Total time: 12hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 249 Kcal, 8g Protein, 19g Carbohydrates, 14g Fat


  • To soak the chickpeas
  • 150 g chickpeas
  • 2 garlic clove
  • 1 red chilli
  • 0.5 bunch coriander
  • 1 tbsp white flour
  • 0.5 tsp baking powder
  • 0.5 tbsp ras el hanout
  • 0.75 tsp salt
  • To deep-fry
  • oil for deep-frying

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  • To soak the chickpeas

    Place the chickpeas in a bowl, fill with water and leave to soak for approx. 12 hrs.
  • Chickpea mixture

    Drain the chickpeas and blitz in a food processor.
  • Press the garlic, deseed the chilli, finely chop the chilli and coriander, add to the chickpeas.
  • Add the flour and all the remaining ingredients, knead the mixture thoroughly by hand until the ingredients have combined to form a compact mass.
  • To shape the falafel

    Shape the mixture into approx. 18 walnut-sized balls.
  • To deep-fry

    Fill a pot to ⅓ with oil and heat it to approx. 180°C. Slide the falafel into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. Remove and drain on paper towels.
  • Serve with:

    Mint & yoghurt dressing

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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