What you might not know is how easy this wholly vegetarian, chickpea-based dish is to make from scratch. Here’s a guide for turning chickpeas and spices into restaurant-worthy falafel.

Learn how to make homemade falafel. Crispy on the outside, soft on the inside.

Heat enough oil for deep frying in a pan. Test the oil temperature by dropping a small piece of the mixture into the oil; if it sizzles immediately, the oil is ready. Fry the falafel until they are ...

A Middle Eastern favourite, Mary Berry's homemade falafel taste so much better than shop-bought. The creamy whipped feta is a deliciously moreish dip. To make the pickled cabbage, heat the vinegar ...

A fantastic way to make falafel with a fraction of the oil, but all the crisp, hot, garlickiness that you want. Load up with sauces, pickles and chilli to your taste. In a food processor ...

Falafel is near-perfect as is ... s in your pantry and they’ll be on your doorstep before you know it. Make the Buffalo sauce: In a small saucepan, combine hot sauce, butter and 2 teaspoons ...

Lebanese migrants Dib and Nizam Ghazal began making falafel in their Sydney restaurant in the late '60s. Source: Ghazal family Ever wondered who brought the recipe for falafel to Australia?