There is nothing better than homemade falafel to eat in rolls, sandwiches, burgers or as part of a Lebanese feast.
This is a tasty vegan falafel that contains no eggs. Serve on Lebanese bread with tzatziki or tahini sauce, shredded lettuce and chopped tomato.
Falafels, the traditional Middle Eastern bean patties, are usually deep-fried. This updated version, delicately spiced and crunchy with grated carrot, is baked for a lower-fat result, but is just as delicious and is served in Lebanese bread with salad.
It's falafel as you know it but shaped into patties not balls - while the traditional wrap is great, this is a tasty vegetarian alternative to beefburgers. Serve in a burger bun or pita.
This classic falafel recipe is delicious served in a pita bread with yoghurt cucumber sauce and tomatoes.
Make these falafel from scratch and serve in Lebanese bread or in pita bread pockets with a colourful crunchy salad.
This is an easy falafel using dried chickpeas that you soak for 24 hours. No eggs or bread crumbs either as filler; just tasty falafel!
This is a great Middle Eastern dish that is simple to make and a real hit every time I make it (and amazingly cheap too). It is also good cold the next day for lunch.
This recipe uses a combination of dried broad beans and dried chickpeas to make an authentic tasting falafel.
This is an easy to make falafel that is fried then baked. It includes all the traditional flavours including cumin, coriander and garlic.
You don't have to be a vegetarian to love falafel. This is my favourite version which employs mint, coriander and cumin. Serve in a pita with salad and mint sauce.