Funky & Fiery Falafal

Funky & Fiery Falafal

Quick Overview:

Falafel is something I love beyond words, but it’s disappointing to find that most places serve really heavy, stodgy versions, even though they’re really tasty. I love falafels that are crispy on the outside, soft and moist on the inside tingling with spices and chilli, and my versions certainly do that. Perfect with some fresh herb slaw, tzatziki, hummus and flat bread!


For The Falafel
  • 250 g – dry chickpeas (soaked in water overnight)
  • 1 tin – chickpeas
  • 1 – Onion, finely diced
  • 2 cloves garlic – puree
  • 40 g – cornflour
  • 1 – lemon (juice and zest
  • ¼ bunch - washed chopped coriander
  • ¼ bunch – mint, chopped
  • 2 tsp – Mojo Risin’ Chill Relish
  • 1 tsp – each: cumin seed, coriander seed, fennel seed, Whole black pepper,
  • 1 – egg
  • 1 tsp – salt
  • 3 tsp – sesame seed
  • 1 tbsp – chopped ginger
For The Fresh Herb Slaw (Equal quantities (roughly)
  • Sliced red cabbage
  • Sliced red onion
  • Sliced green pepper
  • Picked parsley, mint and coriander
  • Lemon juice – a sprinkle


  1. Drain the dry chickpeas and put them in a food processor.
  2. Blend until you have a coarse mixture.
  3. Now add the drained tinned chick peas and blend again. It should be a mix of smooth paste and coarse chick peas. Take out in large mixing bowl.
  4. Heat some oil in a pan and add the whole spices and sesame seed.
  5. When they start crackling, add to the chick pea mix along with all the other ingredients. Mix well.
  6. Shape burger-shaped patties
  7. To cook the falafel, fry them in a pan on both sides until golden brown, then put in an oven preheated to 180c for 10 minutes.
  8. For the herb slaw:
    Mix all ingredients, sprinkle a little lemon juice and salt, and let sit for 10 minutes before serving.
  9. Eating it:
    Warm up a pitta and slice it open. Stuff with the herb slaw, a hit of mint yoghurt and the falafel. Or just have it with the herb slaw and some mint yoghurt.