Recipe from Jules Clancy of Stonesoup

The best falafels I ever had were in a tiny hole-in-the-wall workers restaurant in Amman, the capital of Jourdan. I still remember the place was so busy and when we got a table there was no discussion over what we wanted. The server just came with flat bread, hummus and crisp light falafels freshly fried in a giant pot out the front. So good. For home cooked falafels I prefer to cook them under the grill rather than mess around with deep frying. It’s quicker and for me far less intimidating. Yet still super tasty.

enough for 2
1 can chickpeas (400g / 14oz), drained
1 bunch flat leaf parsley
1 egg
hummus, to serve
baby spinach, to serve

  1. Preheat your overhead grill (broiler) on high.
  2. Whizz chickpeas and parsley in the food processor until finely chopped. Stir in the egg. Season.
  3. Roll the mixture into small balls about the side of a quail egg. Place the falaels on an oiled tray and drizzle with more oil.
  4. Grill for 5-7 minutes or until firm when touched. Serve hot falafels on a bed of hummus with baby spinach on the side.


more traditional – serve with tabbouleh salad instead of the baby spinach.

no food processor – finely chop the parsley and mash together with the chickpeas using a fork.

more substantial – serve with warm pita bread or other flat bread on the side.

carnivore – brown some minced (ground) beef or lamb in a pan with a little oil. Sprinkle over the falafels before serving.

vegan / egg-free – try it without the egg. Traditional falafels don’t use egg so it should be Ok. I just prefer to use egg for the extra protein and the insurance that my falafels won’t fall apart.

different legumes – some places use butter beans or lima beans instead of chickpeas. And others use a combo of chickpeas and beans. Fresh shelled broad beans are another great option.

home cooked chickpeas – are great. You’ll need 250g (9oz) cooked chickpeas.

Waste Avoidance Strategy

chickpeas – keep them in the pantry.

flat leaf parsley
– tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

eggs – will keep in th fridge for a month or so. Or use for another meal.

hummus – will keep in the fridge for a few weeks. Can be frozen.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.