Skip to the content
Discover Our Brands
Avofresh New Fresh Farms


  • 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.

Contact Us

A diverse range of food solutions

We have the experience, passion and flexibility to create food solutions tailored to your needs. Get in touch today to see how we can help.

Back to top