjust the lemon and water for your preferred tang and texture.
-
step 5
Shape the falafel mix into balls or patties using a small ice cream scoop or slightly damp hands. Sprinkle more sesame seeds on top if desired.
-
step 6
Heat the oil in a large saucepan filled a third full, or in a deep-fat fryer, to 180C. Fry the falafel in batches until golden brown and starting to float in the oil. Scoop out and drain on kitchen paper, and keep warm while you fry the remaining batches.
-
step 7
Serve with the tarator sauce inside Arabic bread with tomatoes, parsley, pickled turnips and fresh mint, if you like.
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