Falafels with Middle Eastern Coleslaw

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Recipe course: Main dishes

Can be made with these products:


  • 1 shallot
  • ½ tbsp oil + extra for shallow frying
  • 1½ tsp ground cumin
  • 400g can chick peas, drained
  • 1 medium egg yolk
  • ½ x 28g pack coriander

Middle Eastern Coleslaw

  • 1 medium egg
  • 2 tsp lemon juice
  • 125ml olive oil
  • 1 tsp harissa paste
  • 200g red cabbage, cut into wedges
  • 1 shallot
  • 1 carrot

4 flat breads, warmed

  • Chop the shallot in the bowl with the blade attached. Heat the oil in a small frying pan and fry the shallot with the cumin for 1-2 minutes. Transfer back to the bowl with the chick peas, egg yolk, coriander stalks, half the coriander leaves and 2 tbsp water, season and pulse to give a coarse paste.  Divide into 8 balls and chill.
  • Meanwhile, to make the mayonnaise, place the egg, lemon juice and seasoning in the bowl with the blade attached and pulse to combine. With the motor running, add the oil through the oil feeder cup to give a thick consistence.  Add the harissa and blend in. Set aside.
  • With the slicing blade and direct serve lid attached, slice the cabbage into a large bowl and mix together.  Grate the shallot and carrot into the same bowl using the grating blade. Stir in 3 tbsp of the mayonnaise and season.
  • Heat a little oil in a frying pan and fry the falafels for 5-6 minutes, turning occasionally until golden.
  • Spoon the coleslaw into the flatbreads and top with the falafels, garnish with coriander leaves.

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