Name: Freezable Herby Falafel with Fresh Herbs and Spices Recipe
Prep time: PT-490152H45M17S
Cook time: 30 min
Total time: PT-490152H45M17S
Cuisine: Middle Eastern
Ingredients: 250g dried chickpeas; 2 tsp coriander seeds, crushed; 3 tsp ground cumin; ½ tsp chilli flakes (optional); Pinch of allspice; 2 large garlic cloves, crushed; Small bunch of parsley, leaves picked and roughly chopped; Small bunch of coriander, leaves picked and roughly chopped; ¾ tsp baking powder; 30g sesame seeds (optional); Sunflower oil, for frying; Warmed flatbreads; Hummus; Pickles; Sliced radishes; Mint; Coriander; Tahini; Za’atar or chilli flakes and chilli sauce (optional)

Ingredients

250g dried chickpeas

2 tsp coriander seeds, crushed

3 tsp ground cumin

½ tsp chilli flakes (optional)

Pinch of allspice

2 large garlic cloves, crushed

Small bunch of parsley, leaves picked and roughly chopped

Small bunch of coriander, leaves picked and roughly chopped

¾ tsp baking powder

30g sesame seeds (optional)

Sunflower oil, for frying

Warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve

Instructions

Step 1: Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hours.

Step 2: Drain the chickpeas and pat them dry with kitchen paper. Tip into a food processor and pulse until they begin to break down.

Step 3: Toast the coriander seeds, cumin, chilli flakes, and allspice in a small dry pan for 1-2 minutes until fragrant. Add these spices, along with the garlic, parsley, coriander, and 1½ tsp sea salt to the food processor. Blitz until the mixture is smooth and pliable—it should hold together when squeezed.

Step 4: Tip the falafel mix into a bowl, stir in the baking powder, cover, and chill for 30 minutes.

Step 5: Form the mixture into 12 small discs. If using, coat each lightly in sesame seeds. Chill for another 15 minutes.

Step 6: Heat sunflower oil in a large non-stick frying pan to a depth of about 1 cm over medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 minutes, turning halfway, until deeply golden. Transfer to a plate lined with kitchen paper to drain.

Step 7: Heat the oven to 220C/200C fan/gas 8. Place the falafel on a lightly oiled baking sheet, brush with some oil, and bake for 15-20 minutes until crisp.

Step 8: Serve the falafel in warmed flatbreads with your choice of hummus, pickles, sliced radishes, herbs, and sauces.

Tips & Variations

You can freeze the falafel before or after frying. Arrange them on a baking tray in a single layer and freeze until solid before packing in food bags for up to three months.

For extra smoky flavor, add a pinch of smoked paprika to the spice mix.

Use fresh lemon juice or sumac as a tangy topping when serving.

If you prefer baked falafel, brush with oil and bake directly without frying for a lighter option.

Storage

Store cooked falafel in an airtight container in the fridge for up to 3 days. Reheat in the oven at 200C/180C fan/gas 4 for 15 minutes until piping hot. For frozen falafel, thaw at room temperature for 2 hours before cooking. If frozen unfried, cook from frozen starting at the frying step. If frozen after frying, reheat in the oven as directed.

FAQs

Can I use canned chickpeas instead of dried?

For the best texture and flavor, dried chickpeas soaked overnight are recommended. Canned chickpeas are softer and can make the falafel mixture too wet, affecting how well they hold together.

How do I know when the falafel mixture is ready?

The mixture should be smooth and pliable, holding together when squeezed in your hand without falling apart. If too crumbly, pulse a little more or add a small amount of flour to bind.