Sep 26, 2023 | Recipes, Snacks and Sweet things

Prep Time 8 hours
Cook Time 10 minutes
Servings 16 falafels (approx depending on size)


  • 100 g dried chickpeas soaked and rinsed as per instructions on packet
  • 1 cup fresh basil chopped
  • 1 cup fresh coriander chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 6 spring onions finely sliced
  • 1/4 cup ground flax seed
  • 1/4 cup whole flax seeds
  • 6 tablespoons olive oil



  • Place all the ingredients and 4 tablespoons of the olive oil in a blender (or a bowl if you are using a hand blender) and blend until mixed thoroughly and beginning to clump, but still with some texture
  • Heat the remaining olive oil in a large frying pan over a medium heat
  • Form the falafel mix into balls (approximately 3cms) with your hands, or two spoons, and lower carefully into the hot oil, patting down gently
  • Cook both sides until golden brown and a bit crispy
  • Serve on a bed of salad, with humous or go the whole way and pack a gluten free pitta

Top tips

  • You can use a deep fat fryer or air fryer to cook these falafels
  • If the mixture does not clump in the blender add a bit more ground flax seed or liquid (oil or water) – different chickpeas behave differently!
  • Only cook what you are going to eat, they are best freshly fried. Store any left over mixture in the fridge or freezer
  • Have fun experimenting with different flavours for the falafels… rose petals and a dash of cardamon (amazing), fresh parsley, dill or mint… the opportunities are endless

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