• Author:


  • 400g tin of chickpeas, drained
  • 1 cup chopped yellow onion, sautéed
  • 3 cloves garlic
  • 1 small handful flat leaf parsley
  • 1 small handful fresh coriander
  • Spices: cumin, chili cardamon, black pepper, salt, cayenne and whatever else you love
  • 1/4 cup plain flour (can be gluten free)
  • 1/4 cup crushed almonds (optional)


  1. Chop and mix up all ingredients in your kitchen machine. I stopped my machine just before everything turned too mushy. It’s nicer when it has some texture left
  2. Wet your hands and form the mixture into small balls.
  3. Set aside into fridge for 30 min
  4. Then use a good heavy based non stick fry pan, and turn up to MEDIUM heat. Careful not to have the temperature up too high.
  5. Add the felafel balls, brown on one side
  6. Turn with spatula and brown the other side
  7. I served mine with salad although some people like to place them into wraps or pocket breads. If you are not trying to lose weight, by all means, “carb up” otherwise a fresh mixed salad is all you need with it.
  8. Add a blob of vegan yoghurt or tahini or chili sauce.