Falafel dinner (serves 4)

My very good friend Hibba recently taught me the simplest recipe for falafels ever made. Here, I combine the falafels with a few additional side dishes, to make a delicious and complete whole-food, plant-based dinner (with the exception of the yogurt in the tzatziki).


This recipe is probably the simplest one you have ever seen. At least, that’s what my friend Kristian said when I showed him how to make it. Kristian was a vegan for 13 years, and has plenty of cooking experience.

Start with the falafels:

  • 1 cup of chickpeas
  • 1/2 onion
  • A lot of Cilantro
  • A lot of Garlic
  • 1 tea spoon baking powder
  • Your favorite seasoning (e.g. salt, pepper, cumin)
  • 3 table spoons of gram flour

Now, here’s what to do with the ingredients:

  1. Prepare the chickpeas as you would normally do (soak overnight, and boil for 20-ish minutes).
  2. Put everything except from the gram flour in a food processor, and grind it lightly. You want it to be coarse, otherwise it’ll turn into an indistinguishable mush.
  3. Take the mix out of the food processor, and put it into a bowl.
  4. Blend in the gram flour (with your hands).
  5. Make patties / balls about 5 cm in diameter.
  6. Heat up about 5 cm of sunflower seed oil in a mid-sized pan. Heat the oil properly, but do not let it smoke.
  7. Deep fry all the patties. If need be, turn them over. Ensure that they have a golden to light brown color.
  8. Take them out and let them sit on a plate with a paper towel (to absorb the excess oil).

A proper falafel meal consists of a set of additional side dishes. Here’s what I use:


  • 100-200 grams of Gram flour
  • Seasoning of your liking (whole cumin seeds, paprika, etc)
  • Water

Mix the gram flour and seasoning and add enough water to get the right consistency; runny enough, but not completely water-like. Fry in a non-stick pan at 2/3 of maximum heat. Ensure two for each person.


  • Greek yogurt
  • a lot of garlic
  • fresh dill
  • 1/2 lemon
  • 1 English cucumber

Slice the cucumber in a food processor, mince/crush the garlic and juice the lemon. Mix everything in a bowl and let it sit in the fridge for a couple of hours before serving.


  • 1 cup of  chickpeas
  • 2 table spoons of Tahini
  • 1/2 lemon
  • 1/2 cup of olive oil
  • A splash of Hazelnut oil and Walnut oil (not required)
  • A lot of garlic
  • Salt and pepper
  • Water

Prepare the chickpeas as you normally would (soak in water over night, and boil for about 20 mins).

Juice the lemon and mix everything in a food processor.

As the food processor is running, the consistency will get a bit too coarse. Add water slowly to make it blend properly. Also, the water makes the hummus very smooth and fluffy.

Serve on a plate sprinkled with paprika powder, a bit of oil and some olives.

Fried eggplant:

  • 1 eggplant
  • Olive oil

Simply fry it in a pan with a bit of olive oil.

This little bastard does the trick! Make enough slices of an eggplant to match the number of pancakes.


  • 2 Tomatoes
  • 1/2 Cucumber
  • 1 Onion
  • Cilantro

Slice them up, and serve them in separate dishes.

To eat this, use the pancake as a wrap, and put everything in it. Enjoy!


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