Moroccan Chickpea Falafels

Moroccan Chickpea Falafels

With Yellow Couscous and Lemon Crema

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Falafel are a popular street food all across the Middle East and Egypt but there's a lot of disagreement as to where they originated and who makes the finest. We think ours are up there with the best! Try them and see if you agree!

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g


260 g

Roma Tomato

10 g


10 g


1 unit


1 box


⅓ cup

Panko Breadcrumbs


1 tbsp

Moroccan Spice Blend

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

113 g



1 unit

Vegetable Broth Concentrate

¼ tsp


6 tbsp

Sour Cream


56 g

Sultana Raisins

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3063 kJ
Calories732 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate97 g
Sugar34 g
Dietary Fiber27 g
Protein23 g
Cholesterol22 mg
Sodium833 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Coarsely grate the carrots. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the parsley. Zest, then juice the lemon. Add the entire box of chickpeas and its liquid into a medium bowl. Using a fork or potato masher, coarsely mash until it sticks together.


Add the garlic, Moroccan spice blend, panko, half the grated carrot and half the parsley into the chickpeas. Season with salt and pepper. Stir together until the mixture is sticky and can be formed into a ball. Divide the falafel mixture into 6 portions. Form into balls, then flatten the balls into patties.


Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the patties.Cook until golden-brown, 3-4 min per side. Transfer to a paper towel-lined plate.


Meanwhile, bring a kettle of water to a boil. In a medium bowl, combine the couscous, broth concentrate, a pinch of turmeric and 3/4 cup salted boiling water. Cover and let stand for 5 min. (TIP: You can also bring 3/4 cup salted water to a boil in a small pot, then add the couscous to the water.)


Add the tomatoes, remaining carrot, remaining parsley, raisins and 2 tbsp lemon juice into the couscous. Season with salt and pepper. In a small bowl, combine the sour cream, lemon zest and 2 tsp lemon juice. Season with salt and pepper.


Divide the couscous between plates. Top with the falafels and a dollop of lemon crema. Sprinkle with the almonds.