Chickpea and Herb Falafel with Hemp Dip

Liven up your picnic, lunchbox or BBQ with these fresh and vibrant falafels.

Stuffed with chickpeas, parsley, and coriander and served with a creamy hemp dip, you can say goodbye to soggy sandwiches!


4 Servings

Allergens marked in bold

  • 440 g chickpeas (boiled)
  • 1/2 cup parsley
  • 1/2 cup coriander
  • 60 ml water
  • 10 g psyllium husks
  • 1-2 tsp cumin seeds
  • 1 tsp salt
  • 1 pinch pepper
  • 1 tsp lemon zest
  • 4 tbsp sesame seeds


  • 140 g natural yoghurt
  • 60 g hemp seeds, peeled
  • 60 ml lemon juice
  • 40 g maple syrup
  • 1 tbsp olive oil
  • 1 tsp finely grated lemon zest
  • 1 pinch salt


  • Mixed salad, serves 4
  • 1 tbsp olive oil
  • 1 tbsp mild balsamic vinegar
  • 1 splash lemon juice
  • 1 tsp maple syrup
  • 1 pinch salt


Step 1

Preheat the oven to 190°C (CircoTherm®).

For the falafel, blend the chickpeas, parsley, coriander, water, psyllium husks, cumin seeds, salt, pepper and lemon zest in a food processor, or use your hands to make a dough. Shape into balls, roll them in sesame seeds and place them on a baking tray lined with baking parchment. Bake at 200°C for 15-20 minutes until the falafel is crispy.

Mix the ingredients for the dip to a fine cream with a hand blender or high-performance blender, and season to taste.

Step 2

Mix olive oil, balsamic vinegar, lemon juice, maple syrup and salt for the salad dressing. Rinse and dry the salad, and pour over the salad dressing. Arrange the finished falafel on top of the salad with the hemp dip.

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