Homemade Falafels

If lockdown has taught me anything, it’s that cooking is my number one hobby. Followed closely by reading, but I have LOVED having the time to cook some new dishes and be experimental in the kitchen. I find cooking relaxing and a good way to pass the time. I am a proper feeder and love cooking for others. One of the new things I have cooked is falafel. Falafel’s aren’t something I buy often, but I always enjoy them when I do. Being off work means I have more time to cook, but the first couple of weeks, I found myself eating more junk food than I would have had I been at work. 

I’m trying to get back into my ‘work routine’, however, I will admit, it has been more difficult as the temptation is there and I have had a few weak moments with the chocolate biscuits!! I’m going out shopping soon though, and I’m going back to basics, fresh fruit smoothies for brekkie, followed by a salad for lunch, and something tasty for dinner. I am also going to go back to using fry light and baking the food where I can instead of frying it. 

So, back to the falafels. I love anything spicy or slightly more exotic than English food! They’re also good to make as they will do lunches/ dinners for a couple of days. Not to mention they’re super cheap to make! If you’re like me, you will have a cupboard full of herbs and spices. I use them a lot and you get so many meals out of them. The good thing about falafels is you make them as mild or as spicy as you like, depending on your preference. I use a little bit of chilli in mine as I personally enjoy the heat. 

My recipe will make 12 good size falafels and they can be eaten warm or cold. I prefer them warm in a wrap or pitta bread. You can also eat them with cous cous, rice and or salad. They’re also great for kids as you can put ‘hidden veg’ in by grating a carrot and using peas and sweetcorn.


  • 1 400g tin of chickpeas (drained)

  • 1 medium brown onion, diced.

  • 1 clove of garlic, crushed.

  • 1 red chilli, diced (optional).

  • 1 lemon – you will need the zest and juice.

  • 100g peas or sweetcorn.

  • 1 tsp mustard seeds.

  • 1 tsp cumin seeds.

  • 1 tsp ground cumin.

  • 1 tsp mixed spice.

  • 1 tsp turmeric.

  • 1 tsp smoked paprika.

  • Handful of coriander leaves.

  • Salt and pepper to taste.


  1. In a large frying pan, fry off the onion, garlic (and chilli if you’re using it) and peas over a medium heat until soft.

  2. Add the spices and season with salt and pepper.

  3. Along with the chickpeas, coriander leaves, lemon zest and juice, add the onion mix to a blender.

  4. Pre-heat oven to 180 degrees.

  5. Blitz until the mixture is coarse. You don’t want it to be too mushy if not they won’t have the right texture.

  6. Create 12 equal size balls and place on a baking tray.

  7. Bake in the oven for 20-25 minutes, depending how dark you want them.

  8. Serve with your choice of pitta, wraps, and salad. I also have mine with hummus, tzatziki and chilli sauce.

Homemade falafels.Homemade falafels.

Homemade falafels.

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