Learn how to make falafel with our easy homemade falafel recipe! They are so much simpler to make than you might think.
This classic homemade falafel recipe is a great way of using up leftover chickpeas. It’s not as hard as you might think! This lunch time favourite will take around 25 mins to cook and 5 mins to prep.
This falafel recipe serves 4 people. Or you can make a batch and then store them to use throughout the week.
Any leftover falafel can be stored in an airtight container in the fridge for up to 2 or 3 days. You can serve falafel either hot or cold – the choice is yours! But if serving a couple of days after making it’s probably best to heat them up!
- 2 x 400g cans of chickpeas, drained
- 2tsp ground cumin
- 2tbsp fresh coriander, chopped
- 1 clove garlic, crushed
- 1 fresh green chilli, deseeded and finely chopped oil for frying
- To serve
- Greek-style yogurt
- Salad leaves
- 4 pitta breads, to serve
Mash the chickpeas or purée coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season the mixture and divide into 24 pieces of equal size. Shape each piece into a ball.
Heat a little oil in a frying pan and cook the patties for about 6 mins each, until crispy and golden. You may need to do this in batches depending on your pan.
Toast the pitta breads and cut them in half. Serve each half with three falafel, salad leaves and some Greek yogurt.
Top tip for making Homemade falafel
Tahini (sesame seed paste) can be added to your falafels to give them a sliightly creamy texture. Add 1tbsp to the mix.