Friday, 25 May 2012


I'd always assumed that falafel were tricky to make, but as long as you have a blender they are very easy.


  • 2 tins of pre-cooked chickpeas, drained
  • 4 cloves of garlic, peeled and roughly chopped
  • a bunch (about 30g) of leaves of coriander
  • a bunch (again about 30g) of parsley leaves
  • 1 red onion, peeled and roughly chopped
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 2 tbsp lemon juice
  • 2 tbsp gram (or plain) flour
  • 1 tsp bicarbonate of soda
  • Enough sunflower oil to fill a frying pan to about 1cm depth


  1. Place all the ingredients apart from the oil into a blender and blend until combined. Don't over blend or the falafel will lose all their texture.
  2. Heat the oil in the frying pan over a medium heat.
  3. Use your hands and palms to shape the blended ingredients into small falafel shaped balls or into flat patties.
  4. Place in the oil and cook for a couple of minutes on each side. If the oil doesn't sizzle when you first add the mixture then it isn't hot enough, so raise the heat under it a bit.
  5. Serve hot or cold on a salad of fresh leaves.
Makes enough falafel for 3 or 4 people.

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