Enjoy another tantalising recipe from Denisa Ratulea. The perfect snack for a small gathering in the park, mezze brunch or wholesome wrap.


400g cooked chickpeas

1 bunch parsley

2 leaves chard or kale

2 tablespoons of cumin

1 tablespoon chives

1 tablespoon onion seeds

1/2 lemon’s juice

2 tablespoons tahini

1 tablespoon salt

2 tablespoons olive oil

1 tablespoon paprika

1 tablespoon mustard

1 tablespoon chickpea flower

1 tablespoon chia seeds


  1. Preheat the oven on 200C
  2. Add the cooked chickpeas to the food processor with the other ingredients.
  3. Pulse a few times, then let it run until it becomes a thick, chunky paste. Taste and season.
  4. Transfer to a bowl. If the consistency is really runny add 1 teaspoon chia seed or psyllium husk.
  5. Layer a tray with baking paper and sprinkle some chickpea flour, or any other flour, on it so that the falafels don’t stick to the bottom.
  6. Make 2 inch size patties (or as you wish) and place them on the tray. Pop it in the oven for 20-30 mins.
  7. Flip and leave for another 10 mins. Should you wish, you could also cook this in a pan with coconut oil.