Simple as falafel balls

Falafel is so versatile. It makes a great snack to keep in the fridge or a great vegetarian burger pattie. It’s made with pantry staples, so it’s simple to throw together for a quick meal.

Serves 4:


  • 1 can chickpeas
  • 1 large carrot grated
  • ½ red onion chopped
  • 3 garlic cloves crushed
  • ½ cup coriander leaves (or parsley)
  • 6 tablespoons flour
  • 2 teaspoons cumin
  • 1 teaspoon  salt
  • ½ teaspoon black pepper
  • Pinch of cayenne pepper


Preheat oven to 180 C.

Drain and rinse the chickpeas in a sieve, tap the sieve on the side of the sink to get as much water out as possible. Process in a blender until a paste-like consistency is formed. Scrape the mixture into a bowl.

Add the carrot, onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. Scrape the vegetables into the bowl with the chickpeas.

Stir in the flour, cumin, salt, pepper, and a pinch cayenne (optional). Mix with a spoon until combined, then form 8 to 10 small round patties and place them on a baking sheet.

In an ovenproof frying pan, heat 3 tablespoons oil over medium heat. Place the patties in the pan and fry them for 3 minutes, covered, then flip and fry for 3 minutes more.

Place the pan in the oven and bake the patties for 10 minutes. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.

Serve as a burger, in a pitta bread wrap or in a huge salad with yogurt dressing.