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Serves - 2

Time - 20 mins + 8 hours soaking


Mealworms - 30g

Wholemeal Pitta Bread - 6

Baby Gem Lettuce - 1

Salad Tomato - 1

Peppers - 2

Red Onion - 1/2

Spring Onions - 3

Garlic Cloves - 2

Lemon Juice - 1

Allspice - 1 tsp

Harissa Paste - 1 tsp

Dried Black Chickpeas - 120g

Plain Flour - 20g

Coriander - handful

Parsley - handful


Olive Oil



  • Soak the dried chickpeas in a bowl of water overnight. Do not use canned chickpeas or boil your dried chickpeas to save time- the falafels wont hold their shape this way as they will have lost their natural starches.

2. PREPARE THE VEG | 5 mins

  • Roughly chop the coriander, parsley and peppers.

  • Slice the red onion, spring onions, lettuce, tomatoes and garlic.

  • Add the chickpeas, coriander, parsley, garlic, red onion, plain flour, mealworms, harissa paste and allspice into a food processor. Season generously with salt and pepper and squeeze the juice of one lemon.

  • Blitz until chickpeas are well broken down but not smooth. You don’t want the mixture to become too pasty so slightly grainy is good. 

3. MAKE THE FALAFELS | 10 mins

  • Use your hands to divide and shape it into 8 circular patties about 1.5cm thick (or balls if you prefer). We used patties as they give the falafels a bigger surface area, allowing them to shallow fry more easily and fit snugly inside the pita! 

  • Pour olive oil into the frying pan so that it's about 1cm deep and add the falafels, turning when golden and crisp.

4. SERVE | 5 mins

  • Serve the falafels alongside some toasted pittas and your favourite falafel veg.

  • We used sliced peppers, tomatoes, little gem lettuce, spring onions all topped with a dollop of tzatziki.

Lush. 💅


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