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Chickpea & Mint Falafel

Our delicious Chickpea & Mint falafel. A great meal for a non-meat night.



  • 2 tablespoons chia seeds

  • Juice of 1 Lemon

  • 1 cup chickpeas, canned or presoaked

  • 1/2 cup quinoa, cooked

  • 1 cup spinach leaves

  • 1 cup mint, packed

  • 1/2 cup basil leaves

  • 1/2 cup coriander/cilantro leaves

  • 1 teaspoon cumin seeds

  • 1 teaspoon garlic powder

  • 1 tablespoon olive oil

  • 1 teaspoon sea salt

  • 1/4 cup quinoa flakes or oat flour

  • 1 tablespoon virgin coconut oil

  • fresh kale leaves, to serve

Lemon Mint Vegan Yoghurt, to serve (optional)

  • 1 cup cashew nuts, soaked 1-2 hours and drained

  • 1/4 fresh coconut

  • 1/3 cup water

  • Juice of 2 lemons

  • Zest of 1 lemon

  • 1/2 cup fresh mint

  • 1 tablespoon fresh mixed herbs

  • 1 tablespoon chia seeds


1. Mix Chia seeds and lemon juice in a glass. Set aide to form a gel.
2. Blend Chickpeas, quinoa, spinach, mint, basil, coriander, cumin, garlic, olive oil and salt in a food processor until the mixture looks crumbly but not too smooth. You want it to have some texture.
3. Sprinkle quinoa flakes onto a chopping board. Scoop out a tablespoon of the mixture at a time, roll into a ball and roll in the quinoa flakes. Heat coconut oil in a frying pan and cook the falafels for 3-4 minutes on each side or until golden brown.
4. Serve on a bed of fresh kale leaves with a drizzle of Lemon Mint Yogurt

Lemon Mint Yogurt
1. Blend all ingredients in a food processor until smooth and creamy. Store in the refrigerator 3-4 days.

Enjoy! x

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