Chickpea falafels with roast-chilli vinaigrette

Chickpea falafels with roast-chilli vinaigrette

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  • 4
  • Easy
  • Carb Conscious Dairy free


  • 2 red chillies
  • 3 T olive oil
  • Lemon juice
  • A handful of chopped parsley
  • Smoked paprika
  • 1 x 400 g can chickpeas
  • 1 finely chopped onion
  • 2 cloves crushed garlic
  • ½ t toasted cumin
  • ½ t ground coriander
  • Lemon juice
  • Olive oil
  • Flour
  • ¼ cup canola oil
  • Toasted sesame seeds
  • Watercress
  • Rocket

Cooking Instructions

Roast red chillies under a hot grill until charred. Transfer to a bowl, cover with clingfilm and leave to sweat for a few minutes before peeling away the blackened skins.
Blend the chilli flesh with olive oil, a squeeze of lemon juice, a handful of chopped parsley and a sprinkle of smoked paprika.
Drain can chickpeas and mash with finely chopped onion, cloves crushed garlic, toasted cumin, ground coriander and seasoning, to taste. Add a squeeze of lemon juice and a good drizzle of olive oil.
Mould into bitesized balls and dust in flour. Place a pan over a medium to high heat and add canola oil. When hot, gently fry the falafel balls until crisp and golden.
Remove using a slotted spoon and roll in toasted sesame seeds. Serve drenched in the roast-chilli vinaigrette with watercress and rocket on the side.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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