Would you like to make your own falafel? These homemade falafel are full of flavour, vegetarian, and ready in 45 minutes. Delicate, spicy and served with a fresh yoghurt sauce.

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Veronique van Ohmydish

Made by Véronique

Published at 2015-04-07, this recipe is for 6 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 30-11-2023

45 minutes 6 people Main course


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  • 240g dried chickpeas (note: soak the chickpeas 12 to 24 hours in advance)
  • 1 large red onion
  • 6 cloves of garlic
  • 1 red chilli
  • 1 lemon (grated zest)
  • 2 tablespoons ground coriander seeds
  • 1 tablespoon ground cumin seeds
  • 2 teaspoons salt
  • 1 teaspoon bicarbonate of soda
  • 3 tablespoons chickpea flour or plain flour
  • Sunflower oil for frying
  • Optional: toasted whole coriander or cumin seeds
  • Optional: handful of fresh coriander leaves
Falafel ingredients
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Kitchen equipment

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  • Food processor
  • Large bowl
  • Colander
  • Wooden spoon
  • Chopping board
  • Chef's knife
  • Grater
  • Deep fat fryer or thick-based saucepan


45 minutes 6 people Main course

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Preparing the falafel – 15 minutes + waiting time

Soak the dried chickpeas in plenty of cold water. There are recipes which use canned chickpeas, but these tend to be very wet and harder to form into nice balls which don't fall apart during frying.

Drain the soaked chickpeas and leave them in the colander. This will help even more water to drain out of the chickpeas. Peel the garlic cloves and red onion, then cut them into chunks.

Remove the seeds from the red chilli and strip the coriander leaves from their stems. Put the chickpeas, garlic, onion, red chilli and coriander in the food processor and pulse until almost smooth (the mixture will never be completely smooth).

Put the mixture in a large bowl and add the spices, bicarbonate of soda, lemon zest and flour.  


Frying the falafel – 30 minutes

Heat the sunflower oil to a temperature of 180 degrees Celsius. Use your hands to roll small balls from the falafel dough. This will be a bit sticky; you can add some extra flour if necessary, but this will make the falafel drier.

Deep fry for 3 minutes, or until golden brown. Serve the falafel with a simple yoghurt sauce: just mix some sliced fresh garlic and lemon juice together with plain yoghurt and season with salt and pepper. Enjoy your meal!

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