Lucy M. Get ready to fall absolutely in love with homemade falafel! Mary Berry’s Falafel Recipe proves that creating these iconic Middle Eastern treats at home is not only possible but genuinely exciting and rewarding. Forget those dry, flavorless frozen versions—these golden beauties are crispy on the outside, perfectly fluffy inside, and packed with fresh herbs and warming spices.
There’s something magical about watching these little chickpea patties transform in hot oil, turning gorgeously golden while your kitchen fills with the most incredible aromas of cumin, coriander, and fresh cilantro. The creamy tahini yogurt sauce takes everything to the next level, adding that authentic touch that makes each bite irresistible.
Whether you’re new to Middle Eastern cooking or a seasoned falafel lover, this recipe delivers restaurant-quality results with straightforward techniques. Gather your ingredients, warm those pitas, and prepare for the most delicious homemade falafel experience you’ve ever had!
Why You’ll Love this Mary Berry Falafel
When you’re craving something crispy on the outside but fluffy on the inside, this falafel hits different. I love how Mary Berry strips away the complicated stuff and gives you a straightforward recipe that actually works.
The texture contrast alone makes me want to dive right in—that golden, crunchy exterior giving way to a tender center packed with herbs and spices. What really gets me is the flavor combination. Cilantro, parsley, coriander, and cumin create this warm, aromatic vibe that feels way fancier than the effort required.
Plus, the sesame yogurt sauce adds this creamy tang that makes every bite better. These aren’t those dense, greasy disappointments you’ve encountered before. They’re light, fragrant, and honestly, they make impressive appetizers without demanding hours in the kitchen.
Try our hearty Mary Berry Meatloaf Recipe for a comforting alternative
What Ingredients are in Mary Berry Falafel?
Mary Berry’s falafel recipe brings together pantry staples and fresh herbs to create a surprisingly simple yet flavor-packed dish. The base starts with canned chickpeas, which eliminates the need for soaking dried beans overnight, making this recipe accessible and quick to prepare.
The combination of fresh herbs—cilantro and parsley—along with warm spices like coriander, cumin, and cinnamon give these falafel their distinctive taste. Breadcrumbs and egg act as the binding agents, while tahini adds richness and depth. The accompanying sesame yogurt sauce complements the crispy exterior perfectly, rounding out the complete dish.
Ingredients
For the Falafel:
- 1 × 14 oz (400 g) can chickpeas, drained and rinsed
- 6 chopped scallions
- ¾ cup fresh breadcrumbs
- 1 large egg
- Grated zest and juice of ½ lemon
- 1 coarsely chopped garlic clove
- 2 tbsp coarsely chopped fresh cilantro
- 2 tbsp coarsely chopped parsley
- 1 tbsp tahini paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Pinch of cayenne pepper
- Salt and black pepper to taste
- Sunflower oil for frying
- Chopped fresh cilantro for garnish
- Warmed mini pita breads for serving
For the Sesame Yogurt Sauce:
- ¼ cup plain yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini paste
How to Make this Mary Berry Falafel
- Add the chickpeas to a food processor along with the scallions, bread crumbs, egg, lemon zest and juice, garlic, cilantro, parsley, tahini, ground coriander, cumin, cinnamon, and cayenne pepper. Season generously with salt and pepper, then blend everything together until you achieve a smooth, uniform paste.
- Spoon the mixture into a bowl, cover it well, and let it rest for at least 30 minutes. This resting time allows the flavors to meld and makes the mixture easier to shape.
- While the falafel mixture is resting, prepare your sesame yogurt sauce. Mix together the yogurt, oil, lemon juice, and tahini in a small bowl, seasoning with salt and pepper to your liking. Set aside until ready to serve.
- Lightly dampen your hands with water to prevent sticking, then take portions of the falafel mixture and roll them into walnut-sized balls. Gently press each ball down to form a patty shape about half an inch thick.
- Pour just enough oil into a nonstick frying pan to barely cover the bottom and place over medium-high heat. Once the oil is shimmering hot, add the falafel patties in batches, being careful not to overcrowd the pan. Fry for 2–3 minutes per side until they turn a beautiful golden brown and develop a crispy exterior. Transfer the cooked falafel to a plate lined with paper towels to absorb excess oil.
- Arrange the warm falafel on a serving platter, garnish with fresh cilantro sprigs, and serve alongside mini pita breads and the creamy sesame yogurt sauce for dipping.
Mary Berry Falafel Recipe
Ingredients
Method
- Add the chickpeas to a food processor along with the scallions, bread crumbs, egg, lemon zest and juice, garlic, cilantro, parsley, tahini, ground coriander, cumin, cinnamon, and cayenne pepper. Season generously with salt and pepper, then blend everything together until you achieve a smooth, uniform paste.
- Spoon the mixture into a bowl, cover it well, and let it rest for at least 30 minutes. This resting time allows the flavors to meld and makes the mixture easier to shape.
