Cheats Falafel

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I love falafel more than the next Middle Eastern. These are quick and easy falafels that have the same amazing flavour but I have made them into a shortcut recipe by using tinned chickpeas. I know a lot of people may say this is not an authentic recipe and tbh I am not claiming it to be. I wanted to show you all a simple and easy homemade version of these that the whole family will love. They make the best dinner party meal and everyone can construct their own falafel roll to their own liking.

Cheats Falafel

Cooking Time: 60 minutes | Serves: 4 people



  • 2 tins of chickpeas (800g), drained and rinsed
  • 1/2 cup roughly chopped spring onions
  • 3 garlic cloves
  • 1 cup fresh coriander, roughly chopped
  • 1 cup fresh parsley, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon room temp water
  • 4-6 tablespoons plain flour

To cook:

  • 1 cup panko crumbs
  • Neutral oil for frying.

Serve with suggestions:

  • Lebanese bread or pita breads
  • Tahini sauce
  • Garlic dip/paste
  • Tzatziki
  • cucumber, tomato, onion, capsicum, fresh mint leaves
  • Onion salad (see notes)


    1. Place chickpeas, spring onions, garlic, coriander, parsley, cumin, coriander seeds, salt, pepper, and water in a food processor and pulse until it resembles a course paste. Don’t forget to scrape down the edges in between a few pulses.
    2. Add plain flour and pulse just until incorporated.
    3. Place mix into an airtight container or bowl with cling wrap and into the fridge to chill for a minimum of 4 hours or overnight.
    4. To mould, either use a cookie scoop or roll into 2 tablespoon balls/logs.
    5. Crumb each falafel in panko crumb. These are best fried but you can also bake/air fry. Please make sure they are still chilled when frying to prevent them from completely collapsing even though they might slightly.
    6. Heat oil over a medium heat. Oil should be 1/2 an inch high in the pan to ensure a crunch. Add falafels in the pan spacing them and do not over crowd the pan. I make these over two batches.
    7. Cook 2-4 minutes on each side until crispy and golden. Place on a paper towel or cooling rack.
    8. Best to serve immediately.
    9. I like to make a wrap with lemon garlic tahini paste or tzatziki, a nice onion, parsley and sumac salad in either Lebanese bread or warm pita.


      • My salad of choice: Slice two red onions and place in chilled water for 30minutes. Drain and add into a small bowl with 1/2 cup finely chopped flat leaf parsley, 1 tablespoon sumac, salt, pepper and a drizzle of olive oil.
      • Freezing: To batch or make ahead of time, process falafel mixture and place into a large zip lock bag pressing flat. Seal and freeze for up to 3 months. To cook, simply thaw in fridge and continue from step 4.
      • For gluten free option, use either gluten free flour or rice flour in the mixture. For the coating either use rice or chickpea flour.
      • Serving suggestions: picked veggies, fresh herbs such as mint, Lebanese/pita bread, lemon garlic tahini sauce, garlic paste/dip, tzatziki, or plain Greek yoghurt, onion salad (as suggested above) or a simple cucumber, tomato, onion, capsicum tossed in olive oil, salt and pomegranate molasses.
      • Baking: spray falafels with a neutral oil (I would use regular breadcrumb rathe than panko) and place on a lined baking tray and cook at 200C for 15-20 minutes rotating half way.

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