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Gluten Free | Vegetarian | Dairy Free  | Vegan


420g tin of chickpeas rinsed and drained 

1 cup of Mint 

1 cup of Parsley 

1 cup of Basil 

1/2 Red onion 

3 Tbsp of Tahini 

3 Tbsp of Garlic infused EVOO 

1/2 Tsp of Cumin 

2 TBSP GF Flour 

2 TBSP Lemon Juice. 

Salt to taste


Tatziki - 

1/8 cup of sliced cucumber 

1 tsp of finely chopped green onion 

2-3 TBSP Yogurt (or vegan alternative for VV & DF)


Place all of the ingredients (except for the GF Flour) into a food processor and blitz 


Once combined gradually add in the flour. You may need more or less then 2 TBSP as you basically want the flour to thicken the mixture and make less sticky. 


The mixture will still be quite soft, but just use wet hands to mould falafel into small balls and place into a container and put in fridge for 1 hour to Harden. 


Heat some oil in a fry pan and then brown the falafel on both sides in batches. Remove from the fry pan and sit on some paper towel until all of the falafel have been browned off. 


Remove the fry pan from the heat and then place all of the falafel back in and cover with a lid. Allow to sit for around 20 minutes to finish cooking. 


To make tatziki 

Mix all the ingredients together and serve. 

To get a thinner consistency of tatziki just mix a dash of milk in. This will make it easier to drizzle. 

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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