Terrifically spiced chickpea and lamb falafel are served with a creamy hummus and crunchy watercress salad.


  • For the lamb falafel

  • 200g(7oz) minced lamb

  • ½ 400g tin of chickpeas

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp cayenne pepper

  • 1 clove garlic, chopped

  • 1 onion, roughly chopped

  • juice of half a lemon

  • handful of coriander, chopped

  • 2 tbsp olive oil

  • salt and freshly ground black pepper

  • For the hummus

  • ½ 400g tin chickpeas

  • 4 tbsp Greek yoghurt

  • juice of half a lemon

  • small handful of parsley, roughly chopped

  • 1 clove garlic, roughly chopped

  • ½ small onion, roughly chopped

  • 2 tbsp olive oil

  • salt and freshly ground black pepper

  • For the flatbread

  • 200g (7oz) plain flour

  • 50 ml water

  • 1 tsp salt

  • For the watercress salad

  • 1 bunch watercress

  • Squeeze lemon juice

  • 1 tbsp olive oil


  • For the lamb falafel:

  • 1.

    Heat some olive oil in a large frying pan.

  • 2.

    Put all of the ingredients in a food processor and blitz to a smooth paste.

  • 3.

    Shape the mix into small patties and flatten out slightly.

  • 4.

    Fry the falafels for 2 to 3 minutes on each side or until cooked through.

  • For the hummus:

  • 1.

    Put all of the ingredients in a food processor and blitz until smooth.

  • For the flatbread:

  • 1.

    Pre-heat a large frying pan.

  • 2.

    Put the flour and salt in a large bowl and mix to combine.

  • 3.

    Add the water a little at a time, mixing all the time with your hand until you have a dough and there is no flour left in the bowl.

  • 4.

    Transfer to a floured surface and knead until the dough becomes elastic.

  • 5.

    Put back in the bowl and cover with a damp tea-towel.

  • 6.

    Leave for 10 to 15 minutes to rest.

  • 7.

    Transfer the dough back to a floured surface and knead again.

  • 8.

    Roll out into a long sausage shape and cut off 2cm discs.

  • 9.

    Roll each disc into a ball then flatten and roll out with a rolling pin until you have a flat round disc.

  • 10.

    Cook the breads in a dry frying pan until golden and starting to bubble up on each side.

  • For the watercress salad:

  • 1.

    Put the watercress in a large bowl and dress with the lemon juice and oil.

  • 2.

    Mix well to make sure well coated.

  • To serve:

  • 1.

    Serve the patties on a bed of the salad with the hummus and flatbread.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 705kj
  • Fat Total 34g
  • Saturated Fat 8g
  • Protein 26g
  • Carbohydrate 74g
  • Sugar 2g
  • Sodium 999mg

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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Posted by bettiebitesReport
My falafels fell apart and my hummus wasn't creamy. I don't see what I could have done differently either.