Moroccan Falafel

These Moroccan Falafel are easy to make and you want want to buy store-bought again! They taste deliciously sweet and fragrant thanks to the classic Moroccan spices and are perfect served in a wholemeal wrap with some homemade hummus. 

Moroccan Falafel

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Mediterranean food is my absolute favourite and if the restaurant choice is mine then we will always end up in a Turkish/Greek restaurant.

Since going Vegan I have obviously had to re-think what I eat at my favourite restaurants which is proving to be the trickiest thing being Vegan. So, I’ve had to give up my much-loved all-time favourite, Vegetarian Moussaka, which I would have every time I went to a restaurant, without fail! But sadly, it is topped with a creamy indulgent dairy white sauce and cheese so a no-go zone!

Recently, we went to a Turkish restaurant for dinner for the first time since me going fully Vegan. With limited choices, I opted for the main course of falafel, hummus and salad, which is very classic and found on every Turkish menu and when you go to many eateries, regardless of the cuisine, they will advertise they do Vegan food because they serve falafel.

Yes falafel is Vegan, but it can be quite un-inspiring and very bland. My partner absolutely loves Falafel, and I would say probably obsessed with the stuff. Every week hummus and falafel wraps are on repeat. However, like many others, he will buy store-bought hummus and falafel which upsets me a little so I set out to make my own and mix it up a little bit.

There are so many variations of falafel now in the supermarkets which is great, but I would still always rather make my own. And after I have falafel at the Turkish restaurant, I was seriously craving more! So I went home, gathered my ingredients and got cracking on these Moroccan Falafel.

Yes, Moroccan!

I wanted to mix it up and I had seen Moroccan Falafel in the supermarket and thought they sounded amazing and I also love the flavours of Moroccan cuisine so they seemed the perfect choice to jazz up very plain falafels. Moroccan cuisine is all about the herbs and spices, for example, their celebrated spice mixture ‘Ras el Hanout’ is a combination of 27 spices, which I think says it all!

These Moroccan Falafel combine some classic herbs and spices; coriander, cumin, parsley and cinnamon, along with deliciously sweet dates and dried fruit which make them truly unique and addictive, you’ll be craving more and more!

To make these Moroccan Falafel, simply place all your ingredients in a food processor (except the breadcrumbs and flour) and process until combined. You will need to scrape down the bowl a few times to ensure everything gets processed. You may like to leave a few little chunks in the mixture which is fine or you can process until completely smooth. Once you have a combined mixture, you may need to add some wholemeal flour if the mixture is a little too wet to handle.

Once you have your mixture to your liking, take a heaping spoonful at a time and roll into small-ish balls, then roll in your breadcrumbs and repeat until the mixture is all gone. I used plain breadcrumbs as this is what I had to hand at the time, but you could use homemade if you wish, but just coat the falafel in enough breadcrumbs to cover them evenly. Then you can cook them to your preferred method; oven-baked, shallow fried or deep fried. I cook mine by firstly very shallowing frying them in 3 tbsp olive oil and then transferring them to a paper towel and finally finishing them off in the oven for 5 minutes to ensure they are evenly cooked and heated through, and this process worked perfectly for me. The whole cooking time for my 12 falafel took approximately 30 minutes.

I love to serve my falafel with homemade hummus stuffed in a wholemeal wrap with some salad leaves and sweet-potato chips on the side. Yummy get in my tummy!

If you also love Moroccan inspired dishes, then try my Best Vegetarian Tagine and my Apricot, Chickpea and Kale Moroccan Spiced Stew.

Moroccan Falafel

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Moroccan Falafel
Prep time
Cook time
Total time
Recipe type: Vegan, Main
Cuisine: Moroccan, Mediterranean
Serves: Makes 12
  • 1 can chickpeas, drained and rinsed
  • ½ red bell pepper, chopped
  • ½ onion, chopped
  • ¼ cup dates, soaked and drained
  • ½ cup dried mixed fruit (raisins, sultanas, apricots)
  • 1 clove garlic, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp dried parsley
  • ½ tsp ground cinnamon
  • ⅛ tsp ground white pepper
  • ¼-1/2 tsp dried chilli flakes
  • ¼ cup wholemeal flour (if necessary after blending)
  • 3 tbsp breadcrumbs (I used plain)
  1. In a food processor add all the ingredients (except the flour) and blend so that all the mixture breaks down and combines. You will need to stop the processor and scrape down the side a few times to ensure everything combines fully, and leaving a few chunks is okay.
  2. If your mixture is too wet, then add the wholemeal flour gradually to the food processor
  3. to combine until a good consistency is reached.
  4. On a lined baking tray or in a separate bowl, sprinkle or add the breadcrumbs.
  5. Take a spoonful at a time of your falafel mixture and roll into a ball with your hands,
  6. roll the ball into the breadcrumbs giving it a nice even coating. Set aside on a lined
  7. baking tray or plate and repeat until all the mixture has been used up.
  8. Now it's time to cook your falafel - you can deep fry them as per your fryers instructions,
  9. you could bake them (turning halfway through) or you can shallow fry them.
  10. *See cooking notes/tips above.
  11. Leave the falafel to cool slightly once they are cooked, on paper towel, before serving them
  12. as they are or in a wholemeal wrap or pitta bread, with some homemade hummus and salad.

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