Crunchy Combo Falafels

Prep time: 10 minutes (plus 20 minutes resting time)

Cooking time: 10 minutes

Ingredients (serves 4)

2 punnets Aussie Sprouts Crunchy Combo

1 cup flat leaf parsley

1 cup coriander

2 cloves garlic

3 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1/3 cup chickpea or plain flour

1 tsp baking powder

1/3 cup water

1/3 cup vegetable oil

Tahini Dressing

½ cup tahini

¼ tsp garlic powder

2 tbsp lemon juice

1/3 cup water

Pinch of salt


  • Place Crunchy Combo, parsley, coriander and garlic in a food processor and process until very finely chopped. Add spices, salt, flour, baking powder and water and process until combined.
  • Shape mixture into balls a little smaller than a golf ball and place on a large greased tray. Refrigerate for 20 minutes to rest.
  • To make dressing, whisk all ingredients in a small bowl until smooth. (NB: the mixture may seize up initially, but keep stirring and it will loosen). Add a little more water if required.
  • Heat oil in a large frying pan over medium heat. Fry falafels in batches, turning gently until golden brown on all sides.  Drain on paper towel.
  • Serve with tahini dressing and pita bread, if desired.


Per Serve
Energy 2260kJ (538kcal)
Fat – total        – saturated 42.5g5.6g
Carbohydrate – total                            – sugars 25.4g2.8g
Dietary fibre 7.7g
Sodium 616mg