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Recipe Info

  • Servings : 4
  • Cook Time : 10m
  • Ready In : 10m


  • 400g chickpeas, drained and rinsed
  • 3-4 cloves garlic, chopped
  • 2 spring onions, chopped
  • 2 tbsps fresh coriander, chopped
  • 2 tbsps fresh parsley, chopped
  • 1 tsp cumin
  • 11⁄2 tsps coriander
  • 1⁄2 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1⁄2 tsp all spice
  • 1⁄2 tsp red chilli flakes
  • 1 tbsp plain flour
  • olive oil to fry
  • salt to taste


Step 1

Drain and blend chickpeas in a food processor, just one or two whizz to just crush the chickpeas. Add spring onions and garlic and give it another whizz to get a grainy and coarse mixture. Do not add any extra water. Strain it out into a mixing bowl, tip in the chopped coriander leaves and parsley and mix well with your hand or a spatula.

Step 2

Add all the spices and salt to taste and mix well. Finally tip in the flour and just a little sprinkle of water (not more than a tbsp) to make the mixture hold together. Divide the mixture into 10-12 parts and shape them into balls and keep aside.

Step 3

Heat enough oil in a wok. Fry the falafel on a medium heat until golden and crispy on all sides, flipping turning continuously, strain on a kitchen tissue roll and serve with yogurt dip and side salad.

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