Are falafels healthy?

If you’re wondering whether these delicious falafel balls are good for you, let us break it down.

Chickpeas are naturally rich in proteins and soluble fibres and are a complex carbohydrate. There are several health benefits associated with high-fibre foods – they help lower blood lipid levels such as cholesterol, reducing risks of heart diseases, as well as lowering your risk of colon cancer.

Falafels are also packed with key nutrients, including calcium, iron, magnesium, phosphorus, Vitamins B and C, zinc, potassium and folate.

When falafels are fried (as in the traditional cooking method) they will have a higher fat content, but you can reduce this by choosing to bake them instead.

Where is falafel from?

The exact origin of the falafel is unknown and open to debate. One theory is the dish was invented in Egypt using fava beans, with the recipe then exported to other areas across the Middle East.

It is thought the dish later found its way north towards the Eastern Mediterranean, where chickpeas were used instead of the original fava beans.

Aubergine and falafel bake loaded with tahini, pomegranate & flaked almonds on a plate

The use of chickpeas is still prominent in most Middle Eastern countries today – it’s this version that is also most popular in the UK, (all our falafel products are made using chickpeas – in case you were wondering). In Egypt, falafels mostly still use fava beans as the core ingredient.

Preparing and Cooking Falafel

When making falafel the traditional way, the first step is to soak the chickpeas overnight.

Sometimes they are soaked with baking soda to raise the pH levels of the chickpeas and help them to cook through. This helps to give them the classic light and fluffy texture we all know and love.

The soaked chickpeas are then ground together with other ingredients like parsley, spring onions, garlic, cumin and coriander (to name just a few).

The mixture is then shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel – which is a mould for shaping into balls. The mixture is usually deep-fried, but it can be oven-baked.

Typically, falafel is ball-shaped, but it is also commonly made in a doughnut shape as well (It’s true! And yes, we want to try it immediately as well).

There are loads of ways of serving falafels, from mezze platters to wraps to falafel burgers and salads and all sorts!

Our Falafel Range

If you don’t have time to make your own, we have two delicious falafel products available in all major supermarkets.

Middle Eastern Falafels

Our Middle Eastern Falafels are inspired by the classic Middle Eastern recipe made with chickpeas and a blend of herbs of spices, including cumin, coriander, parsley, black Pepper, garlic and coriander.

Moroccan Falafels

Our Moroccan Falafels combine chickpeas, agave, apricots and a touch of chilli, all mixed together with a selection of fragrant North African spices including paprika, cinnamon, coriander, cumin, and ginger.

All our falafels are ready to eat – they can be eaten cold as a snack straight from the pack, warmed through and added to a dish or shared as part of a tempting mezze with friends!

Falafel Recipes

If you’re looking for some falafel recipes to get stuck into, we have you covered! Here’s a taste of a few classic recipes to get you started:

Still hungry for more? Dive into all of our amazing Cauldron Moroccan and Middle Eastern Falafel packed recipes right here.

Get stuck in

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