• Chunky falafel bites

    Serves: 4
    Cooking Time: 25 mins


    • 1 x 410g tin chickpeas, drained and rinsed
    • 10ml (2 tsp) ground cumin
    • 5ml (1 tsp) ground coriander
    • 1 garlic clove, peeled and chopped
    • 45ml (3 tbsp) olive oil, plus extra for frying
    • 100g fresh flat-leaf parsley, chopped
    • a squeeze of lemon
    • 60ml (¼ cup) cake flour
    • salt and freshly ground black pepper, to taste



    Place the chickpeas, cumin, coriander, garlic, olive oil, parsley and lemon juice in a food processor. Blitz with sharp pulses to achieve a well-blended yet chunky mixture.


    Add the flour, season and mix well. Shape the mixture into bite-size balls.


    Heat the olive oil in a non-stick frying pan over medium-high heat. Fry the falafel in batches until golden, about 2 – 3 minutes on each side. Remove the falafel from the oil with a slotted spoon and drain on absorbent paper towel.


    Serve crispy and hot with tzatziki or spicy tomato sauce.


    Squeeze a few falafel bites into mini pita breads, drizzle with tzatziki and top with roasted Rosa tomatoes and fresh basil.