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

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.


Windmill products used in this recipe