A blend of warming spices combine to make Nadia Sawahla's flavoursome falafels
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus soaking and resting
  • Effort: easy


  • 175 g dried chickpeas, soaked in cold water for 24 hours
  • 85 g dried fava beans, soaked in cold water for 24 hours
  • handful parsley, leaves only, chopped
  • handful coriander, leaves only, chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1½ tsp salt
  • 1½ freshly ground black pepper
  • 1 tsp cayenne pepper, (optional)
  • 2 cloves garlic
  • 1 tsp bicarbonate of soda
  • ¼ green peppers, de-seeded and finely chopped
  • 3 tbsp sesame seeds
  • groundnut oil, for deep frying
  • 2 tbsp flour


1. Drain the soaked chickpeas and fava beans.

2. Sprinkle the parsley and coriander into a food processor and chop finely. Tip in the chickpeas, fava beans, and all the remaining ingredients apart from the sesame seeds, groundnut oil and flour, and blend to a coarse mixture.

3. Transfer the mixture to a bowl, stir in the sesame seeds and flour, then set aside to rest for about an hour.

4. To cook the falafels, preheat a deep fat fryer. Take about a tablespoon of the falafel mixture and shape into a rough round. Repeat with the remaining mixture.

5. Deep-fry the falafels for 3-4 minutes in the groundnut oil, or until crisp and golden-brown. Remove from the hot oil and drain on kitchen paper. Keep warm until ready to serve.

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