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BCO Falafel Recipe

This easy BCO falafel recipe adds a twist on tradition by incorporating Banhoek Chilli Oil into the mixture, for the perfect bite of flavour! ✨


  • 1 can of chickpeas, drained and mashed
  • 1 cup parsley, chopped no stems
  • 3 garlic cloves, chopped
  • 3 tbsp cumin powder
  • 1 tsp salt
  • 2 tbsp cornstarch or 1 tbsp flour
  • ½ tsp bicarbonate of soda 
  • 1 tsp Banhoek Chilli Oil


  • In a big bowl, place the mashed chickpeas and all the dry ingredients together. Mix until well combined.
  • Add the parsley and the Banhoek Chilli Oil and mix until combined. Start by making the falafels according to your preferred size.
  • After the falafels are made, place them in the refrigerator for approx. 30 minutes.
  • Deep fry in a pot with enough oil to cover the balls. Fry for 2 minutes, remove your cooked falafels and serve with tzatziki or tahini. drizzle over some Banhoek Chilli Oil for an extra bite of flavour! 🌶️🧆