Thai Inspired Falafels

On 1st January, hubby and I decided to embark on Joe Wicks 90 Day Plan. Truthfully, we both signed up the middle of last year but never really implemented consistently. And what happens when you are not consistent? You don't get results. Simple.

Now we are READY!

Although I didn't eat much over Christmas (and drank substantially less too), I felt pretty groggy by the time the year ended. Having spent 85% of my time gluten free and vegan for the past 4 months - eating cheese, crackers and bread on a daily basis had played havoc with my mood, my appearance and my digestion. TIME TO DO SOMETHING.

I get bored

Whilst Joe Wicks has some amazing recipes on the programme (as well as online and in his books).. I do LOVE to experiment and that's how I came up with these balls of deliciousness. Super quick, easy, cheap and healthy.. ready to give them a go? 


1-2 tsp coconut oil

1 can chickpeas drained

1 red chilli - finely chopped

2 cloves of garlic - finely chopped

Couple of inches fresh ginger (according to taste) - grated

2 good teaspoons of lemongrass paste

4-6 spring onions - finely chopped

1 tsp ground coriander

Small bunch fresh coriander, roughly chopped

2 tsp egg replacer (or equivalent of 2 eggs)

Lime juice/zest (optional)


In a (non-stick) pan, gently warm the coconut oil before adding the ginger, garlic, chilli, lemongrass and spring onion. Don't have the oil too hot as it will burn the garlic and ginger and taste YUK!

Stir regularly to mix all those yummy flavours together and to stop anything catching in the pan. You may need to add dashes of water through this process to stop it drying out. 

After 5 minutes or so, when the onion and chilli have really started to soften add the coriander power and mix, before adding the chickpeas. Continue to cook on a low heat for another couple of minutes, adding water if necessary, to combine all the flavours.

Just before taking off the heat, add the coriander and stir through. Turn off the heat.

Once cooked slightly, throw the mix in to a blender along with the egg replacement and pulse. You don't want this as a smooth paste - you want some texture to it. If you want (and if the mixture looks way to dry), add the juice of 1/2 -1 lime here and some lime zest. I'd made a batch of each to see what you prefer. 

Now all you need to do, is divide the mixture in to the little balls of loveliness. You should get 12 from this recipe. Keeping your hands wet can make this process easier. 

To cook or to store?

To cook, simply preheat oven to 180 and cook for 12-15 minutes. It's nice to have a little bit of bite/crunch on the outside but have the middle soft and still a little moist!

I also like to make a bunch which I keep in the fridge for up to 2 days.. and cook however many I need. You can also cook all 12 and keep in the fridge and give them a zap to warm up!

What to serve it with?

How about a nice yummy Asian slaw? (recipe to come).. or with some gluten free pitta and mixed salad?

Would love to know how you get on with this recipe. Please come share your pictures on Instagram and #leangreensuccessmachine #yourrichbody.

You can follow my "lifepreneurgetslean" journey on Insta too. 

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