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Summer Falafel Bowl

You’ll want to eat this falafel bowl outside in the sunshine… You can thank us later!



  • Soak the chickpeas in water overnight, drain and rinse then tip them into a food processor. Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and pepper.

  • Pulse until the mixture is coarse then transfer to a bowl. Stir in the flour and baking soda, cover and place in the fridge for an hour.

  • Roll the falafel into equal sized balls adding more flour if the mixture is too wet or more water or lemon juice if too dry.

  • Once the falafel balls are ready, deep fry or bake until golden brown.


  • In a bowl, combine the salad ingredients and place the falafel on top. Drizzle a mixture of olive oil and lemon juice on top.

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