Craving something wholesome, crispy, and packed with flavor? This Jamie Oliver Falafel Recipe is a deliciously simple take on the Middle Eastern classic. Made with chickpeas, fresh herbs, and aromatic spices, these golden fritters are perfect for stuffing in wraps, piling onto salads, or serving as crowd-pleasing appetizers. They’re naturally vegan, rich in plant-based protein, and incredibly satisfying. Plus, with a handful of pantry staples, you can make them at home in under an hour.

What is Jamie Oliver Falafel?

Jamie Oliver Falafel is a homemade version of the beloved Middle Eastern street food. Using canned or soaked chickpeas, Jamie’s version blends herbs like coriander and parsley with garlic, cumin, and lemon juice to create a flavorful dough. The mixture is shaped into balls or patties and shallow-fried until crisp and golden on the outside while remaining soft and fluffy inside. It’s a healthy, protein-rich dish that can be served in pita, with dips, or as part of a mezze platter.

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Why You Should Try This Recipe

Vegan-friendly – Naturally plant-based and full of nutrients.
Crispy outside, tender inside – Great texture without deep frying.
Packed with protein and fiber – Thanks to chickpeas and herbs.
Perfect for meal prep – Store or freeze and reheat easily.
Versatile – Serve in wraps, bowls, or as finger food.
Quick and budget-friendly – Made with affordable pantry ingredients.

Ingredients Needed to Make Jamie Oliver Falafel

Each ingredient adds depth and freshness to the falafel:

Chickpeas – 1 can (400g), drained and rinsed or 250g soaked (not cooked) dry chickpeas
Fresh parsley – 1 small bunch, chopped: Adds color and freshness.
Fresh coriander – 1 small bunch, chopped: Brings a citrusy, herbal note.
Garlic – 2 cloves: For deep flavor.
Ground cumin – 1 teaspoon: Gives a warm, earthy taste.
Ground coriander – 1 teaspoon: Adds complexity.
Red chili – 1 small (optional): For a touch of heat.
Lemon juice – 2 tablespoons: Brightens and balances the flavor.
Plain flour – 2 tablespoons: Helps bind the mixture.
Salt and black pepper – to taste
Olive oil or vegetable oil – for shallow frying

Equipment Needed

Have these tools ready before starting:

Food processor
Knife and chopping board
Mixing bowl
Spoon or small scoop
Frying pan or skillet
Paper towels for draining

Instructions to Make Jamie Oliver Falafel

Step 1: Prepare the Chickpeas and Herbs

Drain and rinse the chickpeas: Pat dry to remove excess moisture.
Chop the herbs and garlic: Roughly chop parsley, coriander, and garlic.

Step 2: Blend the Mixture

Use a food processor: Combine chickpeas, herbs, garlic, cumin, coriander, chili (if using), lemon juice, flour, salt, and pepper.
Pulse until combined: The texture should be coarse—not too smooth—and sticky enough to form into balls.
Adjust if needed: If too wet, add more flour; if too dry, add a splash of water or lemon juice.

Step 3: Shape the Falafel

Scoop and form: Shape into small balls or patties using your hands or a spoon.
Let rest for 10–15 minutes in the fridge: This helps them firm up before frying.

Step 4: Cook the Falafel

Heat oil in a skillet: Use enough to coat the bottom of the pan.
Fry in batches: Cook each side for 2–3 minutes until golden and crispy.
Drain on paper towels: Remove excess oil and keep them warm while finishing the rest.

Step 5: Serve and Enjoy

Serve immediately: Best enjoyed warm with dips or stuffed in pita with salad.

What Goes Well With Jamie Oliver Falafel

Toasted pita or flatbreads – Create wraps or sandwiches.
Tahini or yogurt sauce – Creamy dips enhance the flavors.
Chopped cucumber and tomato salad – Adds crunch and freshness.
Pickled onions or turnips – Bright, tangy sides to balance richness.
Hummus or baba ganoush – Great for a mezze platter.
Rice pilaf – Makes it a full, hearty meal.
Lemon wedges – Add zest and brightness to the plate.

Expert Tips for Making the Best Jamie Oliver Falafel

For restaurant-quality falafel at home, keep these tips in mind:

Use soaked, not cooked, chickpeas for best texture – Canned chickpeas work too, but soaked dry ones yield better results.
Don’t overprocess – Aim for a rough texture that holds together but isn’t mushy.
Let the mixture chill – Helps shape the falafel and prevents them from breaking.
Use enough oil – A shallow fry ensures a crisp crust.
Avoid overcrowding the pan – Cook in batches for even browning.
Test one first – Check seasoning and texture before frying the full batch.
Serve fresh – Falafel tastes best hot and crispy.

Easy Variations of Jamie Oliver’s Falafel

Add your own twist to this classic with these simple ideas:

Add spinach or kale – Boosts color and nutrients.
Mix in grated carrot or zucchini – Adds sweetness and moisture.
Try spices like paprika or turmeric – Adds depth and color.
Stuff with feta – Create a melty surprise center.
Bake instead of fry – Use a preheated oven at 200°C (400°F) for 20–25 minutes, flipping halfway.
Air-fry option – Spray lightly with oil and air-fry at 190°C (375°F) for 12–15 minutes.

Best Practices to Store Jamie Oliver Falafel

Cool before storing – Avoid condensation and sogginess.
Store in an airtight container – Keeps them fresh for up to 3 days in the fridge.
Separate layers with paper towel – Prevents sticking.
Freeze for longer storage – Raw or cooked falafel freezes well for up to 2 months.
Reheat before serving – Best enjoyed warm and crispy.

Best Practices to Reheat Jamie Oliver Falafel

Keep your falafel crispy and delicious with these reheating methods:

Oven method: Reheat at 180°C (350°F) for 8–10 minutes.
Air fryer method: 190°C (375°F) for 5–7 minutes.
Pan-fry again: Use minimal oil for a quick re-crisp.
Avoid microwaving directly: It softens the crust—only use if in a hurry.

How Can I Make Jamie Oliver’s Falafel Healthier?

Bake or air-fry instead of pan-frying – Cuts down on oil.
Use whole wheat flour – Adds fiber and nutrition.
Add more greens – Mix in spinach or kale for extra vitamins.
Skip the salt or reduce it – Let spices and herbs carry the flavor.
Serve with fresh salad and yogurt dips – Keeps the overall meal light.

Nutrition Value (per serving):

Calories: 290
Protein: 10g
Fat: 13g
Carbohydrates: 30g
Fiber: 7g
Sugar: 2g
Sodium: 210mg

FAQs

Do I need to cook chickpeas before making Jamie Oliver’s falafel?

If using canned chickpeas, no additional cooking is required. If using dried chickpeas, soak them overnight but do not cook—traditional falafel is made with soaked, uncooked chickpeas.

How do I stop falafel from falling apart when frying?

To prevent falafel from breaking, ensure the mixture is not too wet and chill it for at least 15 minutes before shaping. Adding a bit of flour helps bind the mixture.

What consistency should falafel mixture be?

The mixture should be coarse, not smooth—similar to wet sand. It should hold its shape when pressed together without being too crumbly or sticky.

Can I bake Jamie Oliver’s falafel instead of frying?

Yes, bake at 200°C (400°F) for 20–25 minutes on a greased tray, flipping halfway through. The texture will be slightly drier but still delicious.

Final Words

This Jamie Oliver Falafel Recipe offers the perfect combination of texture, flavor, and nutrition. It’s simple to make, easy to customize, and always a hit on the table.

Jamie Oliver Falafel Recipe