Fafafel Fever!

Gone vego for three weeks now, and lovin' it. Dare you to try this one, and we promise you won't miss your meat!

*sidenote! tasted even better in our new Buddha Bowls from Country Road!


Check Out Our Recipe Below!



410g chickpeas, drained
2 garlic clove, crushed
1 red onion, diced
2 tsp ground cumin
2 tsp ground corriander
1 tsp cayenne pepper
1 tsp turmeric powder
3 tbsp chia seeds
1 tsp salt
4 tbsp. chickpea flour (basen flour) or falafel flour mix

Cumin Greek Yoghurt:

200g Greek natural yoghurt
1 tsp salt
1 tsp cumin



For the Falafels:

Place ½ chickpeas in a food processor/blender and process. Add crushed garlic, diced onion, cumin, coriander, cayenne pepper, turmeric powder and chickpea flour and blend until combined.
Stir through remaining chickpeas and chia seeds. Shape into 10 flattened balls. Heat a little oil (2 tbsp.) in a fry pan and cook until golden on both sides. Alternatively pre heat oven to 200°C and bake for 15-20 minutes until golden.

For the Cumin Greek Yoghurt:

Place all ingredients into a bowl and mix well.

Serve with salad leaves, olives, cucumber, avocado, tomato, Greek feta and olive oil dressing.


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