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    Home » Recipes » Thermomix Recipes » Falafel Thermomix

    Published: Sep 8, 2020 · Modified: Sep 12, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Falafel Thermomix

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    This Falafel Thermomix recipe makes delicious fresh homemade falafel perfect for a healthy, filling snack or lunch.

    Making falafel from scratch is really pretty easy. You just need to be a bit organised, as it requires you to soak the chickpeas overnight and then rest the falafel mixture once it is made and before cooking.

    Thermomix falafel on pita bread with salad

    But once you have made up a batch they can be frozen for later and they are then quick and easy to cook.

    I use this easy falafel recipe all the time and always have a batch of falafel in my freezer for when I need a healthy last-minute lunch.

    Jump to:
    • Why you'll love this recipe
    • Ingredients for Falafel
    • How to Make Falafel from scratch
    • Step 2: Make the Falafel Mixture
    • What to serve with Falafels
    • FAQs & Top Tips
    • Falafel Thermomix

    Why you'll love this recipe

    • They make a tasty, healthy lunch served with salad or in a wrap.
    • They are great for putting in lunchboxes or for picnics.
    • The falafel freeze really well so you can store them in the freezer for a quick and easy lunch later.

    Ingredients for Falafel

    This Thermomix falafels recipe has quite a long ingredient list. However, most you should have in your store cupboard.

    Also you can play around with spices, and don't worry too much if you need to leave one out, although for me the ground cumin is a must.

    Also you will notice that this is a green falafel recipe. I never used to make green falafel, but then I watched a program about Mamoun's Falafel restaurant in New York and they swear by lots of parsley in their falafel.

    And they are famous worldwide for their falafel, so I reckon they must be doing it right!

    Thermomix falafel balls with bite taken out

    I then looked up the traditional falafel recipe in my Ottolenghi cookbook and he uses both parsley and cilantro/coriander, so I threw some extra of that in too.

    If you prefer non-green falafel, you can easily cut back on the amount of parsley and coriander in this recipe.

    These are the ingredients you will need:

    • Chickpeas - first things first, you obviously need chickpeas to make falafel. Make sure you use DRIED chickpeas, NOT canned chickpeas. You won't get the right consistency with canned chickpeas. Okay for hummus; not good for falafel. Dried chickpeas need to be soaked overnight, so plan ahead.
    • Onion
    • Garlic
    • Herbs - fresh parsley and cilantro/coriander. As stated above, this not only gives a wonderful flavor but gives you the distinctive green color. You can tone this down if you prefer non-green falafel.
    • Spices - ground cumin, coriander, cardamom, black pepper and cayenne pepper. If you don't have all these spices, don't worry too much but for me the cumin gives a wonderful flavor to these falafel so don't leave that out.
    • Flour and baking powder
    • Sesame seeds - these are optional but can look nice and give some extra crunch to the outside. For the batch of falafel on this page, I did some of each so you can see the difference.

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    How to Make Falafel from scratch

    Step 1: Soak the Chickpeas

    The first thing you need to do when making falafel at home is to soak the chickpeas.

    To do this, put them in a large bowl and cover them with plenty of water - you want the water to be a good couple of inches above the level of the chickpeas to allow plenty of room for them to expand.

    Soaking chickpeas to make homemade falafel

    Leave them to soak overnight or for a minimum of 12 hours. Then drain and rinse them well before use.

    Step 2: Make the Falafel Mixture

    To make the falafel, we start by chopping up the onion and garlic in the Thermomix, then you simply add in all the other ingredients and mix it up.

    Ingredients for falafels in Thermomix bowl

    To do this, mix it in 30 second bursts at speed 5 until you get the desired consistency. Usually this will take four or five goes. Give it a good scrape down the sides and stir with the spatula each time too.

    You want to end up with a thick paste-like consistency but you still want plenty of texture to it - not like a hummus.

    Now transfer the mixture to a bowl, cover it and refrigerate it for an hour or two.

    Step 3: Make the Falafel Balls

    Homemade falafel mix in bowl

    When you are ready to make the falafel, either use a tablespoon or a cookie scoop to scoop up roughly 2 tablespoons of the mixture.

    My small cookie scoop is the perfect size for this.

    Thermomix falafel on tray
    Thermomix falafel with sesame seeds

    Use wet hands to roll the mixture into balls, pressing gently to bind it together. The mixture should hold together well. If you are using sesame seeds, roll the balls in the seeds until they are coated.

    If you are going to freeze the falafel, now is the time to pop them in the freezer.

    Step 4: Cook the Falafel

    I highly recommend frying falafel.

    You can bake them in the oven, but I have never had much success with this. I find them too dry and you don't get the nice crunchy outside on them.

