Click here to to find out what changes we have made in light of Covid-19

Freekeh, Apricot and Pistachio Falafel






300g freekeh grains – washed and rinsed

2 white onions – peeled and finely diced

2 garlic cloves – peeled and finely chopped

10g cumin powder

10g coriander powder

100g dried pistachios

150g peas – defrosted and chopped

100g dried apricots – finely chopped

½ bunch flat parsley – washed, dried and finely chopped

½ bunch mint – leaves picked, washed and shredded

1 lemon

Olive oil for binding

Sea salt

Cracked black pepper


1. Place the freekeh into a deep pan and cover with water and a touch of salt. Leave to gently cook for around 20 mins.

2. Heat a non-stick pan with a touch of olive oil, then add the onions, garlic and spices, cook for about 2 mins without colouring. Set aside to cool.

3. Place the pistachios into a food blender with a good pinch of salt. Pulse on a high setting for about 5 secs, at this stage you should have a fine texture. Set aside in a small flat tray.

4. Remove the freekeh from the stove and drain off the excess liquid. Place half of the freekeh into a blender and blend while hot to break down the texture (pulse for about 45 secs).

5. Add the blitz freekeh to the remaining freekeh, along with the cooked onions, peas, apricots and herbs.

6. Place back into a blender and give a quick pulse to bring all the mix together, spoon out into a bowl and season to taste.

7. Add the lemon zest and a squeeze of the juice and combine.

8. Chill for 10 mins, before forming into balls (about 45g - 50g). Mould well before rolling in the pistachio. Chill again for 30 mins or overnight.

9. Shallow fry on a low temperature just before serving, they will take 2-3 mins, ensuring the oil isn't too hot so they don't burn.

10. Serve hot or cold with hummus, tabbouleh, flat breads.

11. Enjoy!