Plain and laverbread falafel with sumac fennel and lemon tahini

This veggie feast brings two crispy falafel flavours—classic plain and a unique Welsh laverbread version—alongside tangy sumac fennel and silky lemon tahini. The fluffy chickpea balls fry to deep golden crispness, while the seaweed-rich laverbread adds a distinctive coastal note that makes these falafel truly special and full of flavour.

This plain and laverbread falafel recipe likely lands around Nutri-Score B because it uses dried chickpeas, fresh parsley, fresh coriander, fennel, lime, lemon juice and tahini with laverbread, Aleppo pepper and sumac. The falafel are vegan, dairy-free and packed with fibre and plant protein, while deep frying adds some fat. Treat these falafel as a wholesome, satisfying veggie feast that works well as a main or generous side.[/p]

Estimated nutrition (per serving, 15–20 falafel): kcal ~95–120, fat ~4–6g, saturated fat ~0.5–1g, carbs ~12–15g, sugars ~1–2g, fibre ~3–4g, protein ~4–5g.

Method

Soak chickpeas overnight (prep ahead: 24 hours)

1. Soak plain falafel chickpeas overnight. To make the plain falafel, soak the dried chickpeas overnight in plenty of cold water. This hydrates the chickpeas properly and makes your plain falafel fluffy when fried.
2. Soak laverbread falafel chickpeas overnight. To make the laverbread falafel, soak the dried chickpeas overnight in plenty of cold water. Don’t use tinned chickpeas—they won’t be as fluffy for your laverbread falafel.

Make sumac fennel marinate (prep: 1 hour 10 mins)

1. Salt and soften fennel. To make the sumac fennel, mix the fennel bulb and salt in a bowl and transfer to a sieve. Leave for 10 minutes, or until softened. Salting draws out moisture and makes the sumac fennel easier to toss.
2. Toss with sumac and lime, then marinate. Toss with the sumac and lime juice and leave to marinate for 1 hour. The sumac will give it a beautiful pink tinge. This marination creates a tangy, citrusy sumac fennel that pairs perfectly with falafel.
3. Season and set aside. Season with more salt if needed and set aside. The sumac fennel keeps well and works as a fresh topping for your falafel plate.

Make plain falafel mixture (prep: 15 mins)

1. Drain chickpeas well. To continue making the plain falafel, drain the chickpeas well and set aside. Properly drained chickpeas keep your plain falafel mixture firm and not soggy.
2. Blend onion, garlic and chilli finely. Place the white onion, garlic and green chilli (if using) in a food processor and blend until finely chopped. Do not blend to a smooth paste as this will make the falafel soggy. Finely chopped vegetables give your plain falafel texture without moisture.
3. Add spices and baking powder. Add the cumin, ground coriander, cardamom (if using), baking powder and 1 teaspoon of salt. These spices create the classic plain falafel flavour profile with warm, aromatic notes.
4. Transfer to bowl and blend herbs. Transfer the mixture to a large bowl. Blend the fresh parsley and fresh coriander to a paste in the food processor. Herb paste adds bright, fresh colour and flavour to your plain falafel.
5. Blend chickpeas and combine. Add the drained chickpeas and blend until smooth. Transfer to the onion mixture and mix thoroughly to combine. Smooth chickpeas plus herbs and spices make fluffy, cohesive plain falafel balls.
6. Shape into 30g balls. Shape the mixture into 30g/1oz balls using a falafel press or your hands. Uniform balls ensure your plain falafel cook evenly and fry to consistent crispness.

Fry plain falafel (cook: 4–5 mins per batch)

1. Heat oil to 175C. Heat the vegetable oil in a deep fat fryer to 175C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a thermometer ensures the oil is at the right temperature for golden, crisp plain falafel.
2. Fry in batches until golden brown. Fry the plain falafel in batches for 4–5 minutes, or until deep golden brown and crisp. Frying in batches prevents overcrowding and keeps the oil temperature steady.
3. Drain, season and keep warm. Drain on kitchen paper, then season with salt and keep warm. Draining removes excess oil and salting immediately enhances your plain falafel flavour.

Make laverbread falafel mixture (prep: 15 mins)

1. Drain laverbread chickpeas well. To continue making the laverbread falafel, drain the chickpeas well and set aside. Well-drained chickpeas keep your laverbread falafel firm.
2. Blend onion and garlic finely. Place the white onion and garlic in a food processor and blend until finely chopped. Do not blend to a smooth paste as this will make the falafel soggy. Finely chopped base keeps the laverbread falafel fluffy.
3. Transfer to bowl and blend herbs. Transfer the mixture to a large bowl. Blend the fresh parsley and fresh coriander to a paste in the food processor. Herb paste adds brightness to balance the rich laverbread falafel seaweed note.
4. Add chickpeas and seasonings. Add the drained chickpeas and blend until no large pieces remain visible. Transfer to the onion mixture. Add the laverbread, Aleppo pepper, cumin, ground coriander, baking powder and 1 teaspoon salt. Mix thoroughly until evenly combined. Laverbread gives your falafel a unique Welsh coastal flavour.
5. Shape into 30g balls. Shape the mixture into 30g/1oz balls using a falafel press or your hands. Uniform balls ensure your laverbread falafel cook evenly and fry consistently.

Fry laverbread falafel (cook: 4–5 mins per batch)

1. Heat oil to 175C again. Heat the vegetable oil in a deep fat fryer to 175C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Keep the oil at the right temperature for golden, crisp laverbread falafel.
2. Fry in batches until golden brown. Fry the laverbread falafel in batches for 4–5 minutes, or until deep golden brown and crisp. Frying in batches keeps oil temperature steady for even cooking.
3. Drain, season and keep warm. Drain on kitchen paper, then season with salt and keep warm. Draining and salting immediately makes your laverbread falafel flavourful and crisp.

Make lemon tahini (prep: 2 mins)

1. Blend tahini with lemon and water. To make the lemon tahini, place 5 tablespoons water, the lemon juice and tahini in a blender. Blend until smooth and silky. Blending creates a creamy, pourable lemon tahini that coats falafel beautifully.
2. Season and adjust consistency. Season with salt and adjust the consistency with additional water if required. More water makes the lemon tahini thinner; less keeps it thicker for dolloping.

Serve falafel with sumac fennel and lemon tahini (finish: 2 mins)

1. Spoon lemon tahini on plate. To serve, spoon the lemon tahini on a serving plate. The lemon tahini creates a creamy base for your falafel and sumac fennel.
2. Arrange falafel and pile fennel. Arrange the plain and laverbread falafel on top. Pile the sumac fennel over the falafel. This layers the crispy falafel with tangy, pink sumac fennel for colour and flavour.
3. Finish with olive oil, sumac and parsley. Finish with the olive oil, sumac and parsley and serve immediately. The final drizzle and sprinkle add richness, tang and fresh herb notes to your plain and laverbread falafel veggie feast.

Helpful tip: Don’t use tinned chickpeas—they won’t be as fluffy for your plain and laverbread falafel. Dried chickpeas soaked overnight give the best fluffy, crisp falafel texture.