Falafels are a versatile recipe for lunch, dinner or finger food and are suitable for vegans.

This Organic Falafel Mix with Cumin and Coriander has the base of the mix made with Australian-grown and certified organic chickpeas. They are simply ground and blended with spices and a touch of salt.

To Add:

• ½ medium onion, chopped
• Fresh parsley or other herbs
• 60mL water

Optional: Serving sides such as pita, salad, tzatziki or yoghurt sauce.

Method:

1. Place 200g Organic Falafel Mix into a blender and blitz. Add the onion and a handful of fresh parsley or other herbs.
2. Gradually add water until the ingredients make a thick paste, you may need a little more or less for a paste consistency.
3. Let the mixture sit for 15 minutes.
4. Roll spoonfuls of the mixture into balls. (Makes about 12 balls)
5. Gently shallow or deep fry. Alternatively, cook them in an oven or air fryer, on a barbecue or in a sandwich press.
6. Serve falafel with a fresh salad or in a pita or wrap. Add tzatziki or your favourite yoghurt sauce.

Variation: Prepare the recipe as above then add 2 cups of grated cauliflower and a little more water. Cook as above.

This bag makes 2 batches of 12 balls.

Storage:

Store the bag in a cool, dry place away from direct sunlight. See Best Before Date.

Images are for illustrative purposes only.