One of the reasons I always have a can of chickpeas in my kitchen pantry is, so that I can make these delicious falafels anytime! They taste amazing hot or cold, what makes them a perfect addition to your take away lunch salad. If you find it difficult to fry the falafel balls, just press them into a flat, patty shape. It works just as well and you also got your next burger sorted. 



(2 servings)

For the Falafel

260g canned chickpeas

1 hand full of fresh parsley

1 hand full of cilantro

2 tbsp flour of choice (I used spelt)

1 tbsp cumin

1 tbsp sesame seeds

1/2 onion

salt, pepper to taste

oil for frying

For the Lemon- Tahini Dip

150g Plant based Yogurt

1 tbsp Tahini

1 tbsp honey

lemon juice from half a lemon

1 tsp. lemon pepper

salt, pepper to taste 


Blend chickpeas, herbs, spices and the chopped onion together.

Put the mixture in a bowl and combine with sesame seeds and flour. Let it sit for about 20 minutes

In the mean time combine all the ingredients for the dip. Whisk until smooth.

Form the mixture into little balls. You should get about 8- 10. If it is too soft, add some more flour. If the mixture won’t stick together add some water or olive oil.

Heat some oil in a large sauce pan. Once the oil is hot, add the balls and fry for about 4 to 6 minutes. The falafel should be crispy on the outside, but soft on the inside.

Serve war or cold, with the Lemon Tahini Dip and a side salad or some bread.

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