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Scrambled Egg, Ricotta, Jalapeño and Sun Dried Tomato Bagel Sandwich


Delicious Banana Bread


Falafel from La Paloma Café, Ibiza

These falafels are deliciously crisp on the outside, moist and packed with herbs on the inside. So good I had to ask for the recipe! I ate these at the fabulous  La Paloma restaurant in Ibiza during a vibrant vegetarian feast filled evening dinner. This restaurant is a truly gorgeous and inspiring family run place. These falafels are  perfect to lay on top of a mixed salad with tahini lemon dressing drizzled over the top or they stuff them into a pitta bread sandwich with crisp Lettuce and a Citrus mustard dressing.

Prep time:  5 minutes

Cooking time: 5 minutes   

Serves: 6 

Gluten Free option, 



250g dried chickpeas or 1 tin drained of water

2 onions, diced

2 tablespoons coriander seeds

2 tablespoons cumin seeds

7 cardamom seeds

1 bunch of fresh coriander, finely chopped

1 bunch of fresh parsley, finely chopped

1/2 teaspoon salt

1 teaspoon powder


  • If using dried chickpeas put in a large bowl, pour in twice as much water and leave to stand overnight.
  • The next day, mix the spices with a pestle and mortar. Combine the onion, spices, fresh herbs, raw rinsed chickpeas, salt and baking powder in a food processor.
  • Pulse, in stages if necessary until the contents are finely chopped and mixed.
  • If the mixture is extremely dry (uneven in consistency) add another onion or a tablespoon of water. Knead the mixture thoroughly one more time with your hands. Cover and set in the refrigerator for at least an hour.
  • In a tall pan with a heavy-gauge base, heat the oil to 180 oC. Moisten your hands with water and shape the mixture into small balls, flattening them slightly.
  • Deep-fry the balls, in batches in the hot oil. Turn them occasionally in the oil until they are golden-brown on all sides, about 2-4 minutes.
  • Check a falafel ball see whether the inside is cooked and solid. Let the falafel drain briefly on some paper towels. Serve immediately.