Freezable herby falafel

Make these delicious falafels using dried chickpeas, as opposed to canned, for the very best falafels. Stuff into pittas or flatbread, or pop into a lunchbox

  • Prep:40 mins
    Cook:20 mins
    plus at least 12 hrs soaking and 45 mins chilling
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 333
  • fat 15g
  • saturates 2g
  • carbs 30g
  • sugars 0g
  • fibre 11g
  • protein 15g
  • salt 2.1g


  • 250g dried chickpeas
  • 2 tsp coriander seeds, crushed
  • 3 tsp ground cumin
  • ½ tsp chilli flakes (optional)
  • pinch of allspice
  • 2 large garlic cloves, crushed
  • small bunch of parsley, leaves picked and roughly chopped
  • small bunch of coriander, leaves picked and roughly chopped
  • ¾ tsp baking powder
  • 30g sesame seeds (optional)
  • sunflower oil, for frying
  • warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve


You can freeze the falafel pre- or post-frying. Either way, you’ll need to arrange them on a baking tray in a single layer, freeze until solid, then pack into food bags and label.
Leave the falafel out at room temperature for 2 hrs.
If the falafel were frozen pre-frying, follow the recipe from step 4. If they were frozen post-frying, then bake at 200C/180C/gas 4 for 15 mins until piping hot.


  1. Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hrs.

  2. The next day, drain the chickpeas and pat dry with kitchen paper. Tip into a food processor and pulse until they begin to break down. Toast all of the spices in a small dry pan for 1-2 mins. Tip these into the food processor with the garlic, herbs and 1½ tsp sea salt. Blitz until smooth and pliable (check this by squeezing a clump in your hand; when ready, it should stay together). Tip the mix into a bowl, stir in the baking powder, cover and chill for 30 mins.

  3. Form into 12 small discs, then coat each lightly in the sesame seeds, if using. Chill for 15 mins more. The falafel can now be frozen for up to three months (see below).

  4. Heat a 1cm depth of oil in a large non-stick frying pan over a medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see below). Heat the oven to 220C/200C fan/gas 8. Put the falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 mins until crisp. Serve in the flatbreads with the fillings of your choice.

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