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Mint Parsley Falafel with Mint & Tahini Dressing

This parsley falafel recipe pairs perfectly with the mint and tahini dressing to make a delicious vegan dinner or snack! Use the sauce as a dip or pour over the falafels and salad for a tasty dressing. Alternatively, serve with rice, cous cous or quinoa or as a filling for a homemade wrap – the possibilities are endless! The variety of herbs in this recipe ensures the falafels are packed full of flavour, so it will definitely be a favourite at picnics.

Recipe: Mint & Parsley Falafel

Serves 4


1 cup dried (approx. 3 cups cooked) chickpeas

1 garlic clove, chopped

1 small red onion

1 heaped teaspoon cumin

1/4 teaspoon chilli flakes (or more as desired)

2 teaspoon dried parsley

2 teaspoon dried mint

2 large handful spinach

1/2 teaspoon salt

1/2 teaspoon black pepper, plus more to taste

1/4 teaspoon baking soda

1 tsp fresh lemon juice

~Tbsp olive oil (for baking)


Put the chickpeas in a large bowl and cover with water by 3 or 4 inches—the beans will double/triple in volume as they soak. Soak for 12 to 24 hours and keep the chickpeas submerged.

Drain the chickpeas and transfer them to a food processor with the remaining ingredients. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary. Taste and adjust the seasoning, adding more salt, pepper etc as needed.

Line a large baking tray and grease with a little oil. Roll the falafel mix into balls and slightly flatten onto the tray. Brush a little extra oil over the top and bake at 180C for approx. 20 -25 minutes until golden.

Recipe: Mint & Tahini Dressing

Serves 2-3


3 Tbsp tahini

zest and juice of 1/2 lemon

1 garlic clove, finely minced

1 tsp dried mint

1/4 cup water

2 tsp red wine vinegar


Add all ingredients to a small blender and blitz together until well mixed.

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