Spicy falafels

Spicy falafels

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(118 ratings)

Prep: 10 mins Cook: 10 mins Ready in 20 minutes


Serves 6

Cheap and dead easy to make - stuff them into pittas with salad, or serve with couscous and hummus

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per falafel

  • kcal105
  • fat6g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein5g
  • salt0.27g
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  • 2 tbsp sunflower or vegetable oil
  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 400g can chickpea, washed and drained
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander (or use more cumin)
  • handful parsley, chopped, or 1 tsp dried mixed herbs



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.

  2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

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Comments, questions and tips

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Sophie Broome's picture
Sophie Broome
19th May, 2019
No flavour and the texture was somewhat floury. Very unlike typical falafel.
Andrew Peters's picture
Andrew Peters
16th Feb, 2019
Truly horrific!!
Sarah Chatten's picture
Sarah Chatten
30th Oct, 2018
Terrible!!! Mixture very loose and flavourless.
12th Jun, 2017
Made this for the first time tonight with canned chick peas and in a food processor. Covered them in brown breadcrumbs and they fried well without falling apart. I chilled them for about half an hour before cooking. Only thing I would change is up the spices by half a teaspoon each and add salt and pepper. Also we are garlic lovers so another clove or two wouldn't go amiss in our house!
4th May, 2017
Only used dried chickpeas soaked for 12 hours, drain then pat dry. Place in food processor with your choice of spices and herbs and grind. Shape into balls or patties then refrigerate for at least an hour before cooking. These are traditionally fried.
MayaRoseX's picture
27th Mar, 2017
Sounds fun
19th Jan, 2017
Very loose batter, even though I adjusted it and took the egg yolk instead of the whole egg. Not gonna make it again!
6th Nov, 2016
I read the comments on here and before I tried the recipe and tried adjust it accordingly, it was still really tasteless - so much so that I can't eat them! Horrible mush ! What a waste of time :(
9th Oct, 2016
Terrible! Followed the recipe exactly and turned out very poor. Tasteless and mushy (even after cooking them for way way longer than the instructed time), they were very pale and didn't have the typical dark brown/greeny falafel colour, too wet to mould and fell to crumbly pieces in the pan! I wish I didn't have to make them, but cannot purchase ready made ones from anywhere near me! Going to have to search the web for a better recipe!
catherine sloane
17th Jun, 2016
Canned chickpeas are NO GOOD. Use soaked overnight chickpeas instead. A cup of dried chickpeas equals almost 2 cups when soaked overnight. I also use a bit of flour and a teaspoon of baking powder. I don't add an egg either. A delicious sauce is made with tahini, lemon juice and water to get a consistency of a purée. Touch of salt.


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21st Aug, 2016
Loved the flavour. Mixture looked too wet and added oats, as they are healthier than flour. Served with two dips humus and a yogurt dip. (Yogurt dip: approx cup of yogurt, small crushed garlic, squeeze of lemon juice and drizzle of olive oil S&P). My son had them with mayonnaise only. Next time I will add chilli flakes or fresh. I mashed the tinned chickpeas with a spoon and a potato masher and it takes a long time by hand. Also without any dips or sauces or salad, falafels would be too dry to eat on their own.
7th Oct, 2015
Use a blender
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