Warmth • Cooking • Hot Water



Although these are obviously not a traditional Irish dish they are definitely popular here. I believe the key to an excellence falafel is in the spices. In this recipe, I am liberal with the use of cumin and coriander and although they are not hot they add wonderful richness. Feel free to add chopped chilli if you want extra heat.


Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

  • 3 cloves of garlic
  • ½ lemon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 50g spinach
  • 1 tbsp tahini
  • 2 tins chickpeas, drained and rinsed
  • 4 spring onions, finely sliced
  • 2-3 tbsp quinoa flour, or wheat


  1. Preheat range to 200°C.
  2. Place garlic, juice of lemon, cumin, coriander, spinach and tahini in a food processor. Blitz until it forms a paste.
  3. Dry chickpeas with a kitchen cloth before adding in half them and again blitz until smooth. Now add the remaining chickpeas with the spring onions and flour and pulse a few times until just combined but retains a bit of texture.
  4. Shape into ping pong sized balls and flatten slightly. It should make 12 falafels. Place your pita bread in the top oven if using.
  5. Heat a frying pan on the boiling plate and cook the falafels in 2 batches. They will need 5-7 minutes on each side.
  6. Now all that’s left is to plate up. Press the lightbulb and scroll for some ideas!