Chunky falafel bites

October 2, 2012 (Last Updated: January 11, 2019)
Chunky falafel bites recipe

Chunky falafel bites

Serves: 4
Cooking Time: 25 mins


  • 1 x 410g tin chickpeas, drained and rinsed
  • 10ml (2 tsp) ground cumin
  • 5ml (1 tsp) ground coriander
  • 1 garlic clove, peeled and chopped
  • 45ml (3 tbsp) olive oil, plus extra for frying
  • 100g fresh flat-leaf parsley, chopped
  • a squeeze of lemon
  • 60ml (¼ cup) cake flour
  • salt and freshly ground black pepper, to taste



Place the chickpeas, cumin, coriander, garlic, olive oil, parsley and lemon juice in a food processor. Blitz with sharp pulses to achieve a well-blended yet chunky mixture.


Add the flour, season and mix well. Shape the mixture into bite-size balls.


Heat the olive oil in a non-stick frying pan over medium-high heat. Fry the falafel in batches until golden, about 2 – 3 minutes on each side. Remove the falafel from the oil with a slotted spoon and drain on absorbent paper towel.


Serve crispy and hot with tzatziki or spicy tomato sauce.


Squeeze a few falafel bites into mini pita breads, drizzle with tzatziki and top with roasted Rosa tomatoes and fresh basil.

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