Dill Falafels

Ingredients

• 410 g (2 1/2 cups)cooked chickpeas
• 70 g (1/2 cup)roasted sunflower seeds
• 15 g (1/2 cup)fresh dill
• 8 g (1/2 cup)fresh coriander
• 30 g (1/4 cup)chickpea flour
• 1 mediumonion
• 2 clovesgarlic
• 1/2lemon
• 10 ml (2 tsp)ground cumin
• 5 ml (1 tsp)ground coriander
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)cayenne pepper
• 30 ml (2 Tbsp)vegetable oil

Instructions

1. 1

   Blend the mixture

   Add the ingredients to a food processor and blend until well combined.

2. 2

   Shape the patties

   Scoop up 2 Tbsp of the chickpea mixture at a time and press it into small patties about 1 cm (½ inch) thick.

3. 3

   Fry the falafels

   Heat some of the oil in a large pan over medium-high heat. Fry the falafels in batches in a single layer until golden, about 3 to 4 minutes per side. Repeat with the remaining oil and falafels.

4. 4

   Serve the falafels

   Enjoy them in a wrap, on a salad, or on their own with a dip.

What are falafels?

Falafels are seasoned chickpea patties associated with Middle Eastern cooking, often made from dried chickpeas soaked overnight. This quicker version uses cooked chickpeas, so it skips the soaking stage while keeping the patties tender.

Fresh dill and coriander give this recipe its distinctive herbal flavour, while cumin, ground coriander and cayenne add warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 4g protein, 11g carbs, 5g fat.

The chickpeas and chickpea flour provide most of the carbohydrates, while sunflower seeds and frying oil contribute much of the fat. Chickpeas and sunflower seeds also contribute protein. Pair a serving with plenty of salad or other vegetables for a more balanced plate.

Why use cooked chickpeas?

Canned cooked chickpeas make the mixture quick to prepare. Drain them well before blending so the extra moisture does not make the patties difficult to shape.

Chickpea flour helps bind the ingredients together. Blend until combined, but avoid turning the mixture into a completely smooth paste.

Getting the texture right

Mixture texture: the chickpeas and seeds should be broken down and evenly mixed, with some texture remaining. If the mixture feels very wet, make sure the chickpeas are well drained before shaping.

Patties: use 2 Tbsp of mixture for each one and press them to about 1 cm (½ inch) thick. Keeping them a similar size helps them cook at the same rate.

Frying without crowding

Pan space: arrange the falafels in a single layer and work in batches. Crowding the pan makes it harder to turn them and brown them evenly.

Heat: cook over medium-high heat for about 3 to 4 minutes per side. Look for a golden surface before turning each patty.

Herbs and spices

Fresh herbs: dill and coriander are blended into the mixture, bringing brightness to the earthy chickpeas and sunflower seeds. Use the quantities listed for a balanced herb flavour.

Warm spices: cumin and ground coriander provide savoury depth, while cayenne adds a little heat. The lemon brings a fresh, tangy note.

Ways to serve them

Wraps and salads: tuck the falafels into a wrap or add them to a salad for a simple meal. A dip on the side also works well.

For a more complete plate, serve them with vegetables and a grain or flatbread. This adds variety alongside the chickpea-based patties.

Recipe notes & tips

• Drain the cooked chickpeas well before adding them to the food processor.
• Blend until the ingredients hold together but still have some texture.
• Measure 2 Tbsp of mixture for each patty to keep their size consistent.
• Heat the oil before adding the first batch of falafels.
• Leave space between patties so they brown evenly.
• Turn the falafels once the first side is golden, after about 3 to 4 minutes.

Variations

• Milder heat: reduce the cayenne pepper to suit your taste.
• More lemon: serve with extra lemon wedges for a brighter finish.
• Wrap filling: tuck the falafels into a wrap with salad and a dip.
• Salad topping: serve the patties over a fresh salad.
• Dip on the side: offer your preferred dip alongside the falafels.

Common mistakes to avoid

• Wet chickpeas: drain them well before blending so the mixture is easier to shape.
• Over-blending: stop once the ingredients are combined to retain some texture.
• Uneven patties: measure 2 Tbsp per patty and press them to about 1 cm thick.
• Crowded pan: fry in batches so the patties sit in a single layer.
• Turning too soon: wait for a golden underside, about 3 to 4 minutes, before flipping.

How to store

Refrigerate leftover falafels in an airtight container and use within 3 days. Reheat them in a pan or oven until hot throughout; the microwave is also an option, though it may soften their exterior.

Frequently asked questions