Jl. Canggu Padang Linjong, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

This tasty vegan falafel dish with lots of vegetables and some carbs is sometimes all you need after a good surf or training. It will fill you up for next few hours and will keep your energy going,


This Recipe Serves 1


60g Canned chickpeas

(rinsed, drained and dried)

1 tsp Fresh parsley

1 Garlic clove

½ White onion

½ tsp Ground cumin

¼ tsp Salt

¼ tsp Black pepper

1 tbs All-purpose flour

2 tbs Vegetable oil



1 slice Toasted bread

½ Avocado, mashed

4 Ribbons of cucumber

6 Red onion rings

¼ Raw beetroot - grated

A handful of lettuce - chopped

A spoon of hummus

One serving of herb dressing



  • Add the drained chickpeas, chopped parsley, minced garlic, onion, cumin, salt and pepper to a food processor and mix until roughly combined. The dough should be thick and crumbly with small chunks.
  • Gradually add the flour and mix to combine until the dough is just dry enough to be shaped with your hands.
  • Transfer the mixture to a bowl, cover and refrigerate for 1 hour to firm up.
  • Once chilled, divide the preparation in three equal portions and roll them into balls between the palms of your hands. Place the balls on a lined plate and press gently with your hand to flatten the tops.
  • Add the vegetable oil to a large non-stick skillet and put over medium heat.
  • Once hot, add the falafels and cook for about 2-3 minutes on each side until the falafels are deep golden brown. Transfer to a plate lined with paper towel to absorb the excess oil.


  • Spread the mashed avocado on a slice of toasted bread.
  • Top with the falafels, cucumber ribbons, red onion rings, grated beetroot, chopped lettuce and a spoons of hummus.


    On a big plate. Serve with herb dressing.

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