For the falafel

  • Small handful fresh parsley
  • Tbsp olive oil
  • handful baby spinach
  • 200g chickpeas - drained
  • 1 small red onion
  • 1 clove fresh garlic
  • 1/2 cup frozen petit pois
  • 3 heaped tbsp buckwheat flour

For the dressing

  • Juice from 1/2 lemon
  • Tbsp Olive Oil
  • Tbsp light tahini
  • 1/2 clove garlic
  • Tbsp water
  • Salt & pepper to taste
  • 10ml Agave syrup
  • 1 Kale flatbread per person

For a salad

  • 50g fresh rocket
  • 50g cherry tomatoes
  • 30g pomegranate seeds
  • handful parsley to garnish


  1. 1

    Preheat your oven to 180c and line a tray with baking paper.

  2. 2

    Finely dice the onion and fry this off over medium heat until caramelised.

  3. 3

    To make the falafel, combine the chickpeas, spinach, peas, garlic, cooked onion, parsley and olive oil in a food processor,then pulse until well combined.

  4. 4

    Add in the flour and blend again. You want everything to be fully mixed together, but not completely smooth.

  5. 5

    Scoop out the mixture into balls and place these onto the baking sheet, then flatten slightly with the back of  a spoon.

  6. 6

    Pop these into the oven to bake for around 20 minutes, or until nice ands crispy on top.

  7. 7

    Meanwhile, for the dressing, combine the tahini, lemon juice, olive oil, agave, garlic clove and mix well. Gradually drizzle in the water whilst mixing until you're left with a pourable consistency. Season to taste.

  8. 8

    Once the falafel are cooked, remove from the oven and allow to cool slightly.

  9. 9

    Lightly toast the flatbread, then layer the salad and a couple of falafel then drizzle the dressing over. Store any left over falafel in the fridge for up to 2 days.

Nutritional Details

Each serving provides
  • Energy 2579kj 616kcal 31%
  • Fat 26.0g 37%
  • Saturates 3.5g 18%
  • Sugars 12.0g 13%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

69.0g carbohydrate 13.0g fibre 20.0g protein

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