Flavourful Persian falafels

Cooking Time: 20 minutes Serves: 4

Goodness provided: This recipe is taken from Sabrina Gahyour's book: Simply: Easy Everyday Dishes, it is a lovely book that includes more than 100 fuss-free recipes full of flavour and colour. The flavour and colour in these recipes incorporate lots of healthy tastes and plant powered nutrients. Falafels are also a great bite sized option and when dipped in a tasty sauce they can be a good choice for dull appetites or taste buds.


250g dried chickpeas
50g flat leaf parsley, roughly chopped
50g fresh coriander, roughly chopped
1 large carrot, scrubbed and grated
2 large garlic cloves, very finely chopped
4 fat spring onions, very thinly sliced
1 onion, very finely chopped
2 tbsp plain flour
1 tsp baking powder
1 tbsp ground coriander
1 tsp ground turmeric
vegetable oil, for pan frying
sea salt flakes and freshly ground black pepper

  1. Soak the chickpeas in cold water overnight, or for 8-10 hours, then drain.
  2. Put the chickpeas along with all the remaining main ingredients, except the vegetable oil, into a food processer and season generously with salt and pepper. Blitz until evenly combined but still slightly coarse in texture (don't worry too much about the consistency)
  3. Pour enough oil into a deep frying pan or saucepan to fill to a depth of about 4cm. Heat the oil over a medium heat and bring to frying temperature – it should be hot but not smoking (add a pinch of mixture: if it sizzles immediately, the oil is hot enough). Line a plate with absorbent kitchen paper
  4. Take scoops of the mixture and roll into smooth balls about 4cm in diameter. Fry the falafels in batches, a few at a time without overcrowding the pan, for 2-3 minutes, or until just starting to brown all over. Remove with a slotted spoon and transfer to the paper-lined plate to drain.
  5. Serve in wholemeal pita breads that have been warmed in the oven for 5 -10 minutes, with sliced gherkins, sliced tomatoes, pickled cucumbers, sliced red cabbage, Greek or natural yoghurt (or vegan alternative) and chilli sauce

Per Serve: Energy 753 calories, Fat 37g, Protein 40g, Carb 74g, Sodium 1224mg