• Makes 24-26 falafels
  • Preparation Time 15 Minutes, plus soaking and chilling
  • Cooking Time deep fried 5 Minutes
  • 25-30 Minutes oven bakes

Vegan, vegetarian, gluten-free, nut-free, egg-free, dairy-free

Before I became a vegan I had never touched a falafel. I considered them a kind of hippy food, how misguided I was. Becoming a vegan has opened my eyes and has definitely made me more adventurous with food. Now I love these little aromatically spiced crispy nuggets, heady with coriander and cumin. There is always a supply in my freezer now ready in waiting.

Traditionally falafels are deep-fried to make them wonderfully crispy. We all know that this is not the best for our waistline. I wanted a recipe that could be fried or oven-baked and this one works so well both ways. They are so good in a warm split pitta bread with salad a tangy dressing.


  • 180g dried chickpeas
  • 1/2 large white onion chopped
  • 2 cloves of garlic
  • 1 bunch of flat-leaf parsley
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp bicarbonate of soda
  • pinch of chili flakes
  • 1 tsp salt
  • freshly ground black pepper
  • 230 ml oil if deep frying, if not a tablespoon of oil or spray oil.


  1. First soak the chickpeas in a large bowl of cold water for 24 hours, changing the water twice. Drain and rinse then leave to drain again.
  2. Using a food processor with an S blade attachment, add the chickpeas and blitz down until they have the texture of coarse sand.
  3. This can be done in two batches if your processor is not that big.
  4. Add the rest of the ingredients apart from the oil and blend until the mixture becomes a paste.
  5. Scrape into a bowl and cover with clingfilm and place into the fridge for around an hour or overnight.
  6. Roll the falafel mix in damp hands into balls the size of walnuts and set aside.
  7. Once they are all done if you are deep frying cook in batches in hot oil for 4-5 minutes and remove and set aside onto a plate covered in kitchen roll to drain any excess oil off.
  8. For a healthier option and the one I prefer, is to oven bake them. They still require a little oil just to crisp them up. Place a small amount of olive oil or a generous helping of light spray onto a non-stick baking sheet, making sure it is coated. Place the balls on it and flatten slightly into discs. Cook in a preheated oven 200C for about 25-30 minutes turning over halfway through cooking.

Freeze for 3 months from cooked and can be stored in the fridge for 5 days

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If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.

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