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    Harissa Chicken with Chickpea Falafels

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    Harissa Chicken with Chickpea Falafels

    Falafels are chickpea patties widely served in the Middle East. Both the chicken and the falafels can be prepared the day before and chilled.

    • Preparation time: 20 minutes, plus 30 minutes chilling
    • Cooking time: 20 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 2 x 410g cans Waitrose Chickpeas, well drained
    • 2 shallots, chopped
    • 1/2 tsp baking powder
    • 1 tbsp cumin seeds
    • 2 tsp ground coriander
    • 2 medium Waitrose Free Range Eggs
    • 4 tbsp chopped fresh flat-leaf parsley
    • Salt and freshly ground black pepper
    • 1 tbsp Bart Spices Harissa Paste
    • Grated rind and juice of 1 lemon
    • 1 tsp oil
    • 2 x 300g packs Waitrose 2 British Chicken Breast Fillets


    1. Purée the chickpeas, shallots, baking powder and spices in a food processor until coarsely chopped. Stir in the eggs and 2 tbsp of the parsley. Season well.
    2. In a flat dish, mix together the harissa paste with the lemon rind, juice and oil. Make deep cuts into the top of each chicken breast, and add to the harissa mixture. Turn the meat to ensure it is evenly coated. Cover and leave to marinate in the refrigerator for at least 30 minutes.
    3. Divide the chickpea mixture into four. With well-floured hands, roll each portion into a ball, then flatten to make a patty shape. Chill for 30 minutes.
    4. Place the chicken under a preheated grill. Cook for 8-10 minutes each side, basting with any remaining marinade. The chicken will be cooked when the juices run clear and there is no pink meat.
    5. In a frying pan cook the patties in oil, for 4-5 minutes each side, until golden.
    6. Serve garnished with the remaining parsley and lemon wedges.

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