Homemade Falafels

Cooking Instructions

Homemade Falafels

Dairy Free, Vegan, Vegetarian


  1. Dry fry the cumin, coriander and Crazy Jack seeds in a frying pan until fragrant. Grind in a pestle and mortar, then place in a food processor with the chickpeas, salt and pepper, baking powder, flour, chilli, garlic, parsley and lemon zest. Pulse to combine.
  2. Mould the mixture into about 24 small balls.
  3. Heat a little vegetable oil in a frying pan and fry the falafel, in batches, for about 3 minutes. Turn as you cook so that they colour evenly. Remove when golden and drain on kitchen paper.
  4. Serve the warm falafels with toasted pitta bread and a salad.


  • Serves 4
  • 2tsp cumin seeds
  • 2tsp coriander seeds
  • 2tsp Crazy Jack Pumpkin seeds
  • 2tsp Crazy Jack Sunflower seeds
  • 2x400g tins chickpeas, rinsed and drained
  • Salt and pepper
  • 1 and a half tsp of baking powder
  • 2tbsp plain flour
  • 1 red chilli, deseeded and chopped
  • 1 garlic clove, crushed
  • 3tsp fresh flatleaf parsley, chopped
  • 1 lemon, zest only
  • Vegetable oil, for frying

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