Homemade Falafel


  • 1 cup onion, roughly chopped;
  • 2 cups cauliflower, cut into florets;
  • 4 carrots, chopped;
  • 4 garlic cloves;
  • ½ cup fresh parsley leaves;
  • ½ cup fresh koriander leaves;
  • ¼ tsp. chili powder;
  • 2 tsp. cumin;
  • ½ tsp. turmeric;
  • ½ cup oatmeal;
  • Zest of one lemon;
  • vegetable oil;
  • freshly ground black pepper;


  1. Preheat your oven.
  2. In a food processor, blend the onion, cilantro, parsley, and garlic until finely minced. Set them aside in a large bowl.
  3. Repeat the process with the cauliflower and the zucchini and add them to the bowl with the onion mixture.
  4. Add the lemon zest, cumin, chili powder, turmeric, oatmeal to the bowl. Combine everything well, and season to taste.
  5. Let the mixture rest for a few minutes.
  6. Spread some oil over a baking sheet.
  7. Form medium-sized balls with your hands and place them on the baking sheet.
  8. Brush some more oil over the falafel and place in the oven.
  9. If you’re cooking them in the oven, bake for 40 minutes. Halfway through, turn the falafel and brush them with some more oil.
  10. If you’re cooking them on the stove, pre-heat a generous amount of oil in a large sauté pan placed over a medium heat for about 4 minutes. Then add the falafel, browning them on the first side for 4 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
  11. Serve with tomato union sauce



  • 1 can of tomato puree
  • 1 large fresh coriander
  • 1 fresh parsley
  • 1 onion
  • 2 fresh jalapeño or green chillies
  • 1 large clove of garlic
  • 1-2 limes , juice from
  • extra virgin olive oil
  • freshly ground black pepper



  • Put the tomato puree and coriander (stalks and all) into food processor.
  • Peel and finely chop the onion, deseed and finely chop the chillies, then add it all in food processor.
  • Peel and finely grate in the garlic.
  • Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil.
  • Mix well, then season to taste with salt, pepper and lime juice.
  • Serve straightaway or cover and set aside for a few hours to let all those flavors develop.

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