25 pieces

  • Gluten free & vegan

300g dried chickpeas
1 medium onion
3 clove garlic
small bunch fresh parsley
small bunch fresh coriander
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground white pepper
gram flour


Soak the chickpeas in cold water overnight.

The next day blend the soaked, uncooked chickpeas in a food processor. You may need to do this in two batches.
Add the rest of the ingredients and blend together.

Leave to stand for 30 minutes. If the mixture is quite wet, add gram flour a little at a time until the mixture can be moulded without sticking to your hands but not too dry.

Divide into 30 balls then flatten slightly. The falafels can be frozen at this stage. Place onto a tray lined with greaseproof paper and freeze. Once frozen, take off the tray and place into a freezer –proof container and refreeze until needed.

To cook – defrost on a tray in the fridge. Deep fry or shallow fry on both sides until golden brown and hot in the centre.