These delicious falafels are our take on the traditional Middle Eastern dish.  They are simple to make and are gluten and wheat free and are also suitable for those following a vegetarian diet. Eat them hot with a mixed salad for a tasty light lunch or cold as part of a buffet. You can even pop them in your lunch box for a snack on the go.


  • 50ml vegetable oil
  • 1 onion - finely chopped
  • 2 cloves of garlic - crushed
  • 400g canned chickpeas - drained and rinsed
  • 2tsp ground cumin
  • 2tsp ground coriander
  • ½ tsp chilli powder
  • Small handful of parsley - finely chopped
  • 1 egg - beaten
  • 50g gluten and wheat free plain flour (I use Doves Farm)
  • Salt and freshly ground black pepper


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Middle East

Type: Lunch


Prep time: 15 mins Cook time: 30 mins

Pre-heat the oven to 220°C, 200°C fan, gas mark 6.

Heat 15ml of the sunflower oil in a frying pan over a moderate heat and gently sweat the onion and garlic for 4-5 minutes until soft.

Add the spices to the onions and continue to cook for a couple of minutes. Transfer to a mixing bowl. Stir in the chickpeas and using a potato masher, mash the mixture until the chickpeas have been broken down. Stir in the parsley and season. Add the beaten egg and mix using a fork. Take tablespoons of the mixture and mould into small balls with your palms and then roll in the flour, shaking off any excess.

Over a medium heat, put the remaining sunflower oil in a large frying pan and brown the falafels. Transfer to a lined baking tray and bake in the pre-heated oven for 10-12 minutes until golden and crispy.

Serve hot with a mixed salad for a tasty light lunch.

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