Traditionally falafel is made from dried chickpeas that are then soaked overnight. But I’ve found that when I want falafel, I don’t have those on hand and I don’t want to wait til the next day! So I’ve written two variations here, one made with canned chickpeas. It’s not quite as fluffy as traditional falafel but is still very, very delicious and so much quicker.


Approximate cost to buy everything: $20

Will make: About 10 medium-large falafel

Time taken: 20 minutes from setup to table

The protein, iron and calcium I’m not getting from meat? A fair serve of each!


2 cups dried chickpeas, soaked in cold water overnight until doubled in size


1 can chickpeas, drained well – if using, triple the flour.

1 onion, roughly chopped
1/4 cup fresh parsley
4 cloves garlic, peeled
1 tbsp self-raising flour
1 tsp salt
2 tsp ground cumin
1 tsp ground coriander
Pinch ground cardamom
Good crack black pepper
Extra flour, for coating


Combine all ingredients in a food processor and blitz until nearly smooth. Roll into small balls and roll in flour.

Fry falafel in a deep-fryer or saucepan full of hot oil (180*C – use a thermometer!!!) for 5 minutes or until crispy and golden.

Serve with hummus and vegan tzatziki (recipe previously), and some vegan wraps if you like.

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