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Veggie Falafels


Serves: 4


Prep: 10 mins


Cook: 10 mins


Kcal pp: 598

Ingredients Jump to method

Fruit & Veg

2 large tomatoes

3 garlic cloves

2 yellow onions

4 oz mixed leaf salad

½ bunch fresh parsley

Dairy & Chilled

2 medium eggs

Cans & Jars

2 x 15 oz can chickpea


2 tsp ground coriander

2 tsp ground cumin

Bread & Baking Goods

8 pitta breads


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 chick peas and finely chop the parsley leaves.

Once the onions have softened, transfer to a mixing bowl and add the chick peas, 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. Mold 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


598 kcal

Total Fat

11.39 g

Saturated Fat

2.17 g


91.4 g


14.87 g


17.15 g


25.69 g


88.83 mg

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

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