Quick falafel

Harissa, allspice & mint

Quick falafel

Quick falafel

Serves Serves 4
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 394 20%
  • Fat 10.8g 15%
  • Saturates 1.3g 7%
  • Sugars 3.2g 4%
  • Salt 1.0g 17%
  • Protein 16.6g 33%
  • Carbs 58.7g 23%
  • Fibre 2.8g -
Of an adult's reference intake
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  • 2 x 400g tins of chickpeas
  • 1 lemon
  • 1 heaped tablespoon harissa
  • 1 heaped teaspoon allspice
  • 1 heaped tablespoon plain flour
  • 1 bunch of fresh coriander (30g)
  • olive oil
  • 4 pitta breads
  • 2 sprigs of fresh mint
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Tap For Ingredients


  1. Drain the chickpeas and put them into a food processor.
  2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves for the Coriander & lemon yoghurt, or tasty cooking another day). Blitz until smooth, scraping down the sides of the processor if needed.
  3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 16 patties.
  4. Drizzle 2 tablespoons of olive oil into a large non-stick frying pan on a medium heat. Carefully lay in the falafels and cook for 6 minutes, or until golden and crisp, turning halfway.
  5. Warm the pittas in the oven or toast them directly over the flame of a gas hob, using tongs to turn them over.
  6. Load the falafels into warm pitta breads with your favourite toppings (see below), then pick over the mint leaves, to serve.



Coriander & lemon yoghurt
Pick and finely chop 1 bunch of coriander leaves (30g) and place in a small bowl. Finely grate in ½ a clove of garlic, stir through 6 tablespoons of natural yoghurt and squeeze in the juice of ½ a lemon. Stir and season to taste with sea salt and black pepper.

Tahini sauce
Place 4 tablespoons of tahini into a bowl, squeeze in the juice of ½ a lemon, and keep adding splashes of boiling water until you get a spoonable, smooth consistency. Season with a small pinch of sea salt and drizzle in a little chilli sauce, if you like.

Pickled cabbage
Finely slice or speed-peel ½ a small red cabbage into a bowl, then scrunch with a good pinch of sea salt and 4 tablespoons of red or white wine vinegar. Leave to pickle for at least 10 minutes.

Pickled chillies
Finely slice 2 mixed-colour chillies (deseed, if you like) and place in a bowl. Add 4 tablespoons of red or white wine vinegar with a pinch of sea salt, and toss together. Leave to pickle for at least 10 minutes.

Cucumber & mint salad
Scratch the outside of 1 cucumber with a fork to create grooves, then finely slice into rounds. Finely chop and add the leaves from 1 bunch of fresh mint (30g), sprinkle over a pinch of sea salt and add 1 tablespoon each of red wine vinegar and extra virgin olive oil.