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Bubala's Falafel

Makes 12 falafel

40 minutes plus overnight soaking

If you've never tried making your own falafel before, try this easy to follow version from Bubala restaurant in London. Delicious served warm with tahini, pickled onions and a scattering of fresh herbs or stuff into a freshly toasted pitta bread.

5 Farmdrop products in this recipe


Here's how you do it

  1. Soak the chickpeas overnight
  2. Place all the ingredients in a blender and blend until you have a relatively fine mix - you want the chickpeas to look like the texture of couscous. The mixture should come together nicely - if not, add a little water to bind.
  3. Form the mix in 35g balls. Heat 3 inches of vegetable oil in a saucepan to 180C - if you don't have a thermometer, you can tell when the oil is hot by dropping in a little pinch of the mix - if it sizzles, you are ready to fry. Deep fry the balls in small batches until golden brown - around 2-3 mins. 4. Transfer to a plate with some kitchen towel to soak up excess oil, eat whilst hot!


  • 125g dry chickpeas, soaked overnight (soaked weight should be around 250g)
  • 125g peeled onion, roughly chopped*
  • 7g garlic*
  • 10g red chilli, roughly chopped
  • 30g flat leaf parsley, stalks removed and roughly chopped, plus additional to serve
  • 75g coriander, roughly chopped
  • 11g falafel spice mix
  • 4g fine salt*
  • 8g baking powder*

*From the larder

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)




1 Bunch (min. 15g)



Organic Dried Chickpeas

1 Bag (500g)




Falafel Spice Mix

1 Jar (70g)