Homemade falafel on a blue plate

Syrian falafel

  • serves 4 as a snack
  • Easy

Try this spiced falafel recipe from Imad’s Syrian Kitchen as part of a meze-style feast. They are best served with a fresh salad and lemony tahini sauce


Try these easy falafel, then check out Imad’s recipes for Syrian baba ghanoj and Syrian chicken, plus these Syrian-inspired barazek shortbreads. Also check out our falafel burgers, homemade falafel and baked beetroot falafel.

This recipe is best enjoyed with a bewas salad (parsley, spring or red onion, pomegranate molasses and sun-dried tomatoes) and tahini sauce (tahini, lemon juice, water, garlic and salt).



  • dried chickpeas 200g
  • garlic 3 cloves
  • onion ½, roughly chopped
  • ground cumin 1 tsp
  • ground coriander 2 tsp
  • bicarbonate of soda ¼ tsp
  • sesame seeds 4 tbsp
  • vegetable oil for deep-frying
  • sumac a sprinkle, to serve (optional)


  • Step 1

    Put the chickpeas in a bowl and cover with water. Leave to soak overnight, changing the water at least twice, if possible.

  • Step 2

    Blitz the garlic and onion in a food processor, then add the drained chickpeas and whizz to a fairly smooth paste. Add the spices and mix well, then stir through the bicarbonate of soda and sesame seeds. Season well.

  • Step 3

    Fill a pan no more than a third full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds.

  • Step 4

    Shape a little of the falafel mixture into an oval shape with a tablespoon, then gently push into the oil using another spoon. Do this with a few more spoonfuls of the mixture. Cook, in batches, for 4 minutes or until deep golden and crisp. Repeat with the remaining mixture. Serve sprinkled with sumac, if you like.

*This recipe is gluten free according to industry standards

Head here for more falafel

Falafel with Avocado Hummus Recipe and Broad Beans served in a crispy white baguette on a dark blue tray and table

Nutritional Information

  • Kcals 334
  • Fat 17.9g
  • Saturates 1.8g
  • Carbs 25.7g
  • Sugars 2.3g
  • Fibre 9.2g
  • Protein 13.1g
  • Salt 2.7g