Healthy Homemade Falafel Recipe

Not only is falafel a great dish for those light summer nights, but it’s also really quick and easy to make from scratch. Enjoy with a side of salad or in pita bread with red onion and lettuce if you’re on-the-go.

RELATED: Healthy Snack Recipe – Falafel


1 cup chickpeas (cooked)

1 onion, coarsely chopped

2 large cloves of garlic, smashed

1.5 tsp ground cumin

1.5 tsp ground coriander

3/4 tsp cayenne pepper

½ bunch coriander stalks

1 lemon (juiced)

1-2 tbsp plain flour


Olive oil


  1. Drain the cooked chickpeas in a colander until there is no excess water left in the chickpeas.
  2. Put chickpeas into the food processor along with onion, garlic, coriander stalks, lemon juice and spices.
  3. Blitz until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
  4. Scrape out the mixture into a clean bowl and chill in the refrigerator for 30 minutes.
  5. Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat
  6. Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties of about about 1.5cm thickness.
  7. Shallow fry in hot pan for 5 minutes on each side or until golden on crisp on both sides and drain on absorbent papers.
  8. Serve with pita bread, Greek yoghurt, fresh vegetables, and sliced tomato.

Image via A Beautiful Mess

Traditional Shakshuka Breakfast Recipe

This popular Middle Eastern breakfast dish is famous for its poached eggs in a spicy tomato sauce, which is a perfect way to start your day. Make this easy recipe at home where you have the ability to customise the dish with some of your own special ingredients.


2 tbsp olive oil

1 onion, chopped

5 garlic cloves, finely chopped

1 long red chilli

1 large red capsicum

10 ripe tomatoes

1 tsp ground sweet paprika

1 tsp ground cumin

8 eggs

Bread to serve


  1. Using a large pan, heat the olive oil then add the onion, garlic, chilli, and chopped capsicum.
  2. Stir for 6 minutes or until the ingredients are golden brown. Then add the tomatoes and spices and cook for an additional 25 minutes.
  3. Crack the eggs into the tomato mixture, then cover and let them cook for 8 minutes (or to your liking).
  4. Drizzle with a dash of olive oil, and serve with crusty bread.

Images and Recipe via SBS Food, New York Times