A middle eastern street food staple, falafels are absolutely delicious and one of those things I absolutely love but don’t often get to eat… Although they have become popular on street food stalls in the UK, they are rarely gluten free. So.. time to make my own vegan and gluten free falafels!


Chick peas, the main ingredient of falafels, are one of my favourite foods. They are really versatile, nutritious and delicious, with a lovely nutty flavour. High in fibre great for proper digestion as well as being a good source of plant protein. For this recipe you can pre soak and cook your chickpeas or for the quicker version as I have done here you can use a jar or tin of pre cooked chickpeas. I love including herbs such as parsley and coriander in my cooking as much as possible, for the beautiful flavours as well as the powerhouse of nutrients they provide. Parsley contains high levels of Vitamin C, A and folate as well as minerals such as iron, potassium and calcium. Coriander is an incredible heavy metal chelator helping our bodies expel mercury, while also providing  a multitude of vitamin and minerals.

These moreish fresh falafels are really easy to whip up in just a few minutes and have very quickly become a regular for dinners and packed lunches in my house!


Falafel Recipe

Ingredients for the falafels:

400g chickpeas
1 med onion
4 garlic cloves
generous handful of fresh parsley
generous handful of fresh coriander
1tsp cayenne pepper (optional)
1 tbsp chickpea flour (gram flour)
2 tsp cumin
1 tsp salt
1 tsps baking powder
coconut oil for frying

Ingredients for the dressing:

2tbsp tahini
1tbsp cashew butter
1/2 lemon juiced
salt + pepper to taste



Add the onion and garlic cloves to a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.

Add the chickpeas, parsley, corriander, salt, chili powder, and cumin to the food processor and pulse until they are blended but not pureed.

Return the onion mixture to the food processor, along with the baking powder and the flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. You can add more flour if the mixture is too wet.

Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.

While the falafel mixture is chilling, prepare the tahini sauce by mixing together the cashew butter, tahini and lemon juice. Season with salt and pepper to taste, cover and place in the fridge.

Once the falafel mixture has chilled, roll into balls using your hands.

Set a large sauté pan over medium heat and add a liberal amount of coconut oil so that the pan is well-coated. Let the pan pre-heat for a couple of minutes then add the falafels one by one, browning them on the first side for 3 minutes, then flipping them and browning the second side, then turn on the sides until the mixture is cooked throughout.

Transfer the falafels to a paper towel-lined plate.

Repeat this process until you have cooked all of the falafel.

Place three or four falafels onto a lettuce leaf and drizzle with the prepared tahini sauce.falafels-5

Enjoy and let me know how you’ve got on with making these over on Instagram