Spicy falafels

Spicy falafels

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(114 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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6th Dec, 2012
Sorry but you can't make falafel with caned chickpeas or indeed Caned fava (broad) beans. The mixture is too wet. Soak the peas/beans overnight then process the raw drained peas until they look like cous cous. You will have perfect falafel.
2nd Aug, 2012
These are excellent but I agree very crumbly, my advice is to keep them as little balls instead of squashing them into flat patties as they stay together much better :)
31st Jul, 2012
Tried this last night, lovely! Would probably double up on the mixture next time.
13th Jul, 2012
Very bland and crumbly. Altogether really disappointed.
thegoddess_ca's picture
18th Jun, 2012
We added a bit of lemon juice as another commenter suggested, and they're really good. Next time, more salt (a tiny bit), and some finely diced roasted red peppers...
14th Jun, 2012
Can you freeze them for storage? I'm a student so I only cook for one person which makes serving sizes difficult sometimes.
14th Jun, 2012
I made these according to the recipe, but thought the mixture was a bit too wet to make into ball shapes! I chilled them for a few hours but they didn't really firm up at all. Next time I make them I'll try the suggested addition of breadcrumbs to hold them together a bit better. They also really needed a bit of lemon juice. I didn't fry them either, but baked them as a few other people had done, they were good and held together well, but not as nice as fried would be I think! Nice in pitta breads with some houmous and lettuce!
10th Jun, 2012
bland, dry , tasteless
10th May, 2012
Simply divine! I used fresh coriander instead of ground and added a little smoked paprika and cayenne pepper which gave them a little kick. I also added breadcrumbs which prevented them becoming too crumbly. But all in all a lovely recipe and very yummy indeed ;0)
29th Apr, 2012
These were great! I also added two grated apples and loads of chopped coriander and that made them taste superb. They do have a tendency to fall apart when being fried though, depsite me adding an extra egg to the mixture. Still an easy and relatively quick recipe.


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