In: Savoury Snacks

  Cooking temperature: 190°C

Makes/Serves: falafels


  • 3 slices Bread
  • 3 Onions
  • 2 cloves Garlic
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Coriander
  • 1 tin Chickpeas
  • 75 g Plain Flour
  • 1 Egg
  • 6 teaspoons Sesame Seed


  1. Use a food processor to make the bread into breadcrumbs and set them aside.
  2. Beat the egg and set aside.
  3. Drain the chickpeas and, if you want to, you can remove the skins by giving them a rub.
  4. Chop the onion and crush the garlic. Gently fry them until the onions are cooked all the way through. Add the cumin and coriander and fry for a few more minutes.
  5. Tip into a food processor and whizz to a paste, then add the chickpeas and pulse until it's the consistency you'd like.
  6. Stir in the breadcrumbs, flour and egg along with a good amount of seasoning.
  7. You will get a sticky paste which you might find easier to handle if you chill it first - I was just impatient!
  8. Roll into golf-ball sized balls and them roll them in the sesame seeds.
  9. Fry at 190°C for 5 mins and then drain on some kitchen paper.
You can also shape these into patties and make veggie burgers.