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Tasty and healthy


I first heard of falafels when I was asked to create a vegan menu for Hostess and Cook’s clients. I did extensive research to make perfect and tasty ones, but my first attempt in making them was an epic fail, they crumpled in the hot oil while frying and those that looked nice or rather edible by any chance, absorbed most of the oil. I was distraught as I thought my “extensive” research had prepared me. Like in all things, experience is the best teacher, so I soldiered on and made them the second time and the third and I was still not satisfied. One time, while walking down the aisle at the pharmacy, I saw a packet of Raw Chickpeas, and I thought to myself ‘ahaaa! This might be the secret ingredient I’ve been missing’.


I went home and soaked the chickpeas overnight and Whoa! there was a perfect, firm and tasty falafel ball – how glorious! Since that day I vowed to never use canned chickpeas again for falafels. There is really so much difference between the two, especially the texture. I would advise anyone to use soaked raw chickpeas if you want perfect results, and I think I suffered for all the first timers out there {laughs}. I make falafels when I feel like having a vegetarian dish that’s filling and healthy. I experiment with different blends of spices, however, cumin and coriander is standard.



1 Cup (235g) raw Chickpeas, soaked overnight

1 Tablespoon Fresh Lemon Juice

2 Tablespoons Cake Flour

1 Teaspoon Salt, or as needed

1\2 Teaspoon Black Pepper

1 Teaspoon Onion Powder

1 Teaspoon Chili, chopped

1 1/2 Teaspoons Ground Cumin

1 1/2 Teaspoons Ground Coriander

2 – 3 Teaspoons Mediterranean Roasts Seasoning

1\2 Large Onion, roughly chopped

2 Garlic Cloves, roughly chopped

1/2 Cup Fresh Coriander, roughly chopped

Canola Oil, for frying


  1. Soak chickpeas with enough water (about 450ml or more) to cover the chickpeas overnight, drain the water and put the chickpeas in a food processor.
  2. Add the onion, garlic, fresh coriander, Mediterranean roasts seasoning , salt, pepper, chili, cumin, onion powder, flour, lemon juice and process until the mixture is combined, and finely chopped. I usually taste a little bit of the mixture (gross, I know) to check seasoning then adjust if needed.
  3. Place a paper towel on a chopping board or tray, scoop 2 tablespoons of the falafel mixture, form a ball then press firmly into a patty (burger like) shape and place on the chopping board with paper towel, leave them on there for about 5 minutes allowing excess liquids to be drained. This mixture makes 8 falafel patties, big enough for 4 people.
  4. Meanwhile, preheat a 28cm cast iron or good quality frying pan over medium heat, once the pan is hot enough, add the oil and allow it to get hot for frying.
  5. Fry both sides for 2 ½ to 3 minutes on each side or until golden brown. Transfer to a plate with paper towel. Enjoy!


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