Tag Archives: tinned chickpeas

Beetroot Falafel


I love these, yet another sneaky vegetarian meal that seems not to be noticed as the boys eat these in wraps!

Served with quinoa tabbouleh and a good spoonful of Greek yogurt if you aren’t going all out vegan.

I have made the falafel into 40-50 g patties as they are inclined to crumble if you roll them as balls, this way they are easy to flip. I also start them in a pan and then pop them in the oven, you can make them a few hours ahead and then bake when you need them.

Makes 24 falafel.


2 x 400g tin of chickpeas, drained, rinsed and mashed with a potato masher

650g fresh beetroots, topped and tailed and grated

1 onion, finely diced

4 cloves garlic, finely chopped

100g tahini

3 tablespoons ground cumin

150g fresh coriander, leaves and stalks, shredded

oil to fry


Combine all of the ingredients in a large bowl.

Preheat the oven to 180 degrees centigrade and line two baking sheets with baking parchment.

Heat a large frying pan over a medium to high heat and add oil.

Take small handfuls of falafel and form into patties, fry in batches, just a a minute or two on each side.

Drain on some kitchen towel roll and then place on the baking sheets.

Once all of the falafel have been made, pop the trays into the oven and bake until crispy, 15-20 mins.

Moroccan Chickpea Soup


A lightly spiced soup that can be vegetarian by swapping the stock.

Sundried tomatoes are not traditional but I think the add a stronger flavour than passata or sieved tomatoes.


3 tomatoes, cut into quarters

10 sundried tomato halves and 2 tablespoons of their oil

4 cloves garlic

150 mls water

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne

A pinch of saffron

3 x 420g tins chickpeas, drained and rinsed

1litre chicken or vegetable stock

zest of 1/2 a lemon

parsley to garnish


Process the tomatoes, garlic and water and oil, I use a stick blender.

Heat your soup pan over medium heat and add the tomato paste, cook for 30mins until thick and darker in colour.

Add the spices and cook for 1 minute.

Add the chickpeas and cook for 5 mins.

Finally, add the stock and lemon zest, bring up to a simmer and simmer gently for 20 mins.