Sun Dried Tomato Falafel

Sun Dried Tomato Falafel

My husband Howard, son Ted and I love a falafel night. When I make a batch of these beauties I know it will be a meal that is eaten. Normally we eat a the same flavour of falafel every time I make this dish. To me, life is far to short to be cooking the same meals and to make my life more interesting I like to change a dinner every so often. It will surprise my family but I do love to experiment with food.

Although in this house, I feel like I’m the only one who enjoys change every so often. It amazes me that either Howard will enjoy this meal and Ted won’t or vise versa. It’s hard to know who will enjoy it and who won’t eat it. Occasionally it’s both! This time Howard enjoyed this dish and Ted thought it was ok. It wasn’t one of his favourite meals but it was alright. As for moi, well I loved it and would recommend it to everybody. Go on you know you want too.

Do you enjoy falafel and if so, have you tried different flavours. Let me know in the comments below and please don’t forget to like and follow me.

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Equipment needed

  • Large bowl
  • Colander
  • Food processor
  • Teaspoon
  • Tablespoon
  • Large Saucepan
  • Plate
  • Kitchen towel


  • Dried chickpeas x 300g
  • Cashew nuts x 200g
  • Carrot x 1
  • Mild chilli powder x 1 tsp
  • Ground cumin x 1 tsp
  • Ground coriander x 1 tsp
  • Garlic granules x 2 tsp
  • Smoked paprika x 2 tsp
  • Ground sweet cinnamon x 1 tsp
  • Sun Dried Tomatoes x 6 – 8
  • Oil for the large sauce pan


  • Soak the chickpeas in water overnight.
  • When you want to cook the chickpeas drain them through the colander and rinse.
  • Put them into a large saucepan and add enough water to cover them and about 2 inches more.
  • Add baking powder to the water and salt.
  • Next turn the hob onto high and bring to the boil.
  • Once boiling turn the heat down and reduce to a simmer.
  • Leave on the hob until the chickpeas are soft.
  • Depending on how old they are will depend on how long they take to soften.
  • The baking powder will help to soften them a bit faster.
  • When I cook chickpeas they do normally take around thirty to forty minutes to soften.
  • If you haven’t got the time then you can always use tinned instead.
  • Drain the chickpeas using the colander and place them in the food processor.
  • Peel and grate the carrots and put this into the food processor as well.
  • Add all the other ingredients and blend together until the chickpeas are in small pieces.
  • Remove the blade and put the mix into a large bowl.
  • Put the mixture into the fridge for at least a couple of hours.
  • Before preparing the falafel preheat the oven to 180°C or gas mark 5.
  • Grab a small golf ball size of the mixture and shape it into a flat ball.
  • Put the falafel onto a plate and continue until you have used up all of the mixture.
  • Place the falafel onto a baking tray and bake for 15 – 20 minutes or until golden brown.
  • Then serve with chips and a salad and enjoy.
Sun Dried Tomato Falafel

Sun Dried Tomato Falafel was a hit with Howard and myself but sadly my son wasn’t so keen. The pest part is these falafel can be eaten hot or cold and are great leftovers as well. You could also make a batch and freeze them before cooking. All of the ingredients in this dish are freezable. However you decide to eat this dish, as always, please enjoy. Thank you xxx