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Mary Berry Falafel Recipe

Mary Berry Falafel Recipe

Mary Berry Falafel Recipe features crispy golden chickpea patties spiced with cumin, coriander, and fresh herbs, served with a creamy sesame yogurt sauce. These authentic Middle Eastern bites are ready in just 35 minutes, perfect for stuffing into warm pita breads for a delicious vegetarian meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 330
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.