We were busy in the kitchen this weekend and came across​ this amazing chocolate falafel recipe of by Nicola Jane Hobbs author of Fear Free Foods. ​

We love chocolate, we love falafel so we thought we’d give this mix of a recipe a go!

Chickpeas & chocolate, are you mad! We hear you ask – yes, we know it sounds crazy but it absolutely totally works, and they are so delicious.

10-12 falafel
1 x 400g tin chickpeas drained (240g drained weight)
1/2 tsp baking powder
3tbsp maple syrup or honey
30g cocoa powder
1/2 tsp vanilla extract
40g peanut butter, crunch or smooth
40g chocolate chips, dark or milk (optional) – we used pistachio here instead. You can use whatever you choose, nuts, raisins, coconut.

Preheat the over to 160°C and line a baking tray with baking paper

Place all the ingredients in a blender except the chocolate chips / pistachios and blend until crumbly

Stir through the chocolate chips / nuts and then shape the mixture into balls. If the mixture seems a bit too wet, add a little extra cocoa powder. Dampen your hands before shaping to stop the dough from sticking to them. You should end up with 10-12 falafel.

Place the falafel on the prepared baking tray and bake in the oven for 10-15 minutes. The longer you bake them for, the crispier and crumblier they will be. It’s personal preference, so it’s up to you how long you keep them in there – just make sure they don’t burn!!


Check out Nicola Jane Hobbs’ book Fear Free Foods.