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  • 2 x 400g tins of organic chickpeas - drained & rinsed well
  • 2 AustChilli Poblano Chillies
  • 1 small brown onion - roughly chopped
  • 3 cloves garlic
  • Handful of parsley
  • Teaspoon of ground cumin
  • Salt & pepper to taste
  • 4 tablespoons of gluten free plain flour
  • Sunflower oil to fry falafels
Tahini Sauce
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 cloves of garlic - minced
  • Salt & pepper to taste
  • Warm water to loosen mixture


  1. Roast Poblano Chillies on a grill until skin is blackened and chillies are soft. Pop in a bowl, cover with cling wrap for 5 minutes. Remove skins. Chop roughly and save a small amount for garnish.
  2. Blitz onion, garlic, parsley, and chillis and in a food processor to form a chunky salsa, put aside.
  3. Blitz chickpeas, cumin, salt and pepper in food processor until the chickpeas have broken down but not formed a puree.
  4. Add chickpea mixture to other ingredients and mix with hands, then add flour. Once all combined, pop in the fridge for 1-2 hours.
  5. Once set, roll mixture into 20 balls and set aside. Heat about 1 inch of sunflower oil in a heavy saucepan to and fry falafels in batches of 4 until browned and crispy. Pop on paper towel to drain.
To make Tahini Sauce
  1. Add tahini, lemon juice and garlic in a bowl and mix to form a paste. Add water slowly to loosen mixture until desired consistency is reached. Add salt and pepper to taste. Top with a dusting of cumin, a drizzle of olive oil and the leftover roasted Poblano Chillis from earlier which you have finely diced.
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