Falafel is definitely one of my favourite vegan dishes. It is filling and delicious, and is enjoyed by omnivores as well. If your non-vegan friends are joining you for a meal, and you are not sure what to cook for them, so they do not feel under pressure to eat plant-based food – opt for Falafel! It is an ultimate go-to meal!

Preparation time: 4h 10 min

Cooking time: 20 min

Per: 3 servings

Nutrition per serving:

– 785 kCal

– Fats – 36g

– Carbohydrate – 91g

– Proteins – 28 g


  • 2 cups of chickpeas
  • 3/4 cup of diced white onion
  • 1 clove of garlic
  • Juice of half a lemon
  • 3 tbsp olive oil
  • 1/2 tbsp paprika
  • 2 tsp salt
  • Handful of spinach (optional)
  • 500 gr sunflower oil

Equipment & tools:

  • Food processor
  • Chef’s knife
  • Frying pan with high sides
  • Tongs
  • Tbsp
  • Tsp


  • Soak chickpeas for at least 4 hours or overnight.
  • Put the soaked chickpeas, diced onion, garlic, lemon juice, olive oil, paprika, salt and spinach (optional) to the food processor. Mix for about 1 min, so all the large chunks disappear.
  • Preheat the sunflower oil on the frying pan on high heat, so that when you drop food in it, it starts to fry immediately.
  • Form little balls/disks from the falafel mixture and drop one after another in the hot oil.
  • Fry each ball/disk until light brown.
  • Put some paper towels in an empty bowl. Remove the ready falafels from the oil and onto the paper towel to absorb the excess oil.
  • Once all the falafels are fried (on high heat) and soaked from the excess oil, serve them with a sauce and salad or in the wraps. Enjoy!

Important note:

  1. Make sure not to add too much onions and/or spinach to the mixture, as they contain too much water and your falafels will fall apart in the oil, instead of frying up as balls/disks.
  2. Fry on high heat, so that you falafels keep the shape and do not fall apart.

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