CELEBRATING INTERNATIONAL FALAFEL DAY: A CRISPY JOURNEY THROUGH FLAVOUR

The 12^th June 2025 marks International Falafel Day, a celebration of one of the Middle East’s most beloved culinary exports. These golden, crispy spheres of flavour have transcended borders to become a global favourite, finding their way into South African kitchens and hearts with remarkable ease.

The humble falafel; traditionally made from chickpeas or fava beans; tells a story that spans millennia. While its exact origins spark friendly debate between Lebanese, Egyptian, and Israeli food historians, what’s undisputed is falafel’s incredible ability to bring people together around the table.

In South Africa, this ancient recipe has found new expression, often incorporating local spices and serving suggestions that reflect our rainbow nation’s diverse palate.

What makes falafel particularly appealing to South African cooks is its versatility and accessibility. These protein-packed morsels can be served as a starter with tahini and fresh herbs, stuffed into warm pita bread for a satisfying lunch, or presented as elegant canapés at dinner parties. The beauty lies in their adaptability; falafel welcomes experimentation with local ingredients like berbere spice blends, fresh coriander, and even a hint of biltong seasoning for the truly adventurous.

From a nutritional standpoint, falafel ticks all the right boxes. High in plant-based protein, fibre, and essential nutrients, they’re naturally vegan and gluten-free when prepared traditionally. This makes them perfect for South Africa’s growing health-conscious dining scene, where ancient grains and legumes are experiencing a well-deserved renaissance.

Whether you’re hosting a casual braai with friends or planning an intimate dinner party, falafel offers an opportunity to explore Middle Eastern flavours whilst celebrating International Falafel Day in true South African style.

CAPE TOWN-STYLE HERB FALAFEL

Print

Serves: 4-6 As a Starter

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• • 250g dried chickpeas, soaked overnight
• • 1 small onion, roughly chopped
• • 4 cloves garlic, crushed
• • 60ml fresh flat-leaf parsley, chopped
• • 30ml fresh coriander, chopped
• • 15ml fresh mint, chopped
• • 1 teaspoon ground cumin
• • 1 teaspoon ground coriander
• • ½ teaspoon cayenne pepper
• • 1 teaspoon salt
• • ½ teaspoon baking powder
• • 30ml chickpea flour (or plain flour)
• • sunflower oil for deep frying
• For serving:
• • fresh pita bread or vetkoek
• • tahini sauce
• • fresh salad leaves
• • pickled vegetables
• • lemon wedges

Instructions

1. Drain and rinse the soaked chickpeas thoroughly. Pat dry with kitchen towel; this step is crucial for achieving the right texture.
2. In a food processor, pulse the chickpeas until they form a coarse meal. Don't over-process; you want some texture, not a smooth paste.
3. Add the onion, garlic, fresh herbs, and all spices. Pulse until well combined but still slightly chunky.
4. Transfer to a bowl and stir in the baking powder and flour. The mixture should hold together when squeezed but not be too wet. If needed, add a little more flour.
5. Cover and refrigerate for at least 30 minutes; this helps the mixture firm up.
6. Heat oil to 180°C in a deep saucepan. Using wet hands or a small ice cream scoop, form the mixture into walnut-sized balls.
7. Fry in batches for 3-4 minutes until golden brown and crispy outside. Don't overcrowd the pan.
8. Drain on kitchen paper and serve immediately with warm pita, tahini sauce, and fresh accompaniments.

Notes

WINE PAIRING SUGGESTION: Try these falafels with a crisp Sauvignon Blanc from the Cape Winelands. The wine's herbaceous notes complement the fresh herbs beautifully, whilst its acidity cuts through the richness of the fried chickpeas. Chef's Tip: For an authentic South African twist, serve your falafel in warm vetkoek with pickled beetroot and fresh farm-style yoghurt drizzled with local honey