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Crispy Spiced Falafels
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Crispy Spiced Falafels

Crispy, spicy falafel goodness. Try our quick and easy falafels - perfect in a pita pocket with salad and our delicious mint yoghurt dressing.

Makes 3
Prep Time 15 minutes
Cook Time 10 minutes
Easy as


400g can Wattie's Chickpeas in Springwater
1 clove garlic, chopped
1 small red onion, chopped
1 Tbsp tomato paste
1 tsp smoked paprika
1 tsp Gregg's Ground Cumin
Handful fresh parsley leaves
1 ½ Tbsp chickpea flour
Yoghurt and Mint Dressing:
½ cup natural unsweetened yoghurt
Handful mint leaves, chopped
Squeeze of lemon to taste

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 200g

Energy 1280kJ
Protein 11.1g
Fat, total 15.9g
- saturated fat 3.2g
Carbohydrate 24.4g
- sugars 8.3g
Dietary Fibre 10.9g
Sodium 200mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Made with


Step 1
Drain Wattie's Chickpeas and then dry chickpeas on paper towels to absorb as much of the moisture as possible. Transfer them in a food processor.
Step 2
Add garlic, onion, tomato paste, smoked paprika and Ground Cumin, parsley and chickpea flour. Season with salt and pepper. Process until mixture binds together but still has a bit of texture.
Step 3
Shape mixture into 8 small patties. Place on a tray and refrigerate for 10 minutes.
Step 4
Heat 2 Tbsp of olive oil in a small frying pan and cook falafels over a medium heat for 3-4 minutes on each side until golden and hot.
Step 5
Serve with yoghurt and mint dressing and a crisp green salad on the side. Alternatively fill pita pockets with falafels, salad and yoghurt and mint sauce.
To Make Yoghurt and Mint Dressing:
Step 1
Mix ingredients together, adding enough lemon juice to taste.


Switch It Up

Chickpea flour can be substituted with plain flour.
What do I need?
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Wattie’s Chickpeas in Springwater
red onion
tomato paste
smoked paprika
Gregg’s Ground Cumin
parsley leaves
chickpea flour
unsweetened yoghurt
mint leaves
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