Cumin chickpea falafels

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Serves: 4

By Christie



  • 1 onion peeled and finely chopped

  • 1 tsp ginger grated

  • 1 tsp ground coriander

  • 2 tsp ground cumin

  • 2 cloves garlic peeled and finely chopped

  • 1 small egg

  • 3 tbsp fresh coriander very finely chopped

  • 2 tins chickpeas rinsed and drained

  • 1 carrot peeled and coarsely grated

  • 1 tsp chilli powder


  1. Put onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and fresh and ground coriander into a food processor.
  2. Pulse and process for 1-2 mins until blended but still fairly chunky.
  3. Transfer to mixing bowl.
  4. Lightly beat egg and add to mixture. Season with salt and, using fingers, mix thoroughly to combine.
  5. Cover and chill for 6-8 hours to firm up and allow flavours to develop.
  6. Preheat oven to 200°C/gas mark 6.
  7. Line baking sheet with non-stick parchment and spray with frying spray.
  8. Shape mixture into bite sized balls and put on prepared baking sheet.
  9. Spray with frying spray and cook for 15-20 mins or until lightly golden and firm. Serve warm with low fat yoghurt to dip into.

Handy Hint

Don't be tempted to skip the bit about leaving the mixture to chill for 6-8 hours - the falafels will fall apart when you try to cook them and will not taste as nice (voice of experience here!)

Additional Information

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Dairy Free

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