2 x 410g cans chick peas, rinsed and drained, or 275g dried chickpeas, cooked

4 garlic cloves, crushed

4 teaspoons tahini

10 spring onions, roughly sliced

50g sesame seeds

4 teaspoons ground cumin

2 teaspoons ground coriander

2 tablespoon flat leaf parsley, finely chopped

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 medium fresh range eggs

60g sesame seeds for coating


Preheat the oven to 200°C/400°F/gas mark 6.

Place all ingredients except the salt, pepper, egg and sesame seeds in a food processor and blend until

fairly smooth and combined.

Taste and season accordingly.

Mix in the beaten egg and shape into16 golf sized balls.

Put the sesame seeds on a plate and roll the balls in them.   This is a bit fiddly, so you may prefer to scatter the seeds over each side of the falafel.   It might be necessary to then reshape the falafel in your hand.

Place the balls on the baking tray and cook for 20-25 minutes or until just golden on top and firm to the touch.

Can be made in advance – Suitable for freezing

Serves 4

Dairy Free – Gluten Free – Wheat Free – Yeast Free – Vegetarian