Making Falafel the authentic way

Over the last few years Falafel has come to the forefront of Middle Eastern and Arabic cuisine in the UK.  It has been slowly introduced at food festivals and small takeaways and is now a prominent mezze product within supermarkets, restaurants and catering.

The appeal of Falafel comes from its simplicity and its unique flavour of which you would not expect from its core ingredient of Chickpeas. However, as boring as it may appear, Chickpeas are probably one of the most important ingredients in arabic food appearing in other dishes such as hummus. In the Middle East, Falafel is commonly eaten as a side dish but also as a sandwich. The sandwich usually contains a light Tahini and Chilli sauce along with pickles and Lebanese Khobz (bread).

Due to the rising popularity of falafel, many coffee shops and delis are beginning to offer falafel wraps. However, falafel is only ever eaten when fresh so if had not been cooked in the past 15 minutes prior to it being a sandwich – the flavour would vastly diminish and consequently veers away from what it should taste like.

Below is our recipe on how to make traditional falafel. It is simple to make and great for a light snack or light lunch. Our London catering services include falafel wraps as a lunch option and we also offer it as part of a wider events menu.



Instructions and Ingredients: (to serve 4)

500 grams of Dried chick Peas

2 Table Spoons of Cumin

100 grams of chopped parsley

Half an Onion

1 Tablespoon of Salt

2 Table Spoons of Paprika

Half a bottle of Sunflower Oil


Begin by soaking the dried chickpeas for up 2 days. It is imperative that chickpeas are soaked overnight atleast. Using tinned chickpeas will not work due to the moisture leading to the falafel mixture disintegrating when frying. After the chickpeas have been soaked, proceed to place all the chickpeas in a food processor and add the cumin, salt and paprika while mixing. Then finely chop the onions and parsley and gradually add them to the mixture. It is important to make sure the mixture is not too smooth and not too coarse. When the mixture is complete, place it in the fridge for about 2 hours in order for it to settle. Afterwards, shape small discs and place them in a deep fryer. Shallow frying will not work due the oil not cooking the whole falafel. Leave the falafel in for about 1 minute ensuring it is cooked right round and them serve with fresh Tahini sauce and Lebanese bread.

If you would like to try our fresh falafel, please enquire about our Middle Eastern catering services.