Street-Style Falafel with Zesty Herb Salad & Pitta
Packed with bold Middle Eastern flavour, these falafel are made with chickpeas, fresh herbs, warm spices and tahini for a rich, earthy taste. Perfect for foodservice, they can be batch-prepped, fried to order, and served in wraps, salads, or sharing boards. Paired with a refreshing herb salad and finished with Blenders Classic Dressing, they make a vibrant and satisfying vegetarian option.
Allergens
Contains Mustard, Sesame
Ingredients
For the Falafel:
- 3 tins chickpeas, drained
- 5–6 spring onions, roughly chopped
- 4 garlic cloves, peeled
- 3 packs fresh herbs (coriander, parsley, mint leaves only)
- 1 tsp fine sea salt
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cardamom
- ¼ tsp cayenne pepper (optional)
- ¼ tsp freshly ground black pepper
- 2 tbsp tahini
- Oil for frying
For the Salad & To Serve:
- 1 cucumber, peeled and cut into sticks
- 12 cherry tomatoes, cut into halves
- 10g mixed fresh herbs (mint, parsley, basil, thyme)
- 30g Blenders Classic Dressing
- Warmed pitta bread, cut into quarters
Method
Step 1:
Ensure chickpeas are fully drained. Add chickpeas, spring onions, garlic, herbs, salt, spices, black pepper and tahini to a food processor. Pulse until a coarse mixture forms – be careful not to over-process. The texture should be sticky enough to shape but not wet.
Step 2:
Form the mixture into small balls or patties (about golf ball size) and place on a tray. Chill in the fridge for at least 1 hour to help them firm up.
Step 3:
Heat oil in a deep pan or shallow frying pan. Fry falafel in small batches for 4–5 minutes, turning occasionally until golden brown and cooked through. Drain on kitchen paper.
Step 4:
Combine the cucumber, tomatoes and fresh herbs in a bowl. Add Blenders Classic Dressing and mix well. Keep chilled until ready to serve.
Step 5:
Serve the falafel warm with a generous spoonful of the herby salad and warm pitta bread on the side.
