Cumin Scented Falafels Slimming World Recipe

Cumin Scented Falafels

I love anything flavoured with cumin and these cumin scented falafels didn’t disappoint. It’s another vegetarian recipe and we’re serving it with sweet potato wedges and beans.

Cumin Scented Falafels

Serves 4
Syn free


  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and coarsely grated
  • 2x 400g cans chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and finely chopped
  • 2cm piece root ginger, peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 3 tbsp very finely chopped fresh coriander
  • 1 small egg
  • Salt
  • Low calorie cooking spray
  • Paprika and fat-free natural yogurt, to serve (optional)


  1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor.
  2. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
  3. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture.
  4. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.
  5. Preheat the oven to 200°C/180°C Fan/Gas 6.
  6. Line a large baking sheet with baking parchment and spray lightly with low-calorie cooking spray.
  7. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet.
  8. Spray lightly with low-calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm.
  9. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.

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