new recipe: Easy Homemade Falafel (with Real-World Tips & Tangents!)

Why is This Falafel My Go-To?

Okay, so, falafel. You know those nights when you kind of want takeout, but also can’t quite face another delivery bill? That’s usually when I end up making falafel. There’s this time when my cousin, visiting from Bristol, tried to help and almost turned the kitchen into a chickpea snowstorm (pro tip: don’t open the food processor mid-whiz). Still, the results were honestly some of the best falafel I’ve ever had, or maybe it was the chaos that made it memorable. Which is to say, you don’t need to be perfect at this. Actually, the rough edges make it taste even better.

Why You’ll Love This (Or Maybe Just Find It Handy)

I make this when I’ve got a bunch of hungry people to feed, or honestly when I just need to use up that bag of dried chickpeas lurking at the back of the cupboard. My family goes wild for it—especially my little one, who claims falafel tastes like “crispy clouds.” (She’s not wrong, but I think she just likes the crunch.) Sometimes I get frustrated shaping the mix because it sticks everywhere, but I find wetting my hands a little helps. Oh, and it’s vegan, so my mate Jamie doesn’t feel left out for once.

What You’ll Need: Ingredients

• 1 cup dried chickpeas (not canned! Though, in a pinch, I’ve used canned—just a bit mushier; not the end of the world)
• 1 small onion, roughly chopped (red or white, whatever’s rolling around in the veg drawer)
• 3-4 cloves garlic—let’s be real, I use like 5
• 1 big handful fresh parsley (coriander/cilantro is brill too, or even a mix)
• 2 tsp ground cumin
• 1 tsp ground coriander (sometimes I skip this, but it’s better with)
• 1/2 tsp cayenne or chili powder (up to you, I often add a dash more)
• 1 tsp salt (give or take, to taste)
• 1/2 tsp baking powder (my grandmother swore by baking soda, and honestly it works fine too—just half as much)
• 2-3 tbsp flour (plain, chickpea flour, or whatever’s handy—sometimes I use oat flour if I’m feeling healthy-ish)
• Oil for frying (sunflower, vegetable, or even olive oil if you don’t mind a splurge)

How I Actually Make It (Step by Step…ish)

1. Soak the Chickpeas: Toss your dried chickpeas in a big bowl of cold water. Let them soak overnight—at least 12 hours (I’ve forgotten them for 24, no drama). They’ll double in size and look a bit weird, don’t panic.
2. Drain and Blend: Drain those chickpeas well (seriously, pat them dry with a tea towel or the mix goes mushy). Dump into a food processor with onion, garlic, parsley, cumin, coriander, chili, salt, baking powder, and flour. Blitz until you’ve got a crumbly green-ish mix. Not hummus, not chunky—somewhere in the middle. This is where I always sneak a taste. Needs more salt? Add it now.
3. Chill Out: Pop the mixture in the fridge for 30 minutes (or longer, if you forget about it like I do). It firms up a bit, makes it easier to shape. But, honestly, sometimes I skip this step when I’m in a rush.
4. Shape It Up: With damp hands (trust me), shape spoonfuls into balls or little patties. Golf ball size is good. If it falls apart, add another tablespoon of flour. Or just…squish it together, no one’s judging.
5. Let’s Fry: Pour oil into a deep-ish pan, enough for the falafel to bob about a bit (but shallow-frying works, too). Heat over medium-high—test with a crumb; it should sizzle. Drop in a few falafel at a time (don’t crowd). Cook till deep golden brown, turning as you go—about 2–3 minutes a side. Fish out with a slotted spoon, drain on paper towels. Repeat.
6. Eat!: Serve immediately, or keep warm in a low oven if you’re batch-frying. Or just eat one straight out of the pan (careful, I always burn my tongue).

What I’ve Learned (Notes & Non-Expert Wisdom)

• If the mix is too wet, add more flour. If it’s stubbornly dry and won’t hold, a splash of water (just a splash, or it gets gluey) helps.
• I used to think you had to deep-fry, but shallow-frying works fine (a bit less crunchy, but hey, less mess).
• I once tried baking them—came out a bit sad and dry. If you’re set on it, brush with oil first. Or just, well, fry them!
• Canned chickpeas work if you’ve got no time, but you’ll probably want more flour, and the texture is softer. Still tasty.

Experiments (Variations That’ve Worked… and One That Didn’t)

• Mixing in a bit of grated carrot or courgette is nice. Adds colour and a tiny bit of sweetness. Don’t overdo it though, or it gets all floppy.
• Once, I tried adding lemon zest for zing. It was all right, but honestly, I prefer the classic.
• I once went wild and stirred in chopped olives—nope. Just… no. Stick with herbs.
• Spice it up: smoked paprika or a bit of allspice gives a twist, if you like tinkering.

Equipment: What You Need (And What You Can Do Without)

Food processor is the dream, but you can use a sturdy blender (takes longer). No processor? A potato masher and some elbow grease will do, but expect rustic chunks—still good, just not as neat. One time, I even used a pestle and mortar. Wouldn’t recommend, but it’s possible if you fancy a workout.

Storing Your Falafel (If Any Survive)

Honestly, these rarely last in my house more than a day. But if you’ve got leftovers, pop them in an airtight box in the fridge, they keep well for 2–3 days. You can also freeze them—either raw or cooked. Raw ones tend to fall apart a bit on thawing, though, so if you’re a planner, fry them first. Reheat in the oven at 180°C (350°F) for about 10 mins. They taste even better the next day, at least that’s what I think.

How Do I Serve Falafel? (My Way, Anyway)

Pile them into warm pita with lettuce, tomato, and lashings of tahini sauce or yogurt. My husband insists on pickled turnips—he swears it’s not the same without them. Sometimes I just snack on them plain, standing at the kitchen counter. Oh, and once, we did a falafel salad with loads of mint and feta. Surprisingly good. If you want a killer sauce, Zhoug is a must-try—it’s spicy and herbaceous (I totally stole this idea from a friend).

Pro Tips: What I Learned the Hard Way

• I once tried rushing the soak and used hot water. Chickpeas went a bit rubbery. Don’t do that, just soak overnight.
• If you skip drying the soaked chickpeas, the mix gets gloopy and won’t hold together. Trust me, it’s worth the extra 2 mins.
• Don’t crowd the pan when frying, or you’ll end up with sad, soggy falafel. I learned that the messy way.

Falafel FAQs (From My Inbox and WhatsApp)

Can I use canned chickpeas?

Yep, totally doable—but the texture isn’t as fluffy, and you’ll need more flour. Actually, I find it works better if you dry them out a bit first.

Is it gluten-free?

As long as you use chickpea or oat flour, you’re golden. Just double-check your baking powder isn’t sneakily hiding gluten (weird but it happens).

What if I don’t have fresh herbs?

Dried parsley or coriander is okay in a pinch, but fresh is best. Or just skip it; it won’t ruin things.

Can I make it in advance?

Definitely. I sometimes prep the mix the night before and fry ‘em up just before dinner. The flavours mingle a bit more, which is never a bad thing.

Help! My falafel are falling apart.

Mine did too, until I added a bit more flour and squished them tighter. Don’t be shy—really pack them together.

Right, that’s my slightly rambling falafel guide. If you want to go deep into falafel history or technique, this article is a proper rabbit hole. Anyway, let me know how yours turn out—or if you figure out how to clean up chickpea crumbs from the ceiling, because I’m still stumped on that one.