Use up some kitchen staples with this recipe for some delicious traditional falafels. These go great as a snack or can be put in to pittas.


traditional falafels



  • 200g (1 cup) canned chickpeas (drained and rinsed)
  • ½ large onion, roughly chopped
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander (cilantro)
  • 1 tsp salt
  • ½-1 tsp dried hot red pepper
  • 4 cloves of garlic
  • 1 tsp cumin
  • 1 tsp baking powder
  • 4–6 tbsp flour
  • Vegetable oil for frying



  1. Place the drained chickpeas and the onions into a food processor. Add the parsley, coriander, salt, hot pepper, garlic, and cumin. Process until blended.
  2. Add the baking powder and 4 tbsp of the flour. If you need more flour, use the extra 2 tbsp. You want to add enough flour so that the dough forms a small ball and is not too sticky.
  3. Refrigerate the mixture for several hours.
  4. Roll your mixture into small balls, about the size of a golf ball.
  5. Heat 3 inches of oil to 190°C (375°F) in a deep pan or wok. Fry about 6 balls at a time for a few minutes on each side until golden brown.
  6. Drain on paper towels.
  7. Serve with pitta, houmous and salad.


This recipe for traditional falafels was featured in Issue 20 of Vegan Life Magazine



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