Prep Time

10 minutes

Cook Time

30 minutes


16 patties


1 clove garlic, peeled
2 spring onions, sliced
2 x 400g can chickpeas, well drained
1 egg
¼ cup Buderim Crystallised Ginger, chopped
2 tsp ground cumin
1 cup fresh coriander leaves
1/3 cup plain flour
Vegetable oil for cooking
Tzatiki dip for serving


  1. Place garlic, spring onions, chickpeas, egg, Buderim Crystallised Ginger, cumin and coriander into a food processor. Season with salt and pepper and process until almost smooth.
  2. Using floured hands, take heaped tablespoons of mixture and shape into 16 falafel patties. Arrange onto a plate cover wit plastic wrap and refrigerate for 30 minutes or until ready to cook.
  3. Heat 1cm depth of oil in a large frying pan and cook falafels for 2-3 minutes each side or until golden and cooked through. Drain onto paper towel.
  4. Serve falafels straight away with tzatziki dip.

Helpful Notes

Falafels can also be baked in the oven. Preheat oven to 180°C fan-forced. Place on a greased baking paper lined tray, spray with oil and bake for 30 minutes turning falafels half way, during cooking.

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