If you’ve never made homemade falafel before, don’t be intimidated. They’re surprisingly simple to make, and the flavour is so much fresher than anything you’ll find at the supermarket. Made with soaked chickpeas, loads of fresh herbs, garlic and warming spices, they’re crispy on the outside, soft in the middle and packed with plant-based goodness.

One of my favourite things about this recipe is how budget-friendly it is. A bag of dried chickpeas goes a long way, making a generous batch that’s perfect for stocking your freezer. In fact, we usually double this recipe and make 120+ falafels at a time so we have homemade falafels ready to go for months. They’re one of my favourite freezer meal prep recipes.

While falafels are traditionally fried, I’ve included both baked and shallow-fried methods so you can choose what works best for your family. We often bake half the batch for the family members who prefer a lighter falafel, then shallow fry the other half for those who love the extra crispy exterior. It’s an easy recipe to do both, as you can pop one batch in the oven while you continue shaping and frying the rest.

My version also includes a squeeze of fresh lemon, which adds a lovely brightness and pairs perfectly with the herbs and spices. They’re delicious served in wraps or pita pockets with hummus and salad, tucked into lunchboxes or added to nourish bowls for an easy protein boost – making them perfect for busy weeknights, quick lunches or last-minute dinners when you need something wholesome in a hurry. The recipe for this is available on our app here.