Cashew Chickpea Falafel with Beetroot Hummus

Hello my loves! Long time no talk. Sorry for my absence (more like the absence of chocolaty goodies) lately. Our wifi wasn’t working and I wasn’t able to upload any posts at all. 

cashew chickpea falafels

Fear not because I just got a lil’ mini router thingy and I’m back to the grind, with a ton of posts to share. 

Not that you guys care about that but I hope that clears things up!

cashew chickpea falafels

Now, let’s move onto these lovely falafels, shall we? I gotta say, I’ll be keeping the next few posts super short and sweet since I’m going on holiday on Sunday and I need to schedule lots of them to go up during my absence…. and I don’t have much time for that, so excuse me if these next few posts are a bit shorter than usual. The recipes are still BANGIN’ though 😉

cashew chickpea falafels

Cashew chickpea falafels! Let me tell you about them. They’re good. SO very good. It’s not that I don’t love love love traditional chickpea falafel (cause I really, really do – falafel wraps are my one true bae), but I was feeling this need to throw some cashews into the mix for some extra flavour.

Boy, was that a flippin’ good idea!!!!!!!!!!!!

cashew chickpea falafels

These falafels are soft on the inside and crispy on the outside, spiced with the goodness of parsley, garlic and cumin and paired with a very delicious (and pretty!) pink beetroot hummus. I also added some fresh vegetables to the pitas for some extra crunch, and drizzled them with my fave vegan mayo. Oh, so good!

cashew chickpea falafels

Onion and cucumber were what I went for, but I reckon that something like fresh arugula and juicy tomatoes would work wonders as well. Which other fun combos can you think of?

Let me know in the comments!

cashew chickpea falafels

Cashew Chickpea Falafel with Beetroot Hummus

Yield: 4 pitas

Cashew Chickpea Falafel with Beetroot Hummus


  • 1 can (400 grams) chickpeas, rinsed and drained
  • 3 garlic cloves
  • a small handful of fresh cilantro
  • 35 grams roasted cashews
  • 1 tsp. cumin seeds
  • 15-20 grams corn flour (not corn starch)
  • salt and pepper to taste
  • to coat: 100 grams breadcrumbs
  • -
  • 1 can (400 grams) white beans
  • 1 big cooked beetroot
  • 1-2 garlic cloves
  • 20 grams tahini
  • 10 grams extra virgin olive oil
  • juice and zest from 1/2 lemon
  • salt and pepper to taste


  1. To make the falafel, mince both garlic and parsley using a food processor.
  2. Once minced, remove mixture from the food processor and add the cashews.
  3. Process cashews until smooth.
  4. Now, add the chickpeas and pulse until smooth.
  5. Add in garlic, parsley, cumin, salt and pepper and proccess to combine.
  6. Add in flour until mixture isn't wet anymore.
  7. Chill mixture for one hour in the fridge so they're easier to handle.
  8. Form about 12 balls out of the mixture and roll them in the breadcrumbs.
  9. Heat some oil in a pan and when it's warm, add the falafels and fry until golden.
  10. To make the hummus, blend all the ingredients together using a food processor and let it chill to thicken (it can be eaten straight away too!)


Adapted from Minimalist Baker.

Hope you guys enjoy this!


1 Comment

  • Reply superfitbabe August 9, 2017 at 5:54 am

    These look incredible! And I feel–my Wi-Fi is always pretty sketchy. Sometimes it’s nonexistent and other times it’s Lightning McQueen! I hope you have the best holidays!

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