Continuing from the previous post where I listed down my must have list for planning a family picnic, I’d love to share the recipe for these falafels I make atleast once a month since it is quite quick to make for lunchboxes and they make for a very perfect batch for picnics too. 

Falafels need no introduction and every person coming from the Middle East have their own opinion about it but the crux of making a falafel remains the same, with just a change in few variables from one household to another. It should be crisp from the outside and light, crumbly from the inside. Although being a non-vegetarian, we eat meat in moderation. And love that falafel makes for a delicious protein rich meal. I love throwing in some green ingredients, sometimes spinach and for now, green peas into the mix to lift up its nutritional value. Also in this recipe, pearl millet flour {known to Indians since the ancient times} adds right texture and taste without falling apart when you are frying it. 

Or bake it. Choice is yours. 

I got most of my ingredients for falafel sandwiches from Marks and Spencer, including whole meal pita breads. Add in some fresh lettuce, tomatoes and baby spinach and you have one healthy yet delicious picnic food children are bound to love. If you are serving it to the adults, spicy hummus from M&S is a great addition. You can purchase all the fresh, frozen and bakery items from Marks and Spencers Food section available at Mall of the Emirates, Ibn Batuta, Marina Walk and Dubai Festival City in the UAE.

These can be quickly prepared ahead of time for an outing – cut the pita breads into halves and open up. Line each half with spinach and lettuce and fill two falafels. Tomatoes and yogurt dip can be added while serving at the picnic spot since they make the bread soggy when stored for long period. Additionally, warm up pita breads on a grill if you are grilling at the picnic or it’s just fine as is. It is super fun meal to bring to a picnic or a perfect lunch on a busy day!


Green Peas Falafel
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Crispy on the top and crumbly from inside, these falafels have an additional nutritional value from the addition of green peas and pearl millet flour. Very ideal for lunchboxes, quick meals and to take on a picnic.

Course: Snack
Cuisine: Street Food
Servings: 15 falafels
Author: Tasneem Rajkotwala
  • 2 cups chickpeas canned or soaked overnight
  • 1 no red onion sliced
  • 2 tbsp pistachios
  • 1/2 cup green peas
  • 5 garlic cloves
  • 1 cup parsley
  • 1/2 cup coriander leaves
  • 1 tsp ground cumin
  • 2 tsp salt or to taste
  • 1/2 tsp baking powder
  • 2 tbsp pearl millet flour {substitute with all purpose if not available}
  • Vegetable oil, for frying
  • 1 packet M&S whole meal pita breads
  • 1 packet M&S Lettuce
  • 1 packet M&S baby spinach
  • 2 nos tomatoes sliced thickly
For making falafels.
  1. Rinse well and drain the canned chickpeas. If using dried chickpeas, soak overnight. Drain water and use.

  2. Place chickpeas in a food processor and add the remaining ingredients for the falafel, except the baking powder, flour and oil. Process to a semi-coarse paste.

  3. Mix in baking powder and flour. Using your palms, shape the falafel mixture into golf ball-sized rounds.

  4. Heat oil in a heavy-bottomed pan. Slide one ball of falafel gently into the hot oil to test. If the oil is ready, the falafel will instantly rise to the surface. Turn gently with a slotted spoon and cook until both the sides are evenly browned. Remove from oil and drain on paper towels. Repeat the same with the remaining falafels

Assembling the sandwich
  1. Cut each pita bread into half and it will open up in a pocket. Line the pockets with lettuce, tomatoes and spinach and fill two falafels in each pocket. Drizzle your favorite dip and serve.

Disclaimer : This post is written in collaboration with Marks and Spencer UAE, however, all opinions sincerely are my own. 

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