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Chickpea Falafels

A quick and delicious recipe perfect for a Meatless Monday, school lunch box or Middle Eastern style wrap.
Course Appetizer, Main Course, Side Dish
Servings 20 falafels

Ingredients

  • 2 tins chickpeas well-drained and rinsed (ideally BPA-free)
  • 1/2 large brown onion chopped roughly
  • 2-3 cloves garlic cloves peeled
  • 3 tbsp finely chopped parsley
  • 2 tbsp finely chopped coriander (or use extra parsley if preferred)
  • 1 1/4 tsp cumin
  • 1/2-1 tsp chilli flakes (according to personal preference)
  • 1 tsp salt
  • 4-6 tbsp gluten free flour
  • 1 tsp baking powder (gluten free)
  • Olive oil for cooking

Instructions

  • Drain and rinse the chickpeas well.
  • Add the chickpeas, onion, garlic, parsley, coriander, cumin, chilli and salt to a food processor and process until well-combined (but not totally pureed).
  • Add 4 tablespoons of gluten free flour and the baking powder. Pulse until incorporated.
  • Test a small piece of the mixture between your fingers - it should be dough-like, but not sticky. If need be, add an extra tablespoon or two of flour and process again.
  • Roll the mixture into 18-20 falafel-sized balls and place on a plate to refrigerate for one hour. If pressed for time, you can simply pop them in the freezer for 15 minutes.
  • Gently heat a generous splash of olive oil in a large frypan. Add the falafels to the pan and cook for a few minutes on each side, until golden and crispy. If preferred, you can flatten the falafels a little to increase their surface area (especially if you like them crunchy!).
  • Serve hot with a lovely side salad, hummus, tahini dressing and/or a few slices of pan-fried haloumi. Enjoy!

Notes

My favourite way to enjoy these falafels with with a lovely salad and the tahini hill dressing below. Enjoy!
Suggested Salad
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Avocado, diced
  • Parsley, finely chopped
  • Lemon juice
  • A good splash of extra virgin olive oil
  • Salt and pepper
 
Combine all ingredients in a bowl, stir well, adjust to taste and enjoy. 
 
Tahini Dill Dressing
  • A good dollop of hulled tahini
  • A splash of lemon juice
  • 1 small clove of garlic, crushed
  • Finely chopped dill, to taste
  • Salt and pepper, to taste
  • Water, to thin to consistency
 
Combine all ingredients in a mug or cup and stir well to combine. Adjust ingredients to taste (e.g. a dash more lemon juice, more dill, extra water if the mixture is too thick etc).