Chickpea Falafels with Tahini Sauce

Serves: 3-4 Serves: 3_4 Prep: 15_mins Cook: 15_mins


Our Chickpea Falafels with Tahini Sauce, are perfect packed into a pitta or a wrap. We use our Black Chickpeas to give this classic an interesting twist.

Chickpeas are rich in both plant-based protein and fibre, making these falafels a perfect lunchbox filler or quick nutritious dinner.

Simply use a food processor to mix the ingredients together and then shape into balls and bake in a hot oven.


2 x 400g tins Biona Organic Black Chickpeas, drained and rinsed

4 garlic cloves, crushed

½ small bunch fresh flat leaf parsley

2 tsp ground cumin

1 tsp ground coriander

1 red onion, very finely chopped

2 free-range eggs, lightly beaten or flax egg

2 tbsp wholemeal flour

2 tbsp Biona Organic Olive Oil, plus extra for frying

3 tbsp Biona Organic Tahini

2 tsp x Biona Organic Lemon Juice

Herbed quinoa to serve (we added parsley, mint, coriander and apricots to ours)


  1. Put the chickpeas, half the garlic, the parsley, cumin and coriander in a food processor and whizz to a paste. Transfer to a bowl, add the onion, eggs and flour, then season with salt and pepper and mix well to form a stiff mixture.
  2. Heat the oven to 200°C/fan180°C/gas 6 and line a baking sheet with baking paper. Shape the falafel mixture into small patties. In batches, shallow-fry the falafels in a little olive oil for 2-3 minutes on each side until starting to turn crispy. Transfer to the baking sheet, then bake for 10-12 minutes.
  3. Meanwhile, make the dressing by whisking together the 2 tbsp. olive oil, tahini, remaining garlic and lemon juice. Serve the falafels with the tahini dressing and some cooked herby quinoa on the side.

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