Garlic Mayo Falafel Recipe

Garlic Mayo Falafel

Total Time: 20 minutes

Serves: 4

Loved all across the Middle East, falafel can be a snack, salad ingredient, an on-the-go meal or part of a wholesome meal, any time of the day. According to the Jews, this fried dish of mashed legumes has a long and diverse history that begins in Egypt and spreads as far out as Morocco, and Saudi Arabia. Blend in our 100% natural Garlic Vegan Mayo in the falafel mixture to add a touch of spice to this healthy snack.

Chef's note:

Give the falafel balls room to breathe by cooking only a few at a time on the pan. This helps in keeping the temperature of the oil from dropping, and also prevents the falafel balls from bumping into each other while they cook.


  • 4 tablespoons of Boombay's Garlic Vegan Mayo
  • 225 grams of Dried Kabuli Chana (Dried Chickpea)
  • 30 grams of Coriander
  • 20 grams of Parsley
  • 10 grams of Mint
  • 50 grams of Whites of Spring Onion
  • 2 teaspoon of minced Garlic cloves
  • 1 teaspoon of Cumin Powder
  • ½ teaspoon of Coriander Powder
  • 1 teaspoon of Salt to taste

Products Used:


  1. Soak dried kabuli chana overnight in water.
  1. Combine dried kabuli chana, herbs, the whites of spring onions, garlic, cumin, coriander and salt with 1 tablespoon of our Garlic Vegan Mayo in a food processor jar
  2. Pulse until the kabuli chana is very finely minced, stopping to scrape down the sides of the food processor when necessary
  3. Transfer mixture to a bowl, cover, and refrigerate for 30 to 40 minutes 
  4. Gently shape mixture to equal size falafel balls
  5. Heat oil in a skillet and fry the falafel balls until brown on all sides 
  6. Serve with our Garlic Vegan Mayo for an explosive flavour bomb!