The combination our Garden Herbs & Lemon Rapeseed Oil with the peas in this recipe helps to give these falafels a fresh lift. they can be made ahead, keep really well in the freezer too and the great thing about this recipe is it all gets popped into a food processor so you are not left with a mound of washing up to do after which is always a bonus.

Makes 6-8 balls


400g tinned chickpeas

2tbs Garden Herbs & Lemon Newgrange Gold Rapeseed Oil

3 spring onions/scallions

50g breadcrumbs

50g frozen peas

1tbs chopped mint

1tbs chopped parsley

1tbs Tahina

1 garlic clove

1tsp cumin

1tsp coriander

1/2tsp turmeric

1/2tsp baking powder

salt and pepper

Some extra Newgrange Gold Irish Rapeseed Oil for frying


Weigh out your peas and pour boiling water over them and allow to sit for a few minutes while you drain your tinned chickpeas. Give the chickpeas a rinse under cold running water for a minute. Place chickpeas into the food processor and drain the peas adding them to the processor too.

Add the remaining ingredients all to a food processor keeping aside half of the breadcrumbs to coat the falafels once you have made them into balls.

When you have everything in the food processor pulse together so that it is chopped and mixed together and there is still texture so it has not formed a paste.

When its ready start forming the balls in your hands, using enough of the mixture to make them the size of golf balls, It helps to have damp hands while forming the shape. Roll between your hands to make the shape and gently place the balls into a bowl with the remaining bread crumbs one at a time, patting them lightly to help the crumbs stick to the outside.

Place on a plate or small tray, cover and put into the fridge for several hours to chill.

Heat Newgrange Gold Irish Rapeseed Oil on a frying pan, using enough to cover the whole bottom of the pan and comes up about a quarter of an inch.

When the oil is hot enough, add in all your falafels, depending on the size of your pan make sure there is enough room so they are not touching each other. Fry for a few minutes each side or until golden brown. Remove and drain on kitchen towel.

Enjoy while warm with some salad or in a pita topped with chopped tomatoes.