Spicy falafels

Spicy falafels

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(97 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 houmous

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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12th Oct, 2014
I have tried this recipe a number of times and, seeing some of the negative comments, think it needs a little defence! Mashing the chickpeas does take a bit of time and a bit of hard work but gives a great consistency in the end. The egg does make the mixture too soggy and usually ends up making a delicious sort of chickpea- scrambled egg! I now add some flour after the egg to dry the mixture out a little and allow the shaping of the falafel. I tend to add a bit more spice than stated to suit my taste, and a little salt is a necessity, but this falafel recipe really is delicious! I am making it today for lunch with pitta, feta, salad and harissa yoghurt.
catherine sloane
17th Jun, 2016
I just mix it all in the food processor. Also a few cloves of garlic!!
1st Oct, 2014
Not great at all. Mashing the chickpeas with a fork would take the strength of ten men and the patience of Job so I blended them. The mixture is almost too wet to fry but when fried it becomes dry, crumbly and tasteless. You'll need to make some serious adjustments to get this tasting good so my guess is go find a different recipe and avoid this one. In summary, Failafel.
17th Aug, 2014
Disaster! 1. Don't attempt to squash chickpeas with a fork - it doesn't work, leaving you squeezing 200-odd chickpeas between your fingers (I don't have a potato masher or any type of food processor). 2. Even leaving out the egg, as suggested by comments, does not create a workable paste for patties. I ended up boiling some potatoes and then chucking them in the pan with the chickpea mess to create a mediocre curry instead.
11th May, 2014
Definitely add more spice, maybe even double the quantities given, and use half an egg to avoid mixture being too wet to handle. But otherwise this is a delicious recipe, and super-easy to make!
19th Apr, 2014
Really simple to make, added chilli flakes, and some fresh thyme and served with pittas, hummus and salad
rosievimes's picture
10th Mar, 2014
These were really simple to make and were perfect wrapped in flat bread with some tomato, avocado, and natural yogurt. I mashed my chickpeas with a fork and found that the patties held together pretty well when I cooked them, but the pan does need to be nice and hot to get that crispy golden outter layer. Next time I would add a few more herbs & spices to the mix as the falafels were a touch bland.
24th Oct, 2013
These were lovely - I found the mixture a bit wet as other reviewers have said, however I went with it and they firmed up in the frying pan. I added a couple of finely chopped dried apricots - I will definitely be making these again. It made a lot more than 6!
16th Oct, 2013
I used coriander instead of parsley, added in a bit of lime and used the whole beaten egg. Very wet and difficult to shape. Added flour but was still pretty wet! next time will try more flour and less egg maybe? very tasty though and will definitely keep trying to perfect this one
23rd Jul, 2013
I loved this, but it took me a few attempts to get it right. Definitely suggest using a food blender rather than a masher, and I too had to add flour, and used some breadcrumbs I had handy to keep the mixture together and allow them to cook properly. I'll be using this over and over again, but with the above adjustments.


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