Coriander Falafel

Falafel Sandwich - gluten free, dairy free

Coriander, you either love it or hate it.  I personally love it and would happily have it feature in every meal.  Scientists have been researching why some people don’t like coriander (lots of people think it tastes of soap) and it could be due to genetics!

I’ve given two cooking methods for the falafel, either oven baked or pan frying.  Both work well but I find the pan frying method gives a better colour to the falafel and it is also quicker.  However, oven baking is a great option if you’re doing food prep for the week and the oven is already on, just pop them in the oven while you get on with another job.

Coriander contains antibacterial and immune-enhancing oils.  It can help with digestion, nausea and stomach cramps.

Makes 6 falafel


-400g tin of chickpeas, drained and rinsed well

-1 clove of garlic, peeled

-juice of half a lemon

-big handful of fresh coriander (including stalks), washed

-2 Tbsp. gluten free all purpose flour

-1 1/2 tsp. ground cumin

-2 Tbsp. tahini or cashew butter

-salt and pepper to taste

-1 Tbsp. avocado or olive oil

How To Make

If baking the falafel, pre-heat oven to 180C/355F and line a baking sheet with parchment paper and set aside.

Put all the ingredients into a food processor and blend until a dough forms, you don’t want the mixture too smooth as you want some texture in the falafel.  Check for seasoning and add more if necessary.

Take some of the mixture into your hand and roll into a ball (like a large golf ball) then lightly squash into a pattie shape.  Continue to do this until all mixture is used.

If baking the falafel, lay them on the prepared baking sheet and bake for 15 minutes then flip over and bake them for a further 10 minutes.  Remove from the oven and either serve immediately or allow to cool to store in the refrigerator.

If pan frying the falafel, heat the oil in a medium sized saute pan and when the oil is hot add the falafel, depending on the size of the pan you may need to cook them in batches.  Cook for 3-4 minutes or until browned then flip and cook the other side.  Once cooked remove from the pan and serve immediately or allow to cool to store in the refrigerator.

The falafel can be stored in an airtight container in the refrigerator for 3-4 days.




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