This didn’t turn out too bad. I’m not really sure how falafel is supposed to taste, but this was more … mealy than I expected. Probably because I forgot the onion. 😦 Falafel are traditionally deep-fried, but this recipe is shallow-fried and perhaps a little healthier.


  • 1 can chickpeas
  • 1/2 medium onion
  • some chopped mint
  • some chopped coriander
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp ground coriander
  • pinch cayenne pepper
  • 1 egg


  1. Pulse the chickpeas in a food processor, make sure they have some texture.
  2. Add the rest of the ingredients, season well with salt and pepper, then mix.
  3. Form into small patties and fry in a tablespoon of olive oil until golden brown, about 3 minutes each side.
  4. Squeeze with lemon or lime juice to serve.

This can be served in pitta breads, wraps or with salad. Add some natural yoghurt and pickled chillies if you like.

Serves 2 as a snack, depending on the accompaniments.


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