Ingredients List



  1. Pre heat the oven to 180 C
  2. Toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar. 
  3. Blend the spices with the remaining falafel ingredients.
  4. Shape spoonfuls of falafel into balls and place on a baking tray 
  5. Cook for 25-30 minutes, flipping halfway. 
  6. Serve with raita and toasted pitta breads. 

Please see recipe for raita below.