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Falafel Mix:

  • Chickpea, soaked 500.0 g
  • Broad beans, split and soaked 1.0 kg
  • Onion, white 200.0 g
  • Garlic, diced 50.0 g
  • Chilli’s red 10.0 g
  • Falafel spice 30.0 g
  • Parsley, finely chopped 40.0 g
  • Coriander, seeds 10.0 g
  • Salt 20.0 g
  • Bicarbonate soda 20.0 g

Cheese Stuffed:

  • Cheddar cheese, cubes 100.0 g

Indian Spiced:

  • Curry Paste 100.0 g
  • Curry, leaves 5.0 g
  • Coriander leaves, chopped 10.0 g

Beetroot & Kale:

  • Beetroot, grated 300.0 g
  • Kale, blanched and chopped 50.0 g

Designed for professional chefs, check out these 3 different Falafel recipes: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.



  1. Falafel Mix:

    • Blend all ingredients together in a food processor, add some water to form a paste-like texture.
    • Separate into 3 portions: 2 portions of 750g and 1 portion of 375g (this one is for the beetroot & kale).
  2. Cheese Stuffed:

    • Take one batch of (750g) mix and fill the falafel shaper halfway, then add the cheese cube and cover with more falafel mix.
    • Fry in vegetable oil at 180°C until golden brown, when it floats, it's ready.
  3. Indian Spiced:

    • Take the second mix (750g) and stir in the curry paste, curry leaves, and coriander leaves.
    • Shape the falafels and fry in vegetable oil at 180°C until golden brown.
  4. Beetroot & Kale:

    • Take the final mix (375g) and stir in the beetroot and kale.
    • Shape the falafel and bake in the oven at 180°C.