Middle Eastern falafel

Middle Eastern falafel are great stuffed into pitta bread and smothered in fresh tomato sauce for a sure-to-please vegetarian dish
Middle Eastern falafel
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 400 g canned chickpeas, drained
  • 1 small onion, peeled
  • 1 clove garlic, peeled
  • 1 pinches dried red chilli flakes, (optional)
  • 2 sprigs coriander, parsley or mint
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 1 tsp flour
  • freshly ground sea salt and black pepper
  • vegetable oil, for shallow frying


1. Put all the falafel ingredients less the flour and oil into the a blender and blitz to a chunky paste. Stir the mixture, add the flour and a tablespoon of water and blitz again to combine. Shape into 4 patties and flatten slightly.

2. Cover the base of a frying pan with olive oil and heat until hot but not smoking. Fry the falafel for 3-4 minutes on each side, until golden and cooked through. Drain on kitchen paper.

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