• Prep Time 15 minutes
  • Cook Time 10 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

THIS yummy Middle Eastern dish is loved by many and often used as a replacement for meat.

The falafel goes well with the tahini yoghurt dip, but you can always opt to stuff them into pita bread to make a wrap.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Falafel
  • 4cloves garlic, finely chopped
  • 1small onion, finely chopped
  • 1tbsp palm oil
  • 2cans chickpeas, 400g each, drained, blended to a paste
  • 60g rice flour mixed with 1 tsp baking powder
  • 2 spring onions, finely chopped
  • 3tbsp fresh coriander, chopped
  • 2tsp ground cumin
  • 1 1/2tsp ground coriander
  • 1tsp salt
  • 1tsp sugar
  • 1/2tsp chilli powder
  • 1/2tsp ground black pepper
  • palm oil, for deep-frying
  • Tahini yoghurt dip
  • 250g Greek yoghurt
  • 200g tahini paste
  • 2cloves garlic, minced
  • 3tbsp lemon juice
  • 2tbsp coriander, chopped
  • 1/4tsp salt


  1. Sauté garlic and onion in hot oil till translucent. Pour into a large bowl and add the remaining falafel ingredients, then mix to form a smooth dough.
  2. Divide into 4 equal portions and shape into balls. Deep-fry the balls in palm oil till crisp and brown, then drain on paper towels.
  3. In a bowl, mix all yoghurt dip ingredients. Serve with hot falafel.

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