Falafels are one of our go-to meals. They’re easy to make, cheap and the ingredients can almost always be found in our fridge and pantry. This recipe is great because you can easily change it according to your tastes and preferences. (We love to enjoy them with some cheesy baked eggplant, or in a wrap with lots of garlic sauce.)



Serves 3


2 cups of drained chickpeas
¼ cup toasted walnuts
1 onion
3 cloves of garlic
1 bunch coriander
2 tsp ground cumin
1 tsp turmeric
½ tsp ground coriander
1 tsp baking soda
1 tbsp lemon juice
Salt and pepper


Step 1: Preheat oven to 180 degrees Celsius fan forced. Place all ingredients in the food processor and mix until everything is incorporated (add a splash of water if the mixture seems to dry).


Step 2: Shape mixture into patties and refrigerate for 30 minutes.

Step 3: Bake in the oven for 20-30 minutes (flipping half way through) until golden and cooked through.

Serve with whatever your heart desires.

(Note: This recipe is really flexible so feel free to makes changes to suit your style or ingredients on hand. Sometimes we’ll use parsley instead of coriander or add in some cooked quinoa. And please share your versions with us—we love to see the creative things people can do!)



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