white plate of falafels and salad

I saw so many food outlets in Amsterdam selling falafels but I was never brave enough to try one as I had no idea what they were.  Fast forward several years and I was inspired to see what they are and so here is my easy falafel recipe.


I quite often double up the recipe so that we can have cold leftovers for lunch or a picnic too.

Chick peas, 400g tin
1 Onion, finely chopped
2 Cloves of garlic, crushed
1 Egg, beaten
50g Plain flour
2 tsp Ground cumin
2 tsp Ground coriander
Small handful chopped fresh parsley
Salt (optional)
3 Tablespoons Sunflower Oil


Preheat oven 220°C, 425 F, Gas mark 7.

Heat 1 tablespoon of oil in a frying pan and add the onion and garlic for 6-8 minutes stirring occasionally until they start to colour.

Add the spices and stir well in then transfer to a mixing bowl.

Drain and rinse the chickpeas and add to the bowl.  Mash the chickpeas until they are broken down.

Stir in the chopped parsley and season with a little salt (optional) and pepper.

Add the beaten egg and mix well (hands are good for this although a little messy).

You can mould the falafels into small balls with your hands then roll in flour shaking off any excess.

Heat 2 tablespoons of oil in a frying pan and gently brown the falafels on all sides over a medium heat then transfer to a lined baking tray.

Bake in oven for 10 to 12 minutes.

Great served with salad, salad and cous cous or in a pitta bread with salad.  Enjoy!

Another addition to serving them is either garlic sauce or a raita sauce which complements the falafels really well.