Asparagus falafel

I just discovered that I love asparagus and there aren’t even difficult to prepare! I cook them for the first time last week (yes, for the first time…) for my little Lobster (14 months) and myself. You know when you eat something for the first time and it is so good and you have that indescribable feeling of joy overwhelming you and you don’t want that feeling to go away, ever?

No? It’s only me? Anyway the problem is, even if you have it the same exact way another day, the magic won’t work anymore. But in case you never had asparagus or you never made them that way, I’ll tell you how it happened:

I washed the asparagus then cut the hard and slightly lighter end of each one. Then I cut them into 1 cm pieces (so my Lobster could eat them easily) and cooked them in salted boiling water for 5 minutes. I drained them and here is the best part…: I melted some salted butter in a skillet and sautéed the asparagus for 1 minute. My boy and I just devoured them with boiled eggs on the side.

Now let’s get back to our asparagus falafel!

Positive: As always, just a few ingredients, quick and easy.

Negative: The first time I forgot the salt! Don’t forget to be generous with salt, pepper, garlic and whatever herbs you use or it won’t be so tasty.


  • 240 g cooked chickpeas
  • 100 g asparagus

In your pantry:

  • 1 tbsp white flour (or chickpea flour for a gluten-free version)
  • 1 tbsp olive oil
  • salt and pepper
  • herbs & spices: garlic, coriander, cumin or just garlic and parsley


Keep asparagus tips apart to press them on top of the falafel before cooking.

Place all the ingredients in a food processor and blend coarsely. It’s good to keep pieces of chickpeas and asparagus.

Next, using damp hands, shape falafel mixture into small balls and press them gently to obtain a thick pancake shape. Press an asparagus tip or two on top of each one.

Heat a non-stick skillet on medium-high heat with two spoons of oil (I use sunflower oil) and cook your asparagus falafel for about 5 minutes on each side until they turn a golden brown colour.

Serve with salad, cherry tomatoes and a tahini dressing*.

*I make tahini sauce mixing: 1 tbsp tahini, 1 tbsp water, 2 tsp lemon juice, garlic powder, salt, pepper.



My advice: I was afraid that chickpeas would dominate too much but because you keep asparagus tips on top of the falafel you still have that delicate and sweet taste of asparagus.

I hope you’ll enjoy this recipe! :)


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