Baked Falafel
Prep time
Cook time
Total time
Serves: 6
  • 2 cans chickpeas
  • ½ red onion, diced
  • 3 cloves of garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 handful fresh coriander, chopped
  • 1 handful fresh flat leaf parsley, chopped
  • 3 Tbls buckwheat four
  • 2 Tbls coconut oil
  • salt and pepper to season
  • Tzatziki
  • 1 cup greek yogurt
  • ½ English cucumber
  • 1 clove garlic, minced
  • salt and pepper to season
  • 6 pita pockets
  • salad
  1. Preheat the oven to 180C
  2. Drain the canned chickpeas well then spread them out on a baking tray lined with grease proof paper and place in the oven to dry out for 15 minutes while you prepare the other ingredients.
  3. Remove the chickpeas from the oven and allow to cool slightly before combining them with the other ingredients in a food processor.
  4. Process on pulse until the ingredients come together, but the mixture is still quite chunky.
  5. If the mixture is too "wet", mix in 1 more tablespoon of buckwheat flour.
  6. Divide the mixture up evenly into small balls then, using your hands, roll the balls, until tightly packed.
  7. Heat a non stick frying pan over medium to high heat. Add a little coconut oil, then fry the falafel balls in batches until crispy on each side.
  8. Transfer the crispy falafel to a baking tray lined with grease proof paper and bake in the oven for 20 minutes until heated through.
  9. To make the tzatziki, grate the cucumber, then wrap the grated cucumber in a few pieces of paper towel and squeeze out the excess liquid. Stir the drained cucumber through the yogurt along with the minced garlic and salt and pepper.
  10. Serve the falafel with salad in a pita pocket with the tzaziki.
Recipe by The Luminous Kitchen at