Easy falafel

    30 min

    A really quick and easy falafel recipe - you will probably have all the ingredients in your cupboards already! Serve with a spicy mayo, or tzatziki.

    5 people made this

    Serves: 5 

    • 1 (400g) tin chickpeas, drained
    • 30g panko breadcrumbs, or as needed
    • 40g chopped onion
    • 4 tablespoons olive oil
    • 1 egg
    • 2 tablespoons dried parsley
    • 1 tablespoon curry powder
    • 1 tablespoon garlic powder
    • 1 tablespoon lemon juice
    • 1/2 tablespoon freshly ground black pepper
    • 30g panko breadcrumbs, or as needed
    • 225ml olive oil for frying, or as needed

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place chickpeas, 30g panko breadcrumbs, onion, 4 tablespoons oil, egg, parsley, curry powder, garlic powder, lemon juice and black pepper in a food processor or blender. Puree until coarse crumbs form. Blend more panko breadcrumbs into mixture if it is too moist.
    2. Roll mixture into balls about the size of a golf ball; place on a plate.
    3. Press into patties and coat in panko breadcrumbs.
    4. Heat about 2cm olive oil in a deep frying pan over medium heat.
    5. Fry falafel until crispy, about 3 minutes on each side.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (35)


    These were different from any falafel that I have ever had, and I LOVED them! The curry powder gave these wonderful flavor. The insides were a beautiful bright yellow...so pretty. Almost too pretty to eat. Almost. Loved the crunch of the panko. These could've used a bit more salt, IMO, but that would be my only change next time. Served w/ 'Roasted Garlic Tzatziki', also from this site~YUM! Will be making these again! Thanks for sharing.  -  05 Apr 2012  (Review from Allrecipes US | Canada)


    These are really good. I skip the egg to make it vegan. QUICK NOTE: I've been seeing alot of reviews where people are stating theirs fell apart or turned to mush. You may be using too much oil, or your oil is not hot enough. When a bread crumb "dances" ON the oil, it should be a good temp. Don't crowd pan. Don't move or turn food until ready. Fry in small batches, even if your pan will hold more. And allow the oil temp to come back up in between batches. When done, set balls on cooling rack, not paper towels.  -  29 Jul 2014  (Review from Allrecipes US | Canada)


    The curry gave it great taste but 1/4 cup olive oil made it really runny. I had to keep adding more and more bread crumbs so that my patties would stay together. The recipe also did not call for any salt. I added one teaspoon to mine.I will make this again but with those changes.  -  08 May 2012  (Review from Allrecipes US | Canada)