Olivey Falafel
Crispy chickpea falafel packed with herbs, spices and briny olives
Falafel is one of those dishes that proves simple ingredients can deliver incredible flavour. These olivey falafel combine soaked chickpeas with garlic, herbs, warm shawarma spices and plenty of Kalamata olives, creating a mixture that fries up beautifully crisp on the outside while staying soft and fluffy inside.
The addition of olives brings a savoury depth and gentle saltiness that lifts the whole dish, pairing perfectly with fresh coriander and aromatic spices. Once fried until golden, these falafel are perfect stuffed into warm pitta breads with crunchy salad, or served as part of a generous Mediterranean-style mezze spread.
They’re naturally plant-based, easy to prepare, and incredibly satisfying — the sort of recipe that quickly becomes a go-to for relaxed lunches, sharing platters or easy weeknight dinners.
Serve them warm with homemade pitta, fresh salad and your favourite dips.
Ingredients
Falafel
- 500g soaked chickpeas (from 250g dried chickpeas)
- 1 red onion
- 2 cloves garlic, peeled
- 2 tsp OEA Shawarma Blend
- 75g OEA Pitted Kalamata Olives
- Handful fresh coriander
- 1 tsp salt
- 2 tsp baking powder
- 4 tbsp gram flour
- Extra virgin olive oil for frying
To Serve
Homemade pitta bread and fresh salad
How to make it
1. Soak the chickpeas
Start by soaking the dried chickpeas overnight in plenty of cold water. Drain them well before using.
2. Blend together
Add the soaked chickpeas to a food processor along with the red onion, garlic, OEA Shawarma Blend, Kalamata olives, coriander and salt. Pulse the mixture until finely chopped and well combined. The texture should still have a little bite but hold together when pressed.
Transfer the mixture to a bowl and stir through the baking powder and gram flour. If the mixture feels a little dry, add a splash of water to help bind it together.
2. Form & Fry
Shape the mixture into small falafel balls or patties. Heat a generous layer of extra virgin olive oil in a frying pan over medium heat. Fry the falafel for around 3–4 minutes on each side until golden brown and crispy.
Remove from the pan and drain briefly on kitchen paper.
To Serve
Serve the warm falafel tucked into soft pitta bread with fresh salad, herbs and your favourite dips for a simple Mediterranean-style feast.
Why It Works
Soaked chickpeas create falafel that are fluffy inside while frying up beautifully crisp on the outside. The shawarma spice blend adds warmth and aromatic depth, while Kalamata olives bring a rich savoury note that lifts the whole mixture.
Soft, freshly baked pitta are the perfect vessel for these golden falafel, paired with bright salads and creamy dips — a vibrant Eastern Mediterranean classic with an olivey OEA twist.
How to Make It
