Vegie Falafels
  • 1 Serves
  • 15 Mins Prep
  • 10 Mins Cook


  • 1 x 420g tin macro Organic chickpeas
  • 1/4 cup chopped parsley
  • 1 small grated zucchini
  • 1 tsp ground cumin
  • 1/4 cup Macro Organic self-raising flour, plus 1 tbs extra flour
  • 1 tbs Macro Organic olive oil
  • 1/4 cucumber, chopped
  • 1/2 tomato, chopped


1. Place the chickpeas, parsley, zucchini and cumin into a food processor and process until smooth. Stir through flour, adding a little extra if too wet.

2. Shape mixture into 8 small patties and dust patties with 1 tbs extra flour.

3. Heat olive oil in a frying pan over medium-high heat. Cook patties for 2 minutes each side or until golden. Cool.

4. Add 2 patties to lunch box with chopped cucumber and tomato.

Tip: Falafels can be cooked in advance and stored in an airtight container in the fridge for up to 2 days