Fast Falafel

Whizz up chickpeas with spices and herbs to make delicious vegetarian patties for lunch or dinner!


  • Chickpeas- 400g can, drained and rinsed well
  • Parsley- 1 large handful
  • Coriander- 1 teaspoon, ground
  • Cumin- 1 teaspoon, ground
  • Fresh lemon juice- ½ lemon
  • Egg- 1
  • Salt and pepper
  • Olive oil- 1 teaspoon
  • For the coating: sesame seeds or ground almonds
  • To serve: Wholemeal pita or balady bread, fresh vegetables.


  1. Place all the falafel ingredients, except the olive oil, in a food processor and blitz to a coarse paste. Shape the mixture into 8 small or 6 large patties.
  2. Roll each falafel in in your choice of coating, patting so it sticks well. They can be chilled in refrigerator at this point and cooked later.
  3. When ready to cook, oven bake.
  4. Serve in warm wholemeal bread, tahini and fresh vegetables like arugula, lettuce, tomatoes, grated carrots etc.
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