Notes – try using 2 cans chickpeas next time, these ones disintegrated in the deep fryer this time so had to bake them.

Servings |
|
Ingredients
- 240 g chickpeas from a tin works best for me
- 1 large onion roughly chopped
- 1/2 Garlic cloves roughly chopped
- 2 tbsp Cumin
- 1/2 tsp turmeric
- 2 tbsp gram flour (plain flour will do)
- 1 tsp salt
- 1 handful parsley roughly chopped
- 2 tbsp olive oil plus more for drizzling
- 1 tsp baking powder
Ingredients
|
![]() |
Instructions
- Drain the soaked chickpeas and rinse, then simmer for 45-50 minutes until they're soft.
- Drain and rinse the cooked chickpeas and leave to cool a little.
- Pre-heat the oven to 180c
- Add the onion, garlic, cumin, turmeric, gram flour, salt, parsley, and olive oil to the food processor and blend to a paste (may need to scrape the sides down a couple of times).
- Add the chickpeas to the food processor and pulse until broken down but not a paste (I like a chunky falafel). Add a little water if it feels too dry, or more flour if it feels too wet.
- Sprinkle the baking powder in on the mixture and give it one more whizz.
- Roll the mixture into balls (or use an ice cream scoop) and place on a baking tray. Drizzle them with oil and bake for 10 minutes, turn them over (carefully they can be quite crumbly), then cook for a further 10 minutes.
Share this Recipe