Go Back

Chickpea Falafel with Sumac Spiced Onion

A Middle Eastern spiced chickpea patties served with sumac spiced onion and hummus in a tortilla wrap. By baking the chickpeas slightly in the oven, it dries them out, creating a better textured falafel.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine greek
Servings 4 people


  • 1 Tin of chickpeas
  • 1 White onion
  • 20 g Flat leaf parsley
  • 2 Garlic cloves
  • 1 tbsp Plain flour
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 2 tsp Ground cumin
  • 1 tsp Grounnd coriander
  • ½ tsp Chilli flakes
  • Vegetable oil for frying

Sumac Onions

  • 1 Red Onion
  • 1 White onion
  • 1 tsp Ground sumac
  • 1 Lemon, juice
  • Handful of parsley
  • 5 Mint leaves
  • 1 tbsp Olive oil
  • Pinch of sea salt
  • ½ tsp Chilli flakes


  • Hummus
  • Tortilla wraps


  • Drain the chickpeas from the can and place on a baking tray. Place in the oven at 160°C fan/180°C/gas mark 4 for 10 minutes to dry them out slightly.
  • Place all of the ingredients for the falafel in a food processor and pulse until it forms a rough, coarse paste.
  • Take 25g of the mixture and roll into a ball. You should make between 12-15 balls. Place on a plate, cover with cling-film and place in the fridge for an hour.
  • Meanwhile, to make the sumac onions, finely slice the onions, parsley, mint and mix in a bowl with the lemon juice, olive oil, ground sumac, sea salt and chilli flakes until evenly combined.
  • Place in the fridge for 30 minutes to marinade the flavours.
  • Fill a pan with an inch of vegetable oil, heat the oil to 180C and fry the falafel balls for 2-3 minutes on each side until they are golden brown.
  • Serve in tortilla wraps with the sumac onions and a generous serving of hummus.
Keyword chickpea, falafel, hummus, onions, plant based, sumac, vegan