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Falafel & Sweet Chilli Sauce



25 portion(s)

Falafel Mix

  • 1 tablespoon buckwheat whole
  • 10 sprigs Mint Leavs
  • 10 sprigs coriander leaf
  • 10 sprigs parsley
  • 100 grams Pepitas Seeds
  • 100 grams Pistachios (shelled)
  • 1/4 red onion
  • 2 --- tins chickpeas, drained and rinsed
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon baking powder GF

Sweet Chilli Sauce (low Sugar)

  • 3 cloves garlic
  • 2 Large red chillies trimmed and de seeded, chopped into pieces
  • 65 grams apple cider vinegar
  • 175 grams water
  • 1/2 teaspoon sea salt
  • 1 tablespoon arrowroot flour
  • 40 grams Coconut sugar

Recipe's preparation

  1. Pre-heat oven to 200 degrees celcius (hot). Line two baking trays with baking paper and set aside 

    Place buckwheat into the bowl and mill 20 seconds speed 9. Set aside (no need to wash the bowl) 

    Add all herbs to the bowl and chop 5 seconds speed 7. Scrape down the bowl. 

    Add the pepitas and pistachios, onion and garlic and turbo for 2 seconds to combine. 

    Add remaining ingredients and with the help of the spatula mix for 30 seconds speed 7 or until well combined. You may need to stop and use the spatula to re-distribute the ingredients. 

    This recipe will make 25 golf ball sized falafels. 

    Bake in a hot oven for 30 minutes - turn them over at 15 mins.  They should be browning on the outside but soft on the inside. 


  2. Sweet Chilli Sauce (low sugar)
  3. Place all ingredients in the bowl (other than the arrowroot and salt) and blend for 7 seconds speed 7 or until desired consistency is achieved. You still want to be able to see pieces of chilli and garlic. 

    Cook for 6 minutes 120degrees speed 1.5

    With blades rotating on speed 4 add in the arrowroot and continue to stir until the arrowroot is distributed. 

    Add sea salt to taste 

    Store in a glass jar in the fridge - it will last for a few weeks. 


Accessories you need

  • Spatula
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For a hotter sauce - keep some or all of the seeds. 

These two recipes are delicious with hommus and a tabouli salad (I use quinoa) 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yum! I'm not usually a fan of

    Submitted by shall40 on 1. January 2016 - 20:29.

    Yum! I'm not usually a fan of falafels but these were very impressive. They were a bit crumbly but had a lovely crunch and were very moorish (and filling!). Didn't make the sweet chilli sauce as I had an open bottle in the fridge but will definately try next time. These will be a regular in our household, thank you for sharing.

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  • Yummy!!! so healthy &

    Submitted by Lucy J on 14. December 2015 - 17:30.

    Yummy!!! so healthy & delicious.


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  • Great Recipe Loved the

    Submitted by Karen23 on 22. August 2015 - 17:12.

    Great Recipe Loved the healthy version of the sweet chili sauce exactly what i have been looking for!


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  • Loved these! I used half

    Submitted by lu and thermo on 22. April 2015 - 00:16.

    Loved these! I used half chickpeas & half broad beans, left out coriander & they came out great. I also sprayed with coconut oil before putting in the oven to ensure a golden finish. They were a bit crumbly inside but delish. Teamed up with quinoa tabouli & Vegan GF wraps for a delicious dinner. Also made enough to pop some in the freezer. Thanks for the great recipe! 

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  • Fantastic recipe! Freeze

    Submitted by Danacunniffe on 23. March 2015 - 16:52.

    Fantastic recipe! Freeze really well too! Thank you 

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