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5 from 2 votes

Quick falafel

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Light lunch
Servings: 2
Author: Becca Heyes


  • 1 small onion cut into a few chunks
  • 1 clove garlic
  • 400 g tin chickpeas 240g when drained, drained
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 - 1/2 tsp chilli powder
  • 4 tbsp fresh coriander chopped
  • Salt
  • Black pepper
  • 1 tbsp plain flour
  • 2 tbsp oil
  • To serve: pitta bread optional, lettuce, salsa, tzatziki


  • Place the onion and garlic in a food processor, and blitz for a few seconds until a paste is formed. Add the drained chickpeas and spices, and blitz again until fairly smooth.
  • Add the chopped coriander, and mix by hand until well combined (or blitz again in the food processor if you prefer - I just wanted the coriander to remain visible). Season well.
  • With clean hands, shape the mixture into a few small balls (I made 6), and press them down gently into patty-shapes. Spoon the flour onto a small plate, and gently coat each patty in the flour (don’t worry if you don’t manage to coat the sides - just the two flat sides will do).
  • Heat the oil in a frying pan, and add the patties. Cook on a medium heat for around 4 minutes each side, until golden brown and crispy.
  • If desired, serve in a pitta bread with lettuce and a cooling sauce (e.g. salsa or tzatziki).