Falafel Balls





Falafel is probably the most well-known of all Middle Eastern dishes. It is a wonderfully fragrant vegetarian mix that is traditionally shaped into small balls, deep-fried and served in a wrap with Tahini sauce, Hummus and salad.

You could also serve the little Falafel balls as a canape or an entree, drizzled with Tahini sauce and accompanied by pickled gherkins, tomato or cucumber. Tabbouleh salad is also a wonderful setting for the delicious Falafel.


500g Chick Peas
500g Fava Beans or Broad Beans (skinned)
50g Falafel Spice Blend
22g Baking Soda
40g Salt
50g Fresh Garlic
1 medium Onion
180g fresh Coriander
450ml Oil (for fryng)
Pita / Lebanese bread
* Click to ingredient to choose one


Soak the Chickpeas and Fava beans in cold water overnight or for at least 12 hours. Drain and mince finely with the onion, garlic and coriander (using a meat mincer or your food processor).
Add Salt, baking soda and the Falafel spices and mix well, then leave to set for about an hour.
Heat up oil in a pan until very hot, shape the Falafel into “Golf-sized” balls or patties and fry until golden-brown coloured.
Transfer to a paper towel to drain the excess of oil and then serve as desired. Note: The inside of the balls should have a green colour.