Spicy morsels for a party or larger patties for pita bread with salad; you'll love this recipe and varying the spice mix will introduce different versions.

It's important to note that the chickpeas are not pre-cooked or canned in this recipe. If you use cooked chickpeas, the mix will be too sloppy and won't stay formed when you fry the falafel.


  • 1 kg dried chickpeas
  • 3 medium onions
  • 1 garlic clove peeled
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ bunch fresh coriander or 2 tablespoons ground coriander seeds
  • 2 teaspoons seven spices (Arabic or Lebanese)
  • ¼ cup chopped flat leaf parsley
  • ¼ teaspoon bicarbonate of soda
  • vegetable oil for frying


  1. Soak the chickpeas for 24 hours.
  2. place all the ingredients except for the bicarb soda and the oil into your food processor with a chopping blade attached. Blitz until you have a gritty mix that looks finer than tabouli but isn't a paste.
  3. refrigerate the mix for about an hour
  4. heat your oil (deep fry or shallow)
  5. form the mix into balls or patties and fry until browned all over.
  6. drain on paper and serve


Split picket pita bread and spread the inside with a little hummus. Stuff with falafel, shredded lettuce, grated carrot, tomato slices and picked or freshly grated beetroot.