Asparagus Felafels

It’s easy to add the lovely herbaceous flavour of asparagus to homemade felafels - simply chop the spears finely in a food processor and combine with the usual ingredients. Ideally prepare the mixture a few hours before cooking to allow it to firm up. These make such a delicious snack or lunchbox treat that it is worthwhile whipping up a double quantity.

			  Asparagus Felafels

Makes: 12-15

Cooking time: 5-10 minutes


  • 3 spring onions, chopped
  • 1 bunch asparagus, woody ends removed, chopped
  • 1 1/2 cups cooked or canned drained chick peas (see Tip)
  • 2-3 garlic cloves, chopped or crushed
  • 1/2-1 teaspoon ground cumin
  • 1/2-1 teaspoon ground coriander seeds
  • 1/4 cup fresh coriander leaves
  • Chick pea flour (see Tip)
  • Oil for cooking


  1. Place all ingredients except for chick pea flour in a food processor and process until thoroughly combined. Gradually add in enough chick pea flour to form a soft dough-like consistency. Transfer to a bowl, cover and set aside in refrigerator for a few hours or overnight.
  2. Taking small pieces of mixture, form into balls the size of a walnut.
  3. To deep fry felafels, heat enough oil to cover felafels. Test if the oil is hot enough by dipping the end of a wooden spoon in oil. When oil is hot enough, it bubbles up around the wooden spoon. If not, continue heating oil and testing using this method). Cook felafels until light golden brown, remove immediately and drain thoroughly on paper towel to remove excess oil.
  4. For lower fat felafels, flatten the balls slightly. Heat 1 tablespoon olive oil and cook felafels until golden brown on first side. Turn felafels over and cook on other side until golden brown.
  5. Serve at once or allow to cool and store in airtight container in refrigerator for 2-3 days.


  • 1 x 400g can chick peas is 1 1/2 cups.
  • Chick pea flour is made from ground raw or roasted chick peas. It is otherwise known as besan flour, garbanzo bean flour and gram flour. It is popular used in Indian cooking and is available from larger supermarkets, Asian grocery stores and specialty food stores.
  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe contributed by Vikki Leng

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