Chickpea falafels originate from the Middle East. They are normally served in a pitta bread or a flat bread. Here I have simple served them as little bit size snacks. These are perfect for a vegetarian or vegan diet where the yoghurt can be substituted. These humble lunch time snacks are one tasty bite!


Serves 4


800g Tin of chickpeas

1 x Small white onion

3 x Garlic cloves – peeled and chopped

1 Tbsp. Ras el hanout

1 Tsp. Ground Cumin

1 Tsp. Ground Coriander

85g Gram Flour

30g Fresh Coriander, shredded

50g Butter

Salt – To taste

Raita –

300ml Greek/ natural Yoghurt

100g Golden Raisins

Mint Leaves


Heat Fryer to 180c

First add your butter to a pan. On a medium heat cook off your onions and garlic with little colour until soft. Drain off the chickpeas and wash slightly. Add these to a food processor along with the onion and garlic. Pulse the chickpeas until they are a chunky paste texture. Remove the chickpea mix and transfer to a mixing bowl. Add the rest of the spices along with the flour, coriander and a small amount of salt to season. Mix thoroughly with your hands until everything is combined. You can now roll into small balls and set aside until ready for cooking.

For the raita I have soaked the golden raisins until soft. Boil a small amount of water just to cover them and leave for around 30 minutes or until cool. Drain off any excess water, mix through the yoghurt and finish by finely slicing the fresh mint leaf.

To cook the falafels lower them into a deep fat fryer and cook for around 2-3 minutes or until golden brown. Remove from the fryer, drain on a piece of tissue paper.

I have simply served them here with the raita! Enjoy!