Healthy, delicious, and a perfect filling for sandwiches and wraps.


  • 1 cup McKenzie’s chickpeas

  • ½ cup (115g) burghul

  • 2 cloves garlic, chopped

  • 3 heaped tbs fresh parsley, chopped

  • 1 tsp McKenzie’s Baking Powder

  • ¼ cup plain flour

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • ¼ tsp chilli powder

  • 4 tsp lemon juice

  • 2 tsp McKenzies Sea Salt Grinder

  • McKenzies Whole Black Peppercorn Grinder, to taste

  • Oil, for deep frying


  • 1.

    Soak chickpeas in 3 cups of water overnight. Drain.

  • 2.

    Soak burghul in 1 cup of boiling water for 10 minutes and drain well.

  • 3.

    Process chickpeas, burghul, garlic and parsley in a food processor to a coarse paste consistency.

  • 4.

    Blend in baking powder, flour, coriander, cumin, chilli powder, lemon juice, salt and pepper to taste. Moisten hands, shape mixture into walnut sized balls.

  • 5.

    Place on a tray and leave aside for 30 minutes.

  • 6.

    Deep fry 6-7 balls at a time in hot oil, cooking for approximately 5 minutes, until golden brown. Turn to brown evenly. 

  • 7.

    Drain on paper towel and serve.

  • Tips:

  • 1.

    Serve with wholegrain wraps, hommus, lettuce and sliced tomato for a healthy lunch or light meal.

  • 2.

    Make a falafel salad by tossing together baby spinach leaves, fresh pomegranate seeds, falafel balls broken in half and cucumber slices topped with hommus thinned down to a sauce consistency using lemon juice or water.

  • 3.

    To make the falafel gluten free, substitute the burghul with ½ c LSA mix (linseeds, sunflower seeds, almonds) and 2 tbs water, and use gluten free plain flour. 

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 224kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 9g
  • Carbohydrate 42g
  • Sugar 2g
  • Sodium 151mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes approximately 25 balls.

Preparation time 10 minutes (excluding chickpea soaking time overnight).

Recipe courtesy of McKenzie's

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