Falafel – together with houmous and kale it makes up the holy trinity of vegan foodstuffs. I LOVE falafels so much but I have never really got down to making them, which is silly because they’re actually super easy – you can just chuck everything into the blender. I used to think they were really hard to make properly but I’ve found that the right combination of spices and herbs makes a delicious little morsel every time, so here’s my recipe for super easy and quick falafels…


  • IMG_0114400g tin chickpeas (drained and patted dry with kitchen paper)
  • 2 cloves garlic (crushed)
  • 1 small white onion (really finely chopped)
  • 2 tbsps walnuts (finely chopped)
  • 2 tsps cumin
  • good handful of parsley (finely chopped)
  • 4 tbsps oat flour (I just made this myself from porridge oats by simply grinding them in the blender)
  • salt and pepper to season
  • generous amount of olive oil for frying

n.b. if you don’t have oats, plain flour is fine, I just like the texture the oat flour brings to the falafels. You could substitute the walnuts for pecans or even sesame seeds depending on your preference. You could also add a tbsp or two of breadcrumbs to make them extra crunchy. This recipe makes about 12 falafels give or take.



  1. Put all the ingredients in the blender (except the oat flour and seasoning) and blend until everything is a nice sort of mulch.
  2. Spoon it into a small bowl, add the oat flour and seasoning and mix together until thoroughly combined. You can pop the mixture in the fridge for a couple of hours so the mixture really firms up if you want.
  3. Take a tablespoon of mixture and use your hands to mould it into a flat-ish ball shape (compact them tightly so they are less likely to fall apart when cooking).
  4. Heat the oil on a high heat for a minute, then add the falafels and cook on a medium-high heat, turning occasionally for about 8 minutes or until browned. Enjoy!


Lots of love,

Sunny Kitty


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