5-ingredient falafel

A close up of many different types of food Vegan Picnic Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Plus at least 12 hrs soaking
  • Easy
  • Serves 4-5 (makes 20)

Make falafel with just a handful of storecupboard ingredients. To give the falafels a better texture, be sure to use dried chickpeas rather than canned

Nutrient Unit
kcal 175
fat 9g
saturates 1g
carbs 14g
sugars 2g
fibre 4g
protein 6g
salt 0.1g
Beetroot, hummus & crispy chickpea sub sandwich


  • 125g dried chickpeas
  • ½large onion , roughly chopped
  • 3 garlic cloves , crushed
  • ½ tbsp ground coriander
  • 200ml olive oil


  • STEP 1

Soak the chickpeas for 12-24 hrs in at least double the volume of water. Drain, then put in a blender with the onion, garlic and ground coriander and a good sprinkling of sea salt and pepper. Blitz, scrape down the sides, then blitz again until you have a grainy paste.

  • STEP 2
Chia & almond overnight oats

Scoop up tablespoon-sized balls and flatten them slightly so you have an oval-shaped pebble. Shallow fry in about ½ a cm of oil. They should take about 3-4 mins to go golden brown and crisp on each side. Remove and leave to rest on kitchen paper. Serve in our ultimate falafel wraps.

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