Falafel, plain and simple. Don’t give me any of that sweet potato lark, a falafel is made with chickpeas, anything else, regardless of how tasty it might be, is a patty. There, glad I’ve gotten that off my chest. You see, I’m a fan of a good falafel, a serious fan. I love the Middle Eastern spices, the bite from the chickpeas and I love how well they work with tahini and hummus, two of my favourite things to eat. Have I mentioned that I also love them with pickled gherkins? Heaven!

Here in Dublin we’re lucky enough to have a few places where you can grab a cheap and tasty falafel treat that’s authentic. There’s Umi Falafel on Dame street, I love popping in for a Palestinian Wrap. It’s always really busy which I think is testament to how good their food is. And there’s Damascus Gate on Camden street. I love the falafel platter here and the owner, Ghandi is always delighted to discuss the dishes and switch one thing for another to make it 100% vegan.

When it comes to making my own falafel I’ve tried so many recipes and now I am happy to say that I am satisfied with this one. It’s adapted from a recipe by the amazing Yotam Ottolenghi.


What you’ll need: (makes about 20 small falafel)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)


  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batched. Cook for a couple of minutes on each side before drying off on kitchen towel.
  6. Serve on flat breads with homemade hummus, cucumber, tomato and oregano salad and some pickles.


Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

6 thoughts on “Falafel

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