Recipe: Pea & Coriander Fallafels
This is your fresh, fuss-free falafel recipe that brings bold Middle Eastern flavours to your table, perfect for protein packed summer salads, delicious wraps or easy snacks with hummus or tzatziki.
I’ve always had a deep love for Middle Eastern cuisine. The way it combines vibrant spices, fresh herbs, delicious dips and tangy pickles is unlike anything else. Each dish is a celebration of what the region has to offer, from the rich fruits and oils, to the dried and fragrant spices. But it’s not just about the ingredients… It’s how the food is shared. There’s something so special about gathering around a table, passing plates family-style, and enjoying every bite in good company. That, to me, is how food is meant to be enjoyed!
Falafels are a particular favourite of mine when it comes to a traditional mezze. Crispy on the outside, fluffy and fragrant on the inside, packed with chickpeas and spices - it’s the kind of food that just satisfies, no matter how you serve it. Plus, its versatility is unmatched - toss it into a salad, chucked in a wrap, served as a canapé, or snack on it solo with your favourite dip. However you eat them, falafels are always a winner and surprisingly easy to make.
This recipe is one I’ve mastered over time. It’s simple, reliable, and full of fresh flavour — a true taste of the Middle East, with a light, modern twist.
Falafel Ingredients:
Extra-virgin olive oil
400g chickpeas (tinned)
200g frozen peas, blanched
60g chopped fresh coriander
½ Fresh lemon juice
1 tsp crushed red chilli flakes
1 tsp cumin
1 tsp coriander
3 crushed garlic cloves
80g shallots, finely diced
50g gram flour
Black and white sesame seeds
Vegetable oil (approx. 500 ml)
Method:
I would start by finely chopping the shallots and garlic and sweating these on a low heat with olive oil. Once slightly sweated, add the dried spices and toast until fragrant, combined with the shallots and garlic.
While doing this, blanch your frozen peas for about 2-3 minutes. Until they ‘pop’ rather than soft.
Chop the coriander coursely, just so it produces a finer result once you add all the ingredients to a food processor.
Add the tinned chickpeas, garlic & shallot mixture and peas to a food blender and blitz. Add seasoning and lemon at this point.
Once the mixture is a grainy texture, add the gram flour and combine everything with another blitz.
It’s now time to shape the balls! I would say about 15g-20g for each ball is enough. But do however big or small as you please. Shape balls in uniform size. Then roll the falafel balls in your black and white sesame seed mixture so the falafels are near enough entirely covered.
Preferably in an iron cast pan, add about 2-3 inches of sunflower/vegetable oil. Heat the oil to approximately 175°C (if you don’t have a thermometer, drop a bit of the falafel mixture into the oil and wait for it to fizz a lot, this is when the oil is hot enough). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden on the outside.
I would recommend serving the falafels instantly! They’ll be best then, nice and crispy on the outside, fluffy on the inside!
Serving suggestions:
Tahini dressing: Tahini, oil and lemon combined very quickly and drizzled on top with some sumac.
Hummus/baba ganoush: Ofcourse, a no brainer!
In a wrap: with parsley & rocket salad, greek yoghurt, pickle onions and cucumber.
Salad: Any sort of fragrant mediterranean salad with light spice & a yoghurt dressing.
Written by Jocelyn
Jocelyn is a private & catering chef based in London, who also works in digital marketing. Combining her love for food and writing, the arts and photography, Jocelyn enjoys capturing food looking and tasting it's finest!
