Mary Berry Falafel Recipe

This is an easy and classic falafel recipe made with dried chickpeas, fresh herbs, and warm spices. They’re crispy on the outside and soft inside, perfect for stuffing in pitas or serving with dips.

Ingredients Needed:

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed
• 1/2 cup fresh dill, stems removed
• 1 small onion, quartered
• 7–8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying

Falafel Sauce:

• Tahini Sauce
• Fixings for falafel sandwich (optional)
• Pita pockets
• English cucumbers, chopped or diced
• Tomatoes, chopped or diced
• Baby Arugula
• Pickles

How To Make Falafel Recipe?

1. Soak the chickpeas overnight: Add dried chickpeas and baking soda to a large bowl of water (covering them by at least 2 inches) and soak overnight for 18–24 hours until softened.
2. Drain and dry the chickpeas: Once soaked, drain the chickpeas well and pat them dry with a towel.
3. Make the falafel mix: In a food processor, combine the chickpeas, herbs, onion, garlic, salt, pepper, cumin, coriander, and cayenne. Pulse in 40-second bursts until everything is finely chopped and sticks together.
4. Chill the mixture: Transfer to a container, cover, and refrigerate for at least 1 hour (or overnight) so it firms up.
5. Add final ingredients: Stir in the baking powder and sesame seeds just before cooking.
6. Shape the falafel: Use wet hands to form the mixture into small patties (about ½ inch thick).
7. Fry until golden: Heat 3 inches of oil in a pan over medium-high heat. When hot (about 190°C), fry the falafel in batches for 3–5 minutes, until crispy and golden. Drain on paper towels.
8. Serve warm: Serve in pita with tahini, veggies, and pickles—or enjoy them on their own with dips.

Recipe Tips:

• Use dried chickpeas only (never canned): Canned chickpeas are too soft and full of moisture—they’ll make your falafel fall apart in the oil. Always use dried chickpeas soaked overnight.
• Soak the chickpeas long enough: Make sure you soak them for at least 18 hours (even up to 24 hours) so they’re soft all the way through. If they’re still hard, your falafel will be grainy and hard to shape.
• Don’t over-blend the mixture: You want a coarse texture with tiny pieces, not a smooth paste. If the mix is too smooth, the falafel can turn out dense instead of light and crispy.
• Chill the mixture before cooking: Let the mixture rest in the fridge for at least 1 hour. This helps the flavors develop and makes the mix easier to shape and less likely to fall apart when frying.
• Test one falafel first before frying the whole batch: Fry one small patty first to check if it holds together, cooks properly, and tastes good. Then you can adjust the seasoning, oil heat, or texture before frying the rest.

How To Store & Reheat Leftovers?

• Refrigerate: Let the falafel cool down first. Then put them in a closed container and keep them in the fridge. They stay good for up to 4 days.
• Freeze: After they cool, freeze the falafel on a tray. Once hard, move them to a freezer bag. You can freeze them for 1 month.
• Reheat: Preheat the air fryer to 180°C, place the falafel inside, and heat for 4–5 minutes until hot and crisp.

Nutrition Facts:

• Calories: 70 kcal
• Total Fat: 3.5g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 120mg
• Potassium: 110mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• Sugars: 0.5g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Duck Breast Recipe
• Mary Berry Cottage Pie Recipe

Mary Berry Falafel Recipe

Course: DinnerCuisine: Middle EasternDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

70

kcal

This is an easy and classic falafel recipe made with dried chickpeas, fresh herbs, and warm spices. They’re crispy on the outside and soft inside, perfect for stuffing in pitas or serving with dips.

Ingredients

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)

• 1/2 tsp baking soda

• 1 cup fresh parsley leaves, stems removed

• 3/4 cup fresh cilantro leaves, stems removed

• 1/2 cup fresh dill, stems removed

• 1 small onion, quartered

• 7–8 garlic cloves, peeled

• Salt to taste

• 1 tbsp ground black pepper

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tsp cayenne pepper, optional

• 1 tsp baking powder

• 2 tbsp toasted sesame seeds

• Oil for frying

• Falafel Sauce:

• Tahini Sauce

• Fixings for falafel sandwich (optional)

• Pita pockets

• English cucumbers, chopped or diced

• Tomatoes, chopped or diced

• Baby Arugula

• Pickles

Directions

• Soak the chickpeas overnight: Add dried chickpeas and baking soda to a large bowl of water (covering them by at least 2 inches) and soak overnight for 18–24 hours until softened.
• Drain and dry the chickpeas: Once soaked, drain the chickpeas well and pat them dry with a towel.
• Make the falafel mix: In a food processor, combine the chickpeas, herbs, onion, garlic, salt, pepper, cumin, coriander, and cayenne. Pulse in 40-second bursts until everything is finely chopped and sticks together.
• Chill the mixture: Transfer to a container, cover, and refrigerate for at least 1 hour (or overnight) so it firms up.
• Add final ingredients: Stir in the baking powder and sesame seeds just before cooking.
• Shape the falafel: Use wet hands to form the mixture into small patties (about ½ inch thick).
• Fry until golden: Heat 3 inches of oil in a pan over medium-high heat. When hot (about 190°C), fry the falafel in batches for 3–5 minutes, until crispy and golden. Drain on paper towels.
• Serve warm: Serve in pita with tahini, veggies, and pickles—or enjoy them on their own with dips.

Notes

• Use dried chickpeas only (never canned): Canned chickpeas are too soft and full of moisture—they’ll make your falafel fall apart in the oil. Always use dried chickpeas soaked overnight.
• Soak the chickpeas long enough: Make sure you soak them for at least 18 hours (even up to 24 hours) so they’re soft all the way through. If they’re still hard, your falafel will be grainy and hard to shape.
• Don’t over-blend the mixture: You want a coarse texture with tiny pieces, not a smooth paste. If the mix is too smooth, the falafel can turn out dense instead of light and crispy.
• Chill the mixture before cooking: Let the mixture rest in the fridge for at least 1 hour. This helps the flavors develop and makes the mix easier to shape and less likely to fall apart when frying.
• Test one falafel first before frying the whole batch: Fry one small patty first to check if it holds together, cooks properly, and tastes good. Then you can adjust the seasoning, oil heat, or texture before frying the rest.