My go-to falafel recipe

I have changed my falafel recipe so many times over the years. This is my up to date version! 

Ingredients (makes 10 falafel)

  • 1 tin of chickpeas (240g drained) 

  • 1/2 cup roasted salted Fava beans 

  • 1 eschalion shallot 

  • 1 garlic clove 

  • Handful of coriander 

  • Juice of 1/2 lemon 

  • 1 tsp asafoetida

  • 1 tsp ground cumin

  • 2 tbsp flour 

  • 3 tbsp rapeseed oil 

  • 2 grinds of black pepper

  • Vegetable oil (for frying) 


  1. Drain a tin of chickpeas throughly so that they are dry and then pour them into a food processor.

  2. Partially blitz the chickpeas (you want them to break down a little but not become purified). 

  3. Transfer the chickpeas to a large bowl. To the blender add the fava beans, garlic, shallot and coriander. Blitz the mixture together and transfer to the bowl. 

  4. Add the lemon, asafoetida, cumin, flour, rapeseed oil and black pepper to the chickpea mixture. 

  5. Mix the ingredients together using a spoon. 

  6. Roll the mixture into 10 equal size balls. With the palms of your hands gently flatten the falafel. 

  7. Rest the falafel in the fridge for 30 minutes - 1 hour. 

  8. Using a saucepan heat up enough vegetable oil to allow the falafel to deep fry. When the oil is hot add the falafel in patches of 4. Don't overcrowd the pan as this will decrease the temperature of the oil.

  9. Cook the falafel for 3 minutes on each side or until they are a lovely golden brown. 

  10. Serve with some hummus, pitta and other wonderful things. 


Tip 1: I don't add salt to this recipe because the Fava beans are salted. ​

Tip 2: Resting the falafel in the fridge helps the ingredients bind together.

Tip 3: Flattening the falafel makes the falafel become evenly crispy when deep frying. 

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Ingredient Specifics