Make 6


2 tablespoons of vegetable oil
1 small onion (white or red), finely chopped
1 garlic clove, crushed or finely chopped
1 x 400g chickpeas, washed and drained
½ teaspoon mild chilli powder
1 teaspoon dried mixed herbs
1 teaspoon Garam masala (optional)


  1. Heat 1 tablespoon of oil in a saucepan and, when hot, add the onion and garlic and cook on a low/medium
    heat for 5 minutes – until they are soft.
  2. Tip the onion and garlic into a large bowl with the chickpeas, chilli powder, garam masala (if using) and
    mixed herbs.
  3. Mash the ingredients together with a potato masher or a fork. Alternatively, you could place all the
    ingredients into a food processer and blend until combined and fairly smooth.
  4. Split the mixture into 6 even size balls using your hands. Flatten each ball slightly so they don’t roll around
    the frying pan.
  5. Chill for an hour in the fridge (if making in advance these can be stored in the fridge overnight)
  6. Heat a tablespoon of oil in a frying pan and place as many falafels in as you can. Cook for 3 minutes on each
    side, over a medium heat, until lightly golden
  7. Serve in a wrap with some vegetables or use as a healthy protein rich snack

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Vale of Glamorgan food leaders urge Government to invest in local food

Food Vale joined 90+ local food leaders and MPs in Parliament to call on better Government investment in healthy and sustainable food. ‘Investing in a better food future’ event on 14 June showcased the innovative role of food partnerships in improving local economy and community health.