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Basic falafels
3 ratingsRate

Basic falafels

A vegetarian staple, these golden Middle Eastern balls are full of fibre and flavour.
Serves: 4
Time to make: 25 mins , plus overnight soaking and 20 mins chilling
Hands-on time: 5 mins


Beetroot & mint
Add 200g beetroot (peeled, finely grated, squeezed of excess moisture) to food processor in step two, and swap the coriander for ¼ cup chopped mint.

Add 50g baby spinach leaves (roughly chopped) and ½ cup frozen peas (blanched, drained) to food processor in step two.

Turmeric & sweet potato
Add 100g roasted sweet potato (roughly chopped) and ½ teaspoon ground turmeric to food processor in step two. Add an extra tablespoon of flour if mixture is too soft.

HFG tip

Prefer to bake instead of fry? At the end of step three, transfer falafels to a baking paper-lined baking tray, lightly spray with oil & bake in a 180°C pre-heated oven for 8 minutes, turning once, or until golden and cooked through.

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