Recipes, Lunch, Dinner

Black Chickpea Falafels with Tahini Dressing

Prep Time: 15 mins Cook Time: 15 mins


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 Biona Organic lemon juice

Herby 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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