Home-made falafel

Home-made falafel

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  • 4
  • Easy
  • 20 minutes, plus overnight soaking time
  • 25 minutes

“I can’t stop making falafel! Making them from scratch using dried chickpeas is such a rewarding exercise. You can’t get falafel like this with canned chickpeas! This is a delicious  recipe that keeps on changing according to what’s in the pantry or fridge, but this is definitely  my best version so far.” – Khanya Mzongwana


  • 164 g dried chickpeas, soaked overnight
  • 2 cloves garlic, crushed
  • 1 small white onion, finely chopped
  • 1 t cumin powder
  • 1 t ground coriander
  • 1 T paprika
  • ½ cup chickpea flour
  • 1 T tahini, optional
  • Salt and pepper, to taste
  • 30 g parsley, roughly chopped
  • 4 T canola oil, for frying
  • naan, for serving
  • For serving:
  • 180 g Woolworths red pepper hummus
  • 100 g Woolworths labneh
  • 245 g Woolworths pickled peppers
  • 80 g Woolworths pitted olives

Cooking Instructions


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A post shared by Woolworths TASTE Magazine (@wwtaste)

1. To make the falafel, place all the ingredients except the oil in a blender and pulse until fine but not smooth. Shape the mixture into patties. Heat a non-stick pan and add the oil. Fry the patties on both sides until golden brown.

2. To serve, smear the hummus and labneh onto a serving plate and pile high with the hot falafel, pickled peppers and olives. Finish off with a glug of olive oil and a sprinkling of sesame seeds. Serve with hot, toasty naan.

Find more chickpea recipes here. 

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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