Falafels with pita sauce

Difficulty 2/5

Makes 10-12  falafels • Prep : 15 min • Cooking : 5-20 min • Recipe by

  • -180 g chickpeas (dried)
  • -30 g fresh parsley
  • -30 g fresh coriander (optional)
  • -10 g fresh dill
  • -2 stalks fresh mint
  • -2 spring onions
  • -1,5 tsp garlic powder
  • -1 tsp ground coriander
  • -1 tsp ground cumin
  • -1 tsp baking powder
  • -30 g flour (or chickpea flour)
  • -Salt & Pepper
  • -Pita Sauce
Falafels with pita sauce

  1. 1Soak the chickpeas in water for 6-8 hour or overnight. Drain and add to a food processor. You can also use canned chickpeas, but falafel made with dried chickpeas soaked overnight have a much better texture and flavour. You might need to add a little more flour when using canned chickpeas.
  2. 2Chop the fresh herbs and spring onions, and add them to the food processor along with the spices. Pulse until the mixture resembles coarse sand – do not blend completely!
  3. 3Transfer the mixture to a bowl and add the flour and baking powder. Season to taste with salt and pepper. Form about 10-12 falafel with your hands. (Add more flour if the dough feels too wet or a little cold water if it feels too dry.)
  4. 4Deep-fry the falafel at around 170C for 1-2 minutes. For a healthier version, bake them in the oven for 20-25 minutes at 180C or you can bake them in the airfryer at 180C for 10-15 minutes. Serve the falafel with Pita Sauce.
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