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Sesame Falafels

January 18, 2019









Star of the Show Ingredient: Chickpeas are a fantastic source of vegetarian protein as well as being a great source of fibre. They are also nutritionally very dense containing iron, phosphate, zinc, vitamin K, manganese and choline.



Ingredients: (Makes about 30 balls)


1lb dried chickpeas ( don't use tinned as the mixture will be too mushy)

1 small red onion, chopped

1/4 cup coriander/flat leaf parsley, chopped

3 garlic cloves, crushed

2 tbsp sesame seeds

2 tsp gram/chickpea flour

2 tsp salt

2 tsp cumin

2 tsp ground coriander

1 tsp hot paprika/cayenne pepper

1tsp baking soda

Coconut/Avocado Oil for Frying

1. Place chickpeas in a bowl and soak in water for at least 12 hours. This should yield about 4-5 cups of chickpeas).

2. After soaking, drain and rinse chickpeas

3. Place the chickpeas in a food processor with the other ingredients, except the baking soda and pulse until it is a rough, coarse texture, a bit like cous cous. (Due to the quantity you may wish to do this in a couple of batches)

4. Pour into a bowl and sift out any large chickpeas

5. Cover and refrigerate for 1 hour

6. Add the baking soda with a little bit of water to mix and add into the mixture.

7. Using your hands shape into little balls about the size of a ping pong ball

8. Using a frying pan, shallow fry the balls in batches for about 2 mins per side so they are a lovely golden colour

9. Serve warm with some tzatziki or humous as part of a lunch or for a dinner party nibble. These also refrigerate well so are great for lunches or packed lunches for the week ahead.


TNT Top Tip: Serve with a sprinkle of lemon juice to absorb the iron






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