el gran sueño falafel

Falafel are great, healthy comfort food. I always keep a stock in the freezer. They take about 4-6 minutes in the fryer from frozen so they're a super quick option for a light snack or part of a meal.


Makes about 48 30g falafel


  • 750g dry chickpeas (1500g when soaked for 24 hours)
  • 1 tsp ground coriander
  • 1 onion chopped
  • 25g chopped parsley
  • pinch ground cardamom
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • generous dash of ground pepper
  • 3 tbsp chickpea flour
  • 4 tsp cumin seeds
  • grapeseed or groundnut oil for frying

For the tzatziki

  • 2 tbsp Mascarpone cheese
  • 2 tbsp creamed cheese
  • bunch of finely chopped mint
  • 10 cm of peeled cucumber, finely grated
  • the juice of half a lemon
  • salt & Pepper


  1. Pulse the chickpeas in a blender.
  2. Add the chickpea blend and the dry ingredients together in a mixing bowl and mix thoroughly.
  3. Take 30-gram quantities of the mixture and form balls with your hands. Set aside. 
  4. Deep fry for around 4-6 minutes.
  5. For the tzatziki:
  6. Peel and grate the cucumber. Using a tea strainer remove the juice
  7. Blend the mascarpone and cream cheese together.
  8. Add the grated cucumber, chopped mint lemon juice, salt and pepper and mix well

Tools for the job

  • blender/food processor
  • deep fryer or suitable deep base pan for frying

Top tips

  • Avoid pre-cook the chickpeas and for best results use dried chickpeas soaked overnight. For frying I'd recommend groundnut oil or grapeseed oil. These are high smoke-point oils that will ensure the falafel are lovely and crunchy on the outside and moist in the middle.
  • Once you have formed the falafel balls you can put them on a tray and freeze them. Cooking them from frozen will give the falafel an even better crunch.


Good luck!