Home made falafels in a pita pocket

Ohhh I love falafels! At Prahran Market in Melbourne is this little food truck “The Falafel Man” who feeds us the best falafels in town. I have tried to recreate these delicious and crispy chickpea patties. They are best served for lunch in a pita pocket with some fresh salad, tomatoes, olives and vegan tzaziki. Yum!


September 19, 2017
: 10 patties
: 10 min
: 40 min
: 50 min
: easy


  • 2 cans of organic chickpeas, drained and rinsed
  • ½ cup of (oat) flour
  • ½ a cup of chopped parsley
  • 4 tbsp of nutritional yeast
  • 4 garlic cloves
  • 1/2 chopped onion
  • 1 tbsp of tahini
  • juice of 1 lemon
  • 1 tbsp of turmeric powder
  • 1 tsp of salt, pepper, chili powder and sweet paprika
  • Step 1 Pre-heat the oven for 200 degrees Celsius.
  • Step 2 Put all the ingredients in a food processor until you get a thick consistency.
  • Step 3 Knead them into little patties or balls.
  • Step 4 Prepare an oven plate with a baking sheet and transfer the falafel patties on here.
  • Step 5 Bake for 35-45 minutes.
  • Step 6 If you like them crispier, you can also deep-fry them or bake them in a frying pan with some oil.

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