5-ingredient falafel

Make falafel with just a handful of storecupboard ingredients. To give the falafels a better texture, be sure to use dried chickpeas rather than canned

  • Prep:10 mins
    Cook:10 mins
    Plus at least 12 hrs soaking
  • Easy

Nutrition per serving

  • kcal 175
  • fat 9g
  • saturates 1g
  • carbs 14g
  • sugars 2g
  • fibre 4g
  • protein 6g
  • salt 0.1g


  • 125g dried chickpeas
  • ½ large onion, roughly chopped
  • 3 garlic cloves, crushed
  • ½ tbsp ground coriander
  • 200ml olive oil


  1. Soak the chickpeas for 12-24 hrs in at least double the volume of water. Drain, then put in a blender with the rest of the ingredients and a good sprinkling of sea salt and pepper. Blitz, scrape down the sides, then blitz again until you have a grainy paste.

  2. Scoop up tablespoon-sized balls and flatten them slightly so you have an oval-shaped pebble. Shallow fry in about ½ a cm of oil. They should take about 3-4 mins to go golden brown and crisp on each side. Remove and leave to rest on kitchen paper. Serve in our ultimate falafel wraps.

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