Name: Karima Hazim’s herby falafel
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 400g dried chickpeas; 1 teaspoon bicarbonate of soda; 2 teaspoons bicarbonate of soda, extra; 1/2 brown onion, chopped; 1 bunch (80g) coriander, leaves and stems; 1/2 cup finely chopped flat-leaf parsley leaves (about 1 bunch); 3 garlic cloves, peeled; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 tablespoons extra virgin olive oil; sea salt flakes, to taste; 1 tablespoon chickpea flour, if needed; 1/2 cup sesame seeds; neutral-flavoured oil, for shallow-frying; To serve: Lebanese bread, Parsley Salad (recipe below), Tarator (recipe below) and sliced tomatoes, optional

Karima Hazim’s herby falafel

members only

It's easy to make, freezer-friendly and delicious wrapped in Lebanese bread with tarator, parsley salad and pickles.

Skip to Recipe

Makes 16

Prep

25M

Cook

10M

Total

35M

Karima Hazim, alongside her mother, Sivine, is the creator of Sunday Kitchen, where they share traditional Lebanese recipes with a community of home cooks. In 2026, Karima joined Women’s Weekly Food as a regular food contributor, sharing recipes from family dinners to moreish, crowd-pleasing weekend lunches cooked from the heart.

This herby falafel is her first masterclass for My Women’s Weekly members. It’s easy to make, freezer-friendly and delicious wrapped in Lebanese bread with tarator, parsley salad and pickles.

Find the full recipe for Karima’s herby falafel here.