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Curtis Stone's Almond falafel with gem lettuce

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Served with fresh gem lettuce, these Almond falafels are simple and delicious, and make for a filling, meat-free meal.

  • Serves4
  • Cook time15 minutes
  • Prep time30 minutes
Curtis Stone's Almond falafel with gem lettuce


  • 3 spring onions, white and green parts separated
  • 1 garlic clove
  • 1 tsp Coles Ground Coriander Seeds
  • 1 tsp Coles Ground Cumin Seeds
  • ¼ tsp Coles Cayenne Pepper (optional)
  • 100g Coles Australian Almonds
  • 400g can Coles Chick Peas, rinsed, drained
  • ¼ cup (35g) Coles Plain Flour
  • 1½ tsp McKenzie’s Baking Powder
  • Vegetable oil, for deep-frying
  • ½ cup (140g) Coles Greek Style Natural Yoghurt
  • 1 head Coles Australian Baby Gem Lettuce, leaves separated
  • 20g Coles Baby French Kale or Coles Australian Baby Spinach
  • 4 Coles White Soft Wraps, lightly charred

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a food processor, pulse white parts of spring onions, garlic, coriander, cumin, cayenne, if using, and 1½ tsp salt until finely chopped. Add almonds and pulse until coarsely chopped. Add chickpeas and 2 tsp water. Pulse until coarsely chopped with some chunky pieces of almonds and chickpeas remaining (don’t overprocess). Transfer to a bowl. Sift over flour and baking powder. Mix well.
  2. Step 2

    Half-fill a large heavy pot with oil and heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Preheat oven to 95°C. Line a large baking tray with 3 layers of paper towel. Using 1 tbs chickpea mixture for each falafel, form into about 24 balls. Working in batches, fry falafel for 2-3 mins or until golden brown. Transfer fried falafel to the lined tray. Season with salt. Transfer cooked falafel to a baking dish and keep warm in oven while frying remaining falafel.
  3. Step 3

    In a small bowl, whisk yoghurt with 1 tbs water and season with salt and pepper. Thinly slice green parts of spring onions. Divide lettuce, kale or spinach and spring onions among wraps. Drizzle yoghurt over. Top with warm falafel and fold to enclose. Serve immediately.