• 240g drained, tinned chickpeas (1 can)
  • A medium red onion, chopped
  • 2 cloves garlic
  • Small bunch fresh coriander (approx 20g)
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp harissa paste
  • 1 tsp olive oil (plus extra for frying)
  • 2 tbsp plain gluten free flour
  • 1 tsp sea salt


Pop the chickpeas into a blender and blitz until they turn into a rough paste.

Add the onion, garlic and coriander to the blender and blitz with the chickpeas. There will still be some chunks of onion, which is fine, you simply want the onion to be well-chopped.

Now transfer to a mixing bowl and add the cumin, coriander, harissa, 1 tsp olive oil, flour and salt. Use a wooden spoon or spatula to stir the mixture really well, incorporating those spices through the mixture.

Break the mixture into 12 pieces and shape each piece into a small flat patty shape, each approx 2cm high. You can pop them in the fridge, on a plate covered with clingfilm, until ready to cook or cook them straight away.

Add some olive oil to non-stick frying pan over a low-medium heat. Add the falafel patties to the pan (you will probably want to cook in two batches of 6, unless you have a giant frying pan!) and allow to cook for 7-10 minutes on each side. Check and flip them regularly to ensure they don’t overly brown and turn the heat down if needed.

Serve with hummous, gluten free pitta/wrap and salad for a delicious gluten free lunch!