Healthy Eats: Chickpea Falafels with Tahini Dressing Veganism never looked so tasty.

With the new year comes the inevitable resolutions to shake up our diets and “eat healthier”, but, as a student, this can seem quite intimidating when you’ve been living off Pizzini’s from Lidl for six months straight. An even more frightening prospect for any Irish citizen is making a meal that doesn’t hinge on the potato-meat-token vegetable trifecta that Mammy dinners for generations have convinced us is the only possible form of nutrition. But I have been kind enough to gift you a delicious, easy recipe for falafels, which triple up as being tasty, meat-free, and protein-packed — perfect if you’re looking to heap a gym resolution on top of your 2018 list.

Chickpea Falafels with Tahini Dressing


  • 1 can chickpeas
  • 2 spring onions (roughly chopped)
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • One bunch fresh coriander
  • 2 tbsp flour
  • 1 tbsp oil
  • Juice of ½ lemon

For the tahini dressing:

  • 3 tbsp tahini
  • Juice of 1 lemon
  • 2 tsp honey or agave syrup
  • 2 tbsp warm water
  • 1 tbsp olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 200℃.
  2. De-stem the coriander, drain and rinse the chickpeas.
  3. Place all the ingredients in a food processor or blender and blend until evenly incorporated. The mixture should be just slightly sticky, but not too soggy.
  4. Shape the mixture into four slightly flattened falafel shaped balls. Place them on a parchment lined baking trap and bake them for 20 minutes.
  5. Take them out after 20 minutes, flip them, and bake them for another 20 minutes on other side.
  6. Combine all the dressing ingredients in a bowl and whisk with a fork.
  7. Fabulous in toasted pitta bread or a wrap, serve with hummus or the dressing alongside some lettuce.

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