• Rosie Weston


Serves: 4

Prep time: 20 minutes

Cook time: 10 minutes


For the falafels

  • Avocado oil for frying

  • 225g dried chickpeas

  • 1 small red onion

  • 1/8 cup chopped parsley or coriander

  • 3 garlic cloves, crushed

  • 1 tbsp flour

  • 1/2 tsp salt

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/4 tsp cayenne pepper or chilli flakes

  • Salt and blacker pepper to taste

  • Any of your favourite spices

  1. Soak the chickpeas in a bowl of water overnight.

  2. Drain the chickpeas from the water and discard. Add the chickpeas along with all the other ingredients into your food processor. Process the mixture until it forms a rough corse meal. Pick up a small amount and squeeze it i your hand, if it sticks together it's ready. If not continue to process.

  3. In a large frying pan pour in the avocado oil under its a few CM deep. Slowly heat the oil up in the pan. Whilst it is slowing heating up roll the mixture into small balls and then flatten slightly into discs (I find they cook better if flatter). Use approx 2-3 tsp of mixture for each ball. You should be able to make around 20 balls.

  4. Add the balls into the oil and cook for a couple of minutes on each side. Two hot and the mixture will cook quickly on the outside but not in the centre so make sure the oil isn't too hot.

  5. Remove with a slotted spoon and place on kitchen roll to drain. Serve with roasted vegetables and hummus.

For the roasted vegetables

  • 2 carrots quartered lengthwise

  • 2 red onions, quartered

  • 1 red pepper

  • Big handful of baby tomatoes

  • Olive oil

  1. In a large tray drizzle some olive oil. Add in all the chopped up vegetables and any others you have floating around the fridge. Gently shake the tray to combine the oil and vegetables.

  2. Transfer to a preheated oven at 180°C for approx 20 minutes or until the vegetables are cooked through.


  • 1 x 400 g can of chickpeas (reserve some of the liquid)

  • 2 tsp tahini

  • 2 garlic cloves, crushed

  • 3 tbsp extra virgin olive oil

  • 2 tbsp lemon juice

  • 1/2 tsp sea salt

  1. Drain the chickpeas and rinse them in cold water. Add them to your food processor along with the tahini, crushed garlic, salt, lemon juice and a couple of tablespoons of the liquid from the can.

  2. Turn on the food processor and slowly pour in the oil while it runs.When the mixture is fully combined and smooth, transfer to a separate dish.