Turkey and Bubbles Cress Falafel

Main courseServes 4

Quick to prepare and full of flavour, these Turkey and Bubbles Cress Falafels created by Chef Steph Moon and the team at award-winning Thirsk based Herbs Unlimited make a deliciously simple mid-week supper. Pairing diced turkey breast with chickpeas and spices alongside their homegrown bubbles cress, this healthy dish can be easily adapted to suit your palette. For more recipe inspiration from the team at Herbs Unlimited along with information on their extensive range visit www.herbsunlimited.co.uk


1 tin of chick peas drained and washed and allow to dry

200 g broad beans blanched and de podded

200 g cooked turkey breast diced

½ teaspoon baking powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon harrisa paste

20 g bubbles cress chopped roughly

1 teaspoon each of a mixture off – all spice, ginger and nutmeg and cinnamon

1 small red onion peeled and finely chopped

2 large cloves of garlic peeled and finely chopped


  1. Place all ingredients in a blender and mix until it is part blended but still has texture.
  2. Add the chick peas to slightly dry the mixture so it’s ready to form into balls
  3. Season with salt and pepper and do a tester ball of falafel in the deep fat fryer and allow to cook. Test that it holds together before balling the rest of the mixture.
  4. Separate the mixture and form into balls no bigger than a ping pong ball and deep fry. This mix should take around 2- 3 mins to cook
  5. Serve warm with homemade coleslaw and salad in warm pitta bread