Crispy Falafel

Easy, Serves 3, Prep time: 25 mins.

Falafel is a Middle Eastern street-food classic. Typically served wrapped in pita or had as part of a mezze, these deep-fried chickpea (or even fava bean) balls make for a delicious snack. Let’s make some!


  1. Dried chickpeas*, 1 cup
  2. Red onion, small, 1 no
  3. Fresh coriander leaves, 1/4 cup
  4. Garlic, 6 cloves
  5. Ground black pepper, 1/2 tsp
  6. Ground cumin, 1/2 tsp
  7. Ground coriander powder, 1/2 tsp
  8. Red chilli powder, 1/2 tsp
  9. Salt, 1 tsp
  10. White sesame seeds, lightly toasted, 2 tbsp
  11. Baking soda, 1 tsp
  12. Neutral oil, for deep frying

*Soak your dried chickpeas for at least 24 hours before using them. Adding a teaspoon of baking soda into the water will help the softening process.


  1. Chop your onion into quarters and drain the chickpeas. In a mixer jar, add the chickpeas, onions, garlic cloves, chopped coriander leaves, salt and spice powders.

2. Blitz the entire mixture, in 30-second intervals until finely ground. The texture should resemble couscous and be well processed to prevent the falafel from disintegrating in the hot oil. The most crucial step for perfect falafel is cooling the mixture in the fridge for at least an hour, before shaping and frying.

3. Heat the oil in a pan over a medium flame*. Add toasted sesame seeds and 1 tsp baking soda into the cooled falafel mixture and incorporate well. Using your fingers and palm, shape the mixture into lemon-sized balls and place directly into the hot oil. We recommend sliding in a maximum of 4 balls at a time and not disturbing them for a minute or two.

*To check if your oil is at the right temperature, place a small ball of the falafel mixture into the hot oil. If it bubbles and starts developing a light brown colour, you’re ready to go.

4. Cook the falafel balls until evenly browned and drain on kitchen absorbent paper. Serve as a snack, or as part of a beautiful Mezze platter.

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