Falafel is a delicious deep-fried spiced chickpea patty that is served as a snack in most Middle Eastern countries. According to The Hummus Blog, the invention of falafel is contested as some believe it was invented by Egyptian Copts 1000 years ago, and others believe it was invented in ancient India back in 6th Century AD. 

Traditionally, falafel was made with fava beans. However, the common falafel we see today is mostly made from chickpeas. There are several adaptations to making falafel, but most recipes have the 3 main ingredients: chickpeas, coriander and cumin. 

After several attempts to make this, I have finally figured out how to make the most moist, airy and tasty falafel. First, there are two secrets to making the perfect falafel:

1. Never use canned chickpeas. Use the dry kind and soak them.

2. Use limited flour and baking soda otherwise your falafel will be pasty! 

Here’s my recipe. Don’t forget to tag me or send me your recreations if you make this. I would love to share!


  • 1.5 cups of overnight soaked chickpeas (from the dry packet)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 2-3 bunches of fresh cilantro/coriander
  • 2 bunches of fresh parsley
  • Half red onion chopped
  • 5 cloves of garlic
  • Half a large lemon
  • 1 tsp pink Himalayan salt
  • 1 tsp of cayenne pepper or red pepper powder
  • 2 tbsp of all-purpose flour
  • A little less than 1 tsp of baking soda
  • Unrefined oil for frying


  1. Toast the cumin seeds and coriander powder in a dry skillet over high heat for a few mins until fragrant. Let it cool and place on a mortar or bag to crush.
  2. Place the crushed spices in a large bowl. Set aside.
  3. Place the drained chickpeas, coriander and parsley stems (make sure you removed the roots), onion and garlic in a blender. You can do this in separate parts to get a smoother consistency.
  4. Place the smoothened mixture in the bowl with the crushed cumin and coriander spices. Mix thoroughly.
  5. Add the cayenne pepper or red pepper, and salt. Mix it altogether.
  6. Add the flour and baking soda, and spritz half the lemon over this. Mix this well.
  7. Place this in the fridge for 1 hour
  8. Take the mixture out of the fridge and roll it into palm sized spheres. 
  9. Deep fry 2 or 3 at a time. Adding more in the oil will decrease the oil temperature and you will be left with a disintegrated falafel burning in oil.
  10. Serve hot with a parsley salad or as pictured, a beetroot salad made with fresh kale, red onion, oranges, pomegranate, lettuce and crumbled feta cheese – with a spritz of olive oil!

All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.

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