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What I love most about Jamie Oliver’s Falafel is how effortless and approachable it is.
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How to make Jamie Oliver’s Falafel
Jamie Oliver’s falafel is his simplified version of the traditional Middle Eastern dish made from blended chickpeas, fresh herbs, and spices, shaped into small balls or patties and then fried or baked until crispy on the outside and soft inside.
Ingredients
Here’s what you’ll need for Jamie Oliver’s Quick Falafel:
- 1 x 400g tin of chickpeas (or mixed beans), drained
- 1 heaped teaspoon of ground coriander
- 1 heaped teaspoon of ground cumin
- ½ teaspoon of cayenne pepper (optional for heat)
- 1 small bunch of fresh coriander or parsley, finely chopped
- 1 tablespoon of plain flour (or gluten-free flour if needed)
- 1 small clove of garlic, minced or finely grated
- Zest of 1 lemon
- 1 tablespoon of olive oil, plus extra for frying
- A pinch of salt and freshly ground black pepper
Instructions
- Start by rinsing and draining the canned chickpeas. Pat them dry with a kitchen towel—this helps the mixture stay firm and prevents it from becoming too wet.
- In a food processor, combine the chickpeas, ground coriander, ground cumin, cayenne pepper, fresh coriander or parsley, minced garlic, lemon zest, and flour. Season with a pinch of salt and pepper. Blitz everything together until you have a chunky but cohesive mixture. Avoid over-processing—you don’t want a paste; a bit of texture gives the falafel a nice bite.
- Using your hands, form the mixture into small balls or patties. You can aim for around 8-10 falafel pieces, depending on how big you want them. Lightly coat your hands with olive oil if the mixture is sticky.
- Heat a generous drizzle of olive oil in a non-stick frying pan over medium heat. Cook the falafel patties for about 2–3 minutes on each side, or until they’re golden brown and crispy on the outside. If you’d like a healthier alternative, you can bake the falafel in the oven at 200°C (400°F) for about 20–25 minutes, turning halfway through.
- Serve the falafel warm in flatbreads, pita pockets, or wraps. Pair with hummus, tzatziki, lettuce, tomato slices, pickled red cabbage, or your favorite toppings. A drizzle of tahini or chili sauce takes it to the next level!
Tips for Success
- Dry the chickpeas thoroughly: Too much moisture can cause the falafel to fall apart during cooking. A quick pat with a kitchen towel makes a big difference.
- Boost the flavor: If you love heat, add more cayenne pepper or a teaspoon of harissa paste to the mixture. For a smoky touch, try smoked paprika.
- Adjust the texture: If your mixture feels too wet, add a touch more flour to firm it up. If it’s too dry, a small splash of olive oil or lemon juice can help.
- Make it ahead: You can shape the falafel ahead of time and refrigerate them until you’re ready to cook. Alternatively, freeze the shaped patties (uncooked) for up to 1 month, making them a great meal prep option.
What to serve with
Jamie Oliver’s falafel is bursting with flavor on its own, but pairing it with the right sides and accompaniments can enhance the dish even further.
Fresh Salads
A crunch of fresh vegetables adds texture and balances the rich, spiced falafel. You can serve these salads on the side or layer them in a wrap.
- Cucumber & Tomato Salad: Diced cucumbers, tomatoes, and red onions tossed with lemon juice, olive oil, salt, and fresh parsley.
- Tabbouleh: A Middle Eastern classic made with bulgur, parsley, mint, tomatoes, and a bright lemon dressing.
- Pickled Red Cabbage or Carrots: Adds a tangy, vibrant touch to complement the earthy Jamie Oliver’s Falafel.
Sauces & Dips
Sauces bring the dish to life! Jamie Oliver often recommends simple yet flavorful options to drizzle over or dip the falafel in. Here are some classics:
- Hummus: A silky-smooth chickpea dip that mirrors the falafel’s key ingredient and adds creaminess.
- Tahini Sauce: A drizzle of tahini paste mixed with lemon juice, garlic, and a splash of water creates a nutty and tangy sauce.
- Garlic Yogurt or Tzatziki: A cooling yogurt-based sauce made with grated cucumber, garlic, and dill is the perfect refresher for the slightly spicy falafel.
- Chili Sauce or Harissa: For heat lovers, chili sauce or harissa paste packs a fiery punch that contrasts beautifully with falafel’s earthy flavors.
Ingredients Substitutes
Jamie Oliver’s falafel recipe is versatile and forgiving, making it a perfect dish for personalizing and adapting to what you have on hand.
1. Chickpeas (or Mixed Beans)
Original Ingredient: Jamie’s recipe traditionally uses canned chickpeas or mixed beans as the base.
Substitutes:
- Dried Chickpeas (Soaked & Cooked): If you prefer dried chickpeas, soak them overnight, boil them until tender, then use them as you would canned chickpeas.