- While the falafel mixture is resting, prepare your sesame yogurt sauce. Mix together the yogurt, oil, lemon juice, and tahini in a small bowl, seasoning with salt and pepper to your liking. Set aside until ready to serve.
- Lightly dampen your hands with water to prevent sticking, then take portions of the falafel mixture and roll them into walnut-sized balls. Gently press each ball down to form a patty shape about half an inch thick.
- Pour just enough oil into a nonstick frying pan to barely cover the bottom and place over medium-high heat. Once the oil is shimmering hot, add the falafel patties in batches, being careful not to overcrowd the pan. Fry for 2–3 minutes per side until they turn a beautiful golden brown and develop a crispy exterior. Transfer the cooked falafel to a plate lined with paper towels to absorb excess oil.
- Arrange the warm falafel on a serving platter, garnish with fresh cilantro sprigs, and serve alongside mini pita breads and the creamy sesame yogurt sauce for dipping.
Notes
What are Common Falafel Mistakes?
The biggest falafel mistake is using canned chickpeas that are too wet, causing the mixture to fall apart during frying. Always drain and pat chickpeas completely dry, or better yet, use soaked dried chickpeas for authentic texture. Over-processing the mixture into a smooth paste also ruins the characteristic grainy texture that holds falafel together. Frying at incorrect oil temperature leads to greasy, undercooked, or burnt falafel. The oil must reach 350°F before adding patties. Too cool and they absorb excess oil and fall apart, too hot and they burn outside while remaining raw inside. Skipping the resting time prevents flavors from melding and the mixture from firming up properly. Let the shaped falafel rest for 15-30 minutes before frying. Also, overcrowding the pan drops oil temperature dramatically, resulting in soggy, oil-soaked falafel instead of crispy golden perfection.What are Common Falafel Mistakes?
The biggest falafel mistake is using canned chickpeas that are too wet, causing the mixture to fall apart during frying. Always drain and pat chickpeas completely dry, or better yet, use soaked dried chickpeas for authentic texture. Over-processing the mixture into a smooth paste also ruins the characteristic grainy texture that holds falafel together.
Frying at incorrect oil temperature leads to greasy, undercooked, or burnt falafel. The oil must reach 350°F before adding patties. Too cool and they absorb excess oil and fall apart, too hot and they burn outside while remaining raw inside.
Skipping the resting time prevents flavors from melding and the mixture from firming up properly. Let the shaped falafel rest for 15-30 minutes before frying. Also, overcrowding the pan drops oil temperature dramatically, resulting in soggy, oil-soaked falafel instead of crispy golden perfection.
Mary Berry Falafel Substitutions and Variations
Since falafel’s beauty lies in its flexibility, you’ve got plenty of room to make this recipe work for your pantry and taste buds. Can’t find fresh cilantro? Swap it for mint or dill—they’ll bring their own charm. I’d suggest using canned chickpeas exclusively; dried ones require soaking overnight, which honestly feels like planning a vacation just to make dinner.
For texture variations, try adding finely diced onions instead of scallions for deeper flavor. Want spice? Bump up the cayenne. Prefer milder? Cut it in half. You could substitute breadcrumbs with ground almonds for a nuttier crunch, though they’ll absorb moisture differently, so adjust your egg amount slightly.
The tahini paste is pretty essential for that authentic taste, but if you’re truly stuck, tahini butter works in a pinch.
What to Serve with Mary Berry Falafel
Now that you’ve got your crispy falafel sorted—adjusting spices and swapping ingredients to match what you’ve got on hand—the real fun starts with figuring out what to pair them with. I’d suggest warming those mini pita breads and stuffing them generously with your golden falafel.
That sesame yogurt sauce? I’m telling you, it’s the MVP here. Drizzle it over everything. Fresh lettuce, tomatoes, and cucumber add crunch and balance out the richness beautifully. Want something lighter? Skip the bread entirely and build a grain bowl with quinoa or couscous as your base.
Hummus works nicely too if you’re looking for extra creaminess. Pickled onions bring a sharp tang that cuts through the spices wonderfully, keeping each bite interesting.
Final Thoughts
Why does homemade falafel feel like such a triumph when you pull it from the oil, all golden and crispy on the outside. Honestly, it’s because you’ve just nailed something that seems intimidating but really isn’t. Mary Berry’s recipe proves that with decent chickpeas, fresh herbs, and proper seasoning, you’re basically unstoppable. The magic happens when those spices—coriander, cumin, cinnamon—come together in your food processor. You’ll notice the texture transforms into something almost fluffy once you fry it. Pair these with that sesame yogurt sauce, stuff them in warm pita, and suddenly you’re eating restaurant-quality food in your kitchen. That’s the real victory here. You’ve created something delicious from scratch, and that’s worth celebrating.
