Falafels are a great source of protein for veggie/vegans and can be versatile in terms of adding many different types of herbs and spices to change its flavour, taste and texture.  Here I have chosen a recipe for a herby falafel, packing in a fresh flavour with each bite.


Makes approx. 14 depending on size (golf ball size recommended for ease of cooking and eating)


1 can chickpeas (drained, keep the liquid to one side)
2 tbsp chopped parsley
2 tbsp chopped coriander
1/2 tsp cumin
1/4 tsp turmeric
Juice from 1/2 lemon
2 tbsp of gluten free flour
Pinch of salt & pepper

1 litre of sunflower oil for frying

Optional:  half medium onion and 1 clove garlic


  1.  Put all the ingredients into a food blender and mix until smooth.  If the mixture is a little dry, add some of the chickpea liquid, little by little.  Empty mix into a bowl and refrigerate for 10 minutes (to help firm up the mixture).
  2. Heat up the oil in a saucepan.
  3. After 10 minutes, roll the mixture into 14 balls and leave on a plate until the oil is hot enough to fry.
  4. Fry the falafels until golden brown and put on a plate covered with paper kitchen towel to absorb any excel oil.
  5. Enjoy with a mixed salad or in a toasted pitta bread/wrap filled with salad, vegan mayo and topped with 3/4 falafels.

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