- Lentils (Cooked): Cooked green or brown lentils work well as an alternative and introduce a slightly earthier flavor.
- Butter Beans or Cannellini Beans: Both are creamy alternatives that can be mashed easily, though the texture may be slightly softer than chickpeas.
- Sweet Potatoes (Mashed): For a nontraditional take, mashed sweet potatoes mixed with spices and flour create a softer falafel-like patty.
2. Fresh Herbs (Coriander or Parsley)
Original Ingredient: Fresh coriander (cilantro) or parsley gives the falafel its vibrant, herbaceous flavor.
Substitutes:
- Mint or Dill: Mint adds a bright and slightly sweet note, while dill introduces a refreshing yet grassy hint.
- Dried Herbs: In a pinch, you can use dried parsley or coriander. However, reduce the amount to about 1–2 teaspoons to avoid overpowering the flavor.
- Spinach or Kale (Finely Chopped): If you’re running low on fresh herbs, finely chopped spinach or kale can provide some green freshness.
3. Ground Spices (Coriander, Cumin, and Cayenne)
Original Ingredients: These spices infuse the falafel with warm, earthy, and slightly spicy flavors.
Substitutes:
- For Cumin: Swap with ground caraway seeds or garam masala to provide a similar earthy warmth.
- For Coriander: Substitute with ground cardamom or fennel seeds for a mild citrusy touch.
- For Cayenne Pepper: Use smoked paprika for a milder, smoky flavor, chili powder for spiciness, or omit entirely if you prefer a no-heat version.
4. Garlic
Original Ingredient: Jamie uses minced fresh garlic for a sharp, aromatic kick.
Substitutes:
- Garlic Powder: A ½ teaspoon of garlic powder can replace one clove of minced garlic.
- Roasted Garlic Paste: Provides a sweeter, milder garlic flavor that can work equally well.
- Shallots or Spring Onions: Finely chopped shallots or the white parts of spring onions can add a mild allium flavor in the absence of garlic.
5. Plain Flour
Original Ingredient: Flour binds the falafel mixture and prevents it from falling apart.
Substitutes:
- Chickpea Flour: A natural, gluten-free binder that’s often used in traditional falafel recipes. Bonus: it enhances the chickpea flavor!
- Oat Flour: Blend oats in a food processor until finely ground; this works as a great binder and provides a nutty flavor.
- Breadcrumbs (Regular or Gluten-Free): Breadcrumbs are a common thickener and can be used instead of flour for binding.
- Almond Flour or Ground Nuts: For a gluten-free, nutty substitute, use almond flour, though it may slightly alter the flavor.
Final Thoughts
Jamie Oliver’s falafel recipe is brilliant because it simplifies what can be an intimidating dish. By swapping dried chickpeas for canned ones, it eliminates the soaking process—perfect for busy weeknights or for when you’re craving a quick and healthy meal.
More Recipes:
Ingredients
- 1 x 400g tin of chickpeas (or mixed beans), drained
- 1 heaped teaspoon of ground coriander
- 1 heaped teaspoon of ground cumin
- ½ teaspoon of cayenne pepper (optional for heat)
- 1 small bunch of fresh coriander or parsley, finely chopped
- 1 tablespoon of plain flour (or gluten-free flour if needed)
- 1 small clove of garlic, minced or finely grated
- Zest of 1 lemon
- 1 tablespoon of olive oil, plus extra for frying
- A pinch of salt and freshly ground black pepper
Instructions
- Start by rinsing and draining the canned chickpeas. Pat them dry with a kitchen towel—this helps the mixture stay firm and prevents it from becoming too wet.
- In a food processor, combine the chickpeas, ground coriander, ground cumin, cayenne pepper, fresh coriander or parsley, minced garlic, lemon zest, and flour. Season with a pinch of salt and pepper. Blitz everything together until you have a chunky but cohesive mixture. Avoid over-processing—you don’t want a paste; a bit of texture gives the falafel a nice bite.
- Using your hands, form the mixture into small balls or patties. You can aim for around 8-10 falafel pieces, depending on how big you want them. Lightly coat your hands with olive oil if the mixture is sticky.
- Heat a generous drizzle of olive oil in a non-stick frying pan over medium heat. Cook the falafel patties for about 2–3 minutes on each side, or until they’re golden brown and crispy on the outside. If you’d like a healthier alternative, you can bake the falafel in the oven at 200°C (400°F) for about 20–25 minutes, turning halfway through.
- Serve the falafel warm in flatbreads, pita pockets, or wraps. Pair with hummus, tzatziki, lettuce, tomato slices, pickled red cabbage, or your favorite toppings. A drizzle of tahini or chili sauce takes it to the next level!
