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Baking Hermann


Falafel has long conquered the culinary world as a flavoursome, naturally vegan, street food. By itself served with a simple tahini sauce, packed into a warm pita or served on salads, it makes a delicious showstopper of a meal. Providing you with a few handy hints and tips, Baking Hermann’s recipe will leave you with falafel that’s moist, ever so slightly crunchy and packed with the flavoursome punch of chopped herbs and the fragrant flavours of cumin and coriander. Perfect falafel for all occassions!


Let's get cooking!

In your box

Organic Chickpeas

Organic Ground Cumin

Organic Ground Coriander






Just Add

Fresh Coriander

Fresh Parsley

Lemon Juice

Sunflower Rapeseed Oil

Green Chilli

Garlic Cloves




Mixing Bowl

Food Processor



Frying Pan




Why we love this recipe

It's quick, delicious and uses minimal ingredients

Method (PT1)

1. To make the falafel, soak the chickpeas overnight in 3x the amount of water.

2. The next day, drain the chickpeas and add them to the bowl of a food processor. Pulse them into a coarse chickpea flour, making sure not to grind them too finely, which would make the falafel rather dense. Tip out the chickpeas and set aside.

3. Peel and roughly chop the onion and garlic. Cut the chilli in half lengthways, remove the seeds and chop the rest into large pieces. Twist off the leafy bit of the coriander and parsley bunches and discard the stalks. Add the onions, garlic, chilli, coriander, parsley and 1 tsp salt to the bowl of a food processor and pulse until fine.

4. Add the chopped aromatics to the chickpeas along with the spices and use your hands to mix everything together. Then refrigerate for at least 15 minutes.

Method (PT2)

5. Heat the vegetable oil to around 170°C. If you don’t have a thermometer, you can later use the first falafel to test the heat. In the meantime, with wet hands shape the mixture into 18-20 falafel balls (around 30g each).To test the temperature of the oil only add one ball. It should turn golden within 2 minutes. If it takes longer, wait for the oil to become a bit hotter and test with another ball.

6. Once the oil is hot fry 4-6 balls at a time for 4 minutes until they are crispy and dark golden. Make sure not to overcrowd the pan or they might fall apart.

7. Place a few paper towels on a cooling rack. Once the falafel are cooked, place them on the paper towels to let any excess oil run off. Continue with the rest until all the balls are fried.

8. In the meantime, make a quick tahini sauce by mixing the tahini and lemon juice with 2 tbsp of water and 1/3 tsp salt. Mix it together until smooth and keep adding water until you can drizzle the tahini from a spoon. Dunk the falafel into the sauce and enjoy.

We hope you loved this recipe

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