Chickpea Falafels

Who fancies a falafel? These baked and stuffed veggie chickpea falafels are great to make with the kids. They last in the fridge for a few days so whether it's an after school snack for yourself, a tasty lunch time salad or to share for dinner, these are a great recipe to come back to again and again.



  • 1 Diced Carrot
  • 1 Green Chilli
  • 1 Large Diced Shallot
  • ¼ Cup Peas
  • 1 400g Tinned Chickpeas
  • 2 tbsp Olive Oil
  • 2 tbsp Tahini
  • 1 tsp Tamari (or soy sauce)
  • Dash of Almond Milk
  • 2 tbsp Wholemeal Flour
  • Spices : garlic powder, pepper, salt, paprika,


  • Preheat the oven to 180˚C and lightly oil a baking tray
  • Finely dice the shallot, chili and carrot and gently fry in a pan with olive oil and the spices until softened then add the chopped garlic and cook for a further 1 minute then take off the heat
  • Blend the drained chickpeas with the olive oil, tahini and tamari adding a generous pinch of salt and pepper adding a dash of almond milk to create a creamy smooth (almost humous like) texture
  • Add the 2 tbsp wholemeal flour and blend again until all mixed
  • Mix all the ingredients together in a bowl and adding a little more seasoning for aroma and roll into small falafel size balls
  • Place the balls apart on the baking tray and using a brush spread a little more olive oil over the falafels and bake for 20-25 minutes until golden
  • Take out of the oven, allow to cool and drizzle a little tzatziki and enjoy with some leafy greens!
Chickpea Falafel