Chickpea falafel

Full of tempting Middle Eastern flavours, Tamasin Day Lewis's deep-fried falafel are perfect for a picnic or packed lunch
By Tamasin Day-Lewis
Chickpea falafel
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 45 minutes plus overnight soaking
  • Effort: hard



  • 350 g chickpeas, soaked overnight
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 1 handfuls flat leaf parsley, tough stalks removed, leaves chopped
  • 1 handful of fresh coriander, tough stalks removed, leaves chopped
  • 500-700ml groundnut oil
  • black pepper
  • tzatziki, to serve


1. Drain the chickpeas and dry with paper towels.

2. Roughly grind the coriander and cumin seeds with a pestle and mortar.

3. Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs, and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp.

4. Take walnut-sized portions of the mixture and form into flat patties about 2cm thick. If you don't want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours.

5. Pour the oil into a deep-fryer or large saucepan. Heat to 190°C, or until a bit of the falafel mixture resurfaces at once, bubbling furiously.

6. Cook the falafel a few at a time, for 2-3 minutes until deep golden-brown. Remove with tongs and drain on paper towel.

7. Serve warm or cold with tzatziki.

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