Makes: 12 falafel balls

Preparation time: 10 minutes

Cooking time: 3 minutes

Resting time: overnight

What You’ll Need:

  • 300g dry chickpeas
  • 1 small onion
  • 2 cloves garlic
  • ½ bunch parsley
  • ½ bunch coriander
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp bicarbonate of soda
  • 2 tbsp sesame seeds
  • Salt
  • Oil for deep-frying


  • 1 small tub, dairy free yoghurt e.g. coconut
  • 1 tbsp lemon juice
  • Salt

What To Do:

  • The previous day, soak the chickpeas in a generous amount of water 12-24 hours. It is important to use dry chickpeas, soaked overnight in water, and not canned chickpeas; these have too much water and will cause the falafel to explode when cooked.
  • The next day, peel the onion and garlic. Wash the parsley and coriander and discard the stems, then dry the leaves carefully. Drain the chickpeas, then dry them carefully. In a food processor, grind the chickpeas with the garlic, onion, and fresh herbs. In a mixer, mix the chickpea puree with the spices, bicarbonate of soda, sesame seeds, and salt. Mix on a low speed for 2 minutes. Use your hands to form 12 balls the size of walnuts.
  • Heat the oil for deep-frying to 180°C. Fry the falafels for about 3 minutes. They should be a deep golden brown. Drain on paper towels.
  • Mix the yoghurt with the lemon juice and a pinch of salt. Serve the hot falafels with the sauce.


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