    Frying falafel in oil
    Frying falafel in oil

    You need to add enough oil to your skillet so that it reaches half way up the falafel balls when added. This means you only need to turn the falafel once when frying.

    The falafel should take around 2-3 minutes each side to cook. I recommend doing a test one first to check that your oil is at the right temperature before adding the rest.

    Falafel Balls

    Once they are golden-dark brown on the outside, transfer them to a bowl lined with paper towels. You can eat them warm or later at room temperature.

    What to serve with Falafels

    You can't beat falafel with pita and my favorite way to eat it is in a homemade pita bread with some salad, some tzatziki and a drizzle of tahini and parsley sauce. Just perfect!

    Falafel in pita bread with salad and tahini sauce

    We also eat falafel salad bowls, or falafel, hummus and roasted vegetable wraps are delicious too.

    They are also great for finger food at picnics and for putting in lunch boxes.

    FAQs & Top Tips

    What is Falafel?

    Falafel is a traditional Middle Eastern snack food made of chickpeas or fava beans. Mixed with various herbs and spices, they are made into balls or patties and deep fried.

    Typically this street food would be served in a pita bread with salad and pickled vegetables and drizzled with a tahini-based sauce.

    Can you freeze Falafel?

    Yes you can freeze falafel and they freeze very well. After you form the falafel balls, place them on a tray in the freezer. Once they are frozen, you can transfer them to a freezer bag to store for up to 3 months.

    To cook them, no need to defrost. Just heat the oil and cook from frozen. This makes them ideal for a quick and easy last minute snack or meal.

    Love snacks? You may also like these Recipes:

    • Thermomix scones with jam and cream
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      Mac n Cheese Bites
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    • Traditional English Scones Recipe (plus step by step guide)
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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Falafel Thermomix

    Falafel Thermomix

    This Thermomix Falafel recipe makes delicious fresh homemade falafel perfect for a healthy, filling snack or lunch.
    4.67 from 9 votes
    Print Pin Rate
    Course: Thermomix Recipes
    Cuisine: Middle Eastern
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Additional Time: 13 hours hours
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 36 falafels
    Calories: 55kcal
    Author: Marianne Rogerson

    Equipment

    • Cookie Scoop
    • Large Frying Pan

    Ingredients

    • 500 g dried chickpeas
    • 1 small onion
    • 4 cloves garlic
    • 25 g fresh parsley leaves only
    • 10 g fresh cilantro coriander
    • 2 tablespoon plain flour
    • 1 teaspoon salt
    • 2 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cardamom
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon baking powder
    • sesame seeds for rolling optional
    • oil for frying

    Instructions

    • Place the chickpeas in a large bowl. Cover them with plenty of water (2 inches above the level of the chickpeas to allow them to expand) and leave to soak overnight (or for a minimum of 12 hours). Drain and rinse well before use.
    • Peel and quarter the onion and add to the Thermomix bowl with the peeled garlic cloves. Chop for 5 seconds / speed 5.
    • Add all the other ingredients (see note) to the Thermomix.
    • Mix for 30 seconds / speed 5. Scrape, stir and repeat 3-4 times until you have the correct consistency. You want it to be a rough paste, still with some texture.
    • Transfer to a bowl, cover and refrigerate for a minimum of 1 hour.
    • When ready to make the falafels, use a cookie scoop or spoon to portion 2 tablespoons of mixture. Use wet hands to form balls. Roll in sesame seeds, if desired.
    • Set aside until ready to cook.
    • Heat the oil in a large skillet until hot. You want the oil to be deep enough to cover half the falafel, so you only need to turn it once, so the amount you use will depend on the size of your skillet and your falafel.
    • Fry for around 2-3 minutes each side until a deep brown color.

    Notes

    Make sure you use dried chickpeas, not canned chickpeas for this recipe. You won't get the right consistency with canned chickpeas. They need to be soaked overnight so plan ahead. 
    Herbs: The herbs in this recipe (parsley and cilantro/coriander) give a wonderful flavour but also a distinctive green colour. You can add less herbs if you prefer non-green falafel.
    Spices: if you don't have all the spices, just add what you have. Try not to skip the cumin as it has a wonderful flavour here. 
    Sesame seeds: these are optional but do give a nice crunch to the outside of the falafel. They look pretty too. 
    If you are using a TM31, you will need to mix this falafel mix in batches as it will be too much for the bowl.

    Nutrition

    Calories: 55kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 81mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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    Comments

    1. Tarn says

      March 11, 2025 at 7:07 am

      5 stars
      Love this recipie, works every time tastes amazing ❤️😊

      Reply
    4.67 from 9 votes (8 ratings without comment)

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