You will need

300g dry chickpeas
1 small onion
2 cloves garlic
½ bunch parsley
½ bunch coriander
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
1 tsp bicarbonate of soda
2 tbsp sesame seeds
Oil for deep-frying 

For the Sauce:

1 small tub, dairy free yoghurt e.g. coconut
1 tbsp lemon juice


1. The previous day, soak the chickpeas in a generous amount of water 12-24 hours. It is important to use dry chickpeas, soaked overnight in water, and not canned chickpeas; these have too much water and will cause the falafel to explode when cooked.

2. The next day, peel the onion and garlic. Wash the parsley and coriander and discard the stems, then dry the leaves carefully. Drain the chickpeas, then dry them carefully. In a food processor, grind the chickpeas with the garlic, onion, and fresh herbs. In a mixer, mix the chickpea puree with the spices, bicarbonate of soda, sesame seeds, and salt. Mix on a low speed for 2 minutes. Use your hands to form 12 balls the size of walnuts.

3. Heat the oil for deep-frying to 180°C. Fry the falafels for about 3 minutes. They should be a deep golden brown. Drain on paper towels.

4. Mix the yoghurt with the lemon juice and a pinch of salt. Serve the hot falafels with the sauce.

Recipe courtesy of KitchenAid - KitchenAid has launched a series of cookery courses which will be held at the KitchenAid Experience Store in London - email londonexperiencestore@kitchenaid.com to find out more. This week's (13th June) talks you through the process of using Plant Based recipes.