Fantastic Falafels

I absolutely love falafel. I found an amazing Israeli deli in Nelson, New Zealand whilst travelling. It was a tiny little cafe with a big offering. I remember being hooked after the first bite! These wonderful Middle Eastern falafels are sautéed rather than fried.


  • 2 cups of washed chick peas, either canned or dried. If using dried soak over night and boil for at least 4 hours.
  • 1 cup of spelt flour
  • 1/2 onion finely chopped
  • 2 cloves of garlic 
  • bunch of fresh parsley
  • 1/4 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • salt / pepper
  • pinch of crushed chilli flakes (optional )




  1. place all the ingredients in a food processor and blend to a coarse paste
  2. form into small patties 
  3. flour each one
  4. add olive oil to large frying pan
  5. fry until golden and flip over.

To serve halve a wholemeal pitta, fill with coldslaw, add falafels and mixed salad leaves. Now add your favouite sauces: Tahini, hummus, chilli, sauce, mayo etc.  I also pop in fried onions and green oilves and a few more salad leaves to the top. Grab a napkin before the first bite - it's usually messy!


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