Falafels are ideal for batch cooking on a Sunday, and using throughout the week for lunchboxes & quick suppers. Filled with chickpeas, they’re high in protein and count as 1 of your 5-a-day. Serve in a pitta with smoky humous & halloumi for a dreamy lunch idea .


Makes 15 Falafels

  • 1 tin chickpeas
  • 1 medium sweet potato
  • Handful of fresh coriander
  • 1/2 white onion
  • 2 cloves garlic
  • Cumin, paprika, salt, pepper, mixed italian herbs
  • 1/2 cup flour
  • Oven tray greased with olive oil


  1. Wash SP, stab with fork and microwave for 5-7 minutes until soft in the centre, turning half way through
  2. Finely chop onion and garlic. Sauté until soft
  3. In a food processor, whizz up the drained chickpeas into a smooth paste
  4. Add the onion and garlic mix, coarsely chopped coriander & spices, and whizz or mix 
  5. In a bowl, skin the sweet potato and mash with a fork 
  6. Add the chickpea mixture bit by bit, and then the flour 1 tbsp at a time until the mixture comes together almost like a dough
  7. Taste and add more salt if needed 
  8. Separate into tbsp size balls, around 15 balls, and place on an oil coated tray (coat in extra flour if needed)
  9. Bake at 180oC for 25-30 minutes, or until golden brown
  10. Enjoy

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