Try these served with pita bread, lettuce, hummus, tahini or tabbouleh salad. Watch the video on how to make them.




Serves 4

1 cup dry chickpeas
1 slice wholegrain bread
2 cloves garlic
½-¾ cup chopped fresh parsley
½ cup chopped fresh coriander
½ onion, peeled and diced
pinch chilli powder
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground paprika
1 tsp baking soda, sifted
2 Tbsp canola oil


Cover chickpeas in plenty of cold water and leave to soak overnight.
Drain thoroughly.
In a food processor place chickpeas, bread, garlic, parsley, coriander, onion and spices.
Blend well until a smooth paste is formed.
At this point the mixture can be frozen for later use.
Mix baking soda into the mixture just before cooking.
Form mixture into walnut sized balls and flatten slightly.
Heat oil in a large frying pan and cook falafel until browned on each side and cooked through.

Serve with:
• pita bread and sliced lettuce
• hummus
• tahini sauce
• tabbouleh salad (try cauliflower ‘couscous’)

Nutrition Information Panel

Per Serving [4 Serves]
Energy 658kj
Protein 7.2g
Total fat 5.1g
- saturated fat 0.5g
Carbohydrates 11.7g
- sugars 7.8g
Fibre 7.0g
Sodium 254mg

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