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Baked Four Seed Turmeric Falafel

Baked Four Seed Turmeric Falafel

As part of our collaboration with Monika Coghlan of, we decided to incorporate our
Four Seed Mix into a dinnertime recipe of falafels!

Falafel is a traditional Middle Eastern food which is getting more and more popular in Europe.
These deep-fried balls made from mashed chickpeas are a great alternative to meatballs. Vegan
and gluten-free. High in protein and fibre.

In this recipe, Monika has used turmeric which is known for its anti-inflammatory and antioxidant
benefits. The four seeds (chia, sunflower, pumpkin and flax seeds) are rich in many vitamins and
minerals, which can contribute to a healthy nervous system. Additionally, instead of deep-frying the
falafel balls, they have been baked to reduce the fat content.
These super tasty chickpea balls are a great snack and can be eaten hot or cold. They are
traditionally served in a pita bread with salad but feel free to experiment and try them with cous
cous, rice or even in a burger bun. This recipe makes 12 falafels.


  • 400g can chickpeas, rinsed and drained
  • 3 tbsp Four Seed Mix
  • 2 tbsp olive oil
  • Juice from half a lemon
  • 1 tsp turmeric
  • 1 clove garlic
  • Handful of fresh coriander
  • Salt, pepper

To serve:

  • Pita bread
  • Green leaves
  • Cucumber
  • Tomatoes
  • Organic natural yoghurt
  • Fresh mint


  • Blend all ingredients except the seeds in a food processor.
  • Transfer the chickpea mixture into a bowl, add the seeds and mix until well combined.
  • Using your hands, form little balls.
  • Brush the falafels with a small amount of olive oil and transfer to a tray lined with parchment paper.
  • Bake in the oven at 160C for 10-12 minutes on each side until golden.
  • Serve in a pita bread with salad and mint yoghurt.
  • These healthy exotic chickpea balls will steal your heart. Enjoy!

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