Chickpea fritters (falafel) recipe

By Tom Norrington-Davies

  1. Serves 4-6
  2. Takes 1 hour to make, plus soaking overnight
  3. Rating

Chickpeas are the key ingredients in this fantastically savoury fritter recipe - it's a taste of the Mediterranean at home

tried and tested
Chickpea fritters (falafel)


  1. 3 tbsp tahini (sesame seed paste, from major supermarkets)
  2. Juice of 1 lemon
  3. 200g dried chickpeas, soaked overnight
  4. 1 level tsp baking powder
  5. 1 tsp salt
  6. 2 garlic cloves
  7. 1 onion, finely diced
  8. Bunch of fresh coriander, roughly chopped, plus extra to garnish
  9. Vegetable oil, for frying
  10. 8-12 pitta breads, warmed and split, to serve

For the pickle salad

  1. 2 small carrots, grated
  2. 1/2 small red cabbage, finely sliced
  3. Juice of 1/2 lemon
  4. 2 tbsp extra-virgin olive oil
  5. 1 tsp salt
  6. 3 pickled chillies, roughly sliced
  7. 3 gherkins, roughly sliced


  1. 1. Make the pickle salad. Mix all the ingredients in a bowl and set aside.
  2. 2. Make the dressing. Combine the tahini, half the lemon juice and 50ml water in a bowl. Whisk until smooth, adding a dash of water if it’s too thick. Season and set aside.
  3. 3. Drain the chickpeas well, then blitz in a food processor to fine crumbs. Add the remaining lemon juice, baking powder, salt, garlic, onion and coriander and blitz again to a pale green purée. Using your hands, shape into 24 small patties.
  4. 4. Half-fill a large, deep heavy-based saucepan with vegetable oil. Heat until a bread cube turns golden in 1 minute. Fry the fritters, in batches, for 3 minutes, turning once, until golden. Drain on kitchen paper.
  5. 5. Divide the fritters and salad between the pittas and drizzle with the dressing to serve.

Nutritional info

Per serving (based on 4): 809kcals, 28.3g fat (3.6 saturated), 29.2g protein, 116.8g carbs, 12.7g sugar, 4.8g salt

Wine Recommendation

Wine note: This can take a rich white, so try a Chilean Chardonnay.


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