0 0
Crispy Falafel

Share it on your social network:

Or you can just copy and share this url


1 Cup Raw Chickpeas Soaked 4 -8. Overnight is best In the fridge
1 Cup Fresh Coriander medium bunch
Medium size Onions Cut in quarters
3 large Garlic Cloves Crushed
Ground Cumin
1 Tsp Ground Coriander
1 cup Parsely Fresh parsely
4 Tbsp Olive oil
Salt and Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crispy Falafel


    Falafels are so versatile, you can either eat them hot or cold with a salad. You can break them up and have them win a salad or with the tahini sauce.

    • 40
    • Medium




    Falafels are fun to make and they are so crispy and delicious. They are a Middle Eastern street dish now enjoyed by all people from all walks of life. This recipe requires that you soak the chickpeas overnight for best results.







    1. Firstly, discard the water from the soaked raw beans and put them in the food processor and pulse for 30-60seconds or until they turn to small soft grainy texture.
    2. Do not use tinned beans. I have used tinned beans before and I have soaked the beans for a short period of time it does not work very well.
    3. You can try but you will end up with something that is not falafels.
    4. What I did this time as I did not have much time I bought ready made falafel meal from our local organic produce called the Source. Makes life easer.


    5. Combine the pulsed chickpeas, coriander, parsley, onion, olive, garlic, spices , salt and pepper and pulse again for 10-30 seconds.
    6. When all combined begin to make into shapes round or flat it does not matter.
    7. If you make them flat you can either bake them in the oven or fry them. It all works fine.
    8. Heat up some oil in the sauce pan and fry turning them over frequently so they don't burn.
    9. Be careful with hot oil as it can splash and burn you. I would Use a long wooden spoon to carefully drop them in.
    10. I do not let these immerse in oil that is my preference and it works well.
    11. Depending on how many you have made 1 takes about 3-4 mins to be ready.


    I served these with cabbage salad and the next day I used the left over falafels I deconstructed them and threw them with steamed veggies and the tahini sauce.
    Tahini Sauce
    Tahini paste: mix in 1 tbsp paste with 4 tbsp warm water to loosen it up and add lemon juice, minced garlic keep mixing adding water as required until you get a preferred consistency.



    My name is Angie, and welcome to my Blog! I love to cook and stay healthy and want to share that passion with you. Here you will find many delicious and healthy options recipes that are mainly plant-based and easy to make for everyone on many occasions.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Quick Chicken Veggie Soup
    Quick Chicken Veggie Soup
    Soba Noodles and Cabbage Slaw
    Quick Chicken Veggie Soup
    Quick Chicken Veggie Soup
    Soba Noodles and Cabbage Slaw

    Add Your Comment