Lemon & Coriander Falafel

Food Rhino

Lemon & Coriander Falafel
Prep Time: 10M
Cooking Time: 15M
Serves: 5

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  1. 1 X 400g (14 oz.) Tin Drained Chickpeas
  2. 6 cloves crushed garlic
  3. 1 tbsp sea salt
  4. 1 tbsp ground pepper
  5. 50g (1/3 cup) gluten-free flour
  6. 1 x lemon zest & juice
  7. 60g (1 1/4 cup) chopped coriander (cilantro)
  8. 1 x finely chopped red onion

Put your deep fryer away and make way for these super simple and tasty falafels, ready in under 15 minutes!

These Lemon and Coriander Falafels make the perfect vegan lunch. Packed with flavour and plant-powered goodness, these gluten-free falafels are sure to brighten up your day.

Servings: Makes 5

Prep time: 10 minutes

Cook time: 15 minutes


  1. Sweat the onion and garlic until soft with a drizzle of olive oil, salt & pepper.
  2. Remove from the heat and stir in the coriander (cilantro).
  3. Put your drained chickpeas into the pan and crush with the bottom side of a ladle or potato masher.
  4. Once you are happy with the chickpea consistency add the lemon zest/juice and gluten-free flour.
  5. Mix this all together and season if necessary.
  6. Divide into 5 balls and flatten into small circles.
  7. Shallow fry until caramelised on both sides.

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