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Veggie Falafels


Serves: 4


Prep: 10 mins


Cook: 10 mins


Kcal pp: 573

Ingredients Jump to method

Fruit & Veg

2 tomatoes

3 garlic cloves

2 brown onions

120g mixed leaf salad

½ bunch fresh parsley

Cans & Jars

2 x 400g can chickpea


2 tsp ground coriander

2 tsp ground cumin

Bread & Baking Goods

8 pitta breads

2 egg


Salt & pepper

Olive oil


Begin by peeling finely dicing the onions into small chunks and crushing the garlic. Add to large frying on low heat with a drizzle of olive oil, cook for 5 minutes occasionally stirring.

Meanwhile, drain the chickpeas and finely chop the parsley leaves.

Once the onions have softened, transfer to a mixing bowl and add the chickpeas, parsley leaves, 2 tsp of cumin, 2 tsp of ground coriander, salt and pepper. Mix and mash everything together with a potato masher.

Next, crack in the eggs and squish them together with your hands. Mould into 8 balls and then flatten to 1.5cm thick to create the falafels.

Cook the flattened falafels in the frying pan on medium-high heat with a drizzle of olive oil for 3 minutes on each side, until golden and firm.

Meanwhile, cut open the pitta breads to create pockets. Cut the tomatoes into slices and add to the pitta pockets along with a helping of mixed leaf salad.

Once the falafels have finished cooking, add them to the pitta bread pockets. Serve and enjoy.


Nutritional Data Per Portion


573 kcal

Total Fat

11.8 g

Saturated Fat

2.27 g


80.45 g


15.27 g


23.36 g


26.2 g


87.14 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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