Healthy, Homemade Falafel, Recipe

Not only is falafel a great dish for those light summer nights, but it’s also really quick and easy to make from scratch. Enjoy with a side of salad or in pita bread with red onion and lettuce if you’re on-the-go.

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1 cup chickpeas (cooked)

1 onion, coarsely chopped

2 large cloves of garlic, smashed

1.5 tsp ground cumin

1.5 tsp ground coriander

3/4 tsp cayenne pepper

½ bunch coriander stalks

1 lemon (juiced)

1-2 tbsp plain flour


Olive oil


  1. Drain the cooked chickpeas in a colander until there is no excess water left in the chickpeas.
  2. Put chickpeas into the food processor along with onion, garlic, coriander stalks, lemon juice and spices.
  3. Blitz until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
  4. Scrape out the mixture into a clean bowl and chill in the refrigerator for 30 minutes.
  5. Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat
  6. Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties of about about 1.5cm thickness.
  7. Shallow fry in hot pan for 5 minutes on each side or until golden on crisp on both sides and drain on absorbent papers.
  8. Serve with pita bread, Greek yoghurt, fresh vegetables, and sliced tomato.

Image via A Beautiful Mess