Falafel - ready for frying © 2009 kit

Recipe: Falafel

When I headed out to a large beer festival it was after work hours and I didn’t have time to eat dinner beforehand. As with a big-enough beer festivals there were a few food stalls that depended on like-minded folk such as myself. I wasn’t really excited about many of the options available so I thought I’d give the vegetarian (- big beer festival in the UK, you see -) stall a try. They did offer some more appealing fare but I felt my eyes water and my wallet weep at the prices for their goods. Yikes. But, their falafels were rather pleasant – not oil-soaked forlorn looking thick-crusted balls that one may expect very late at night. I swore that day I wouldn’t repeat that experience again – if I was to eat at a beer festival I would need to bring my own food or seek less pricey foodstuffs.

My frustration did prompt me to try falafel again. This recipe is based on a simple falafel burgers recipe I found.

Falafel ready for frying

Falafel ready for frying



  • heaped tsp cumin seet
  • heaped tsp coriander seed
  • 2 tins of chickpeas
  • chopped parsley (to taste)
  • chopped spring onion and/or chives (to taste)
  • harissa paste or chilli sauce or chilli powder
  • 2 Tbs plain flour
  • 2 Tbs sunflower oil
  • 1 egg (optional, omit for vegan)
  • freshly ground salt/pepper (to taste)


  1. Toast the spices in a dry frypan until fragrant
  2. Remove the spices and grind with a pestle and mortar
  3. Place all the ingredients in a blender and emulsify until fairly smooth. If you would like to make the texture a little more chunky, withhold some chickpeas and herbs and place them in when it appears to be half-way there
  4. Roll the mix into small balls (about 3-4cm in diameter)
  5. Heat oil for deep frying and fry until lighly golden

Apparently you can freeze unused falafel at the pre-fried stage – I haven’t yet tried as this batch was demolished within 2-3 days.

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