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Falafel sandwich


For the falafel balls
400g canned chickpeas
1/3 cup chopped, fresh parsley
4 garlic cloves, finely chopped
2 medium shallots, finely chopped
2 tbsp sesame seeds
1/2 teaspoon cumin
1/4 teaspoon salt & black pepper

pinch of cardamom and coriander
3 – 4 tbsp flour
3 – 4 tbsp avocado oil
Panko breadcrumbs

For the bread
4 pitta shells
1 red onion
cherry tomatoes
coriander and mint leaves
La William Vegan Mayo Plantaise


Drain the chickpeas and pour them into a food processor or blender. Add the parsley, shallots, garlic, sesame seeds, cumin, salt and pepper, coriander and cardamom and mix well. Scrape along the sides of the food processor so that it forms one nice, thick mixture. You want a crumbly dough, not a paste.

Add flour 1 tablespoon at a time to the mix and blend to get the desired consistency. Repeat until the dough is no longer wet and you can form it into a ball without it sticking to your hands.

Taste and add spice to taste. Add a little more salt, pepper and a dash of cardamom and coriander. You’re aiming for a rich flavour, so don’t hold back.

Put it all into a mixing bowl, cover and put in the refrigerator for 1 to 2 hours to allow it to thicken. Once cooled, scoop them out and gently form into 11 to 12 small, slightly flattened balls or discs. Sprinkle with Panko breadcrumbs.

Heat a large frying pan over medium heat and add enough oil to cover the pan generously. Bake the falafel balls for 5 minutes until tender.

Serve warm with our new Vegan Mayo Plantaise, in either a pitta or naan bread with desired toppings or on top of a bed of greens for a gluten-free option.