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Falafel with Greek Yoghurt Sauce

Falafel with Greek Yoghurt Sauce
Time
Soak: Overnight. Prep: 15 mins.
Contributed by
Rose Fenasse
Serves
8
A quick, easy and incredibly tasty falafel recipe. Delightfully crispy on the outside, and soft and fluffy on the inside. Made with protein-packed chickpeas and served with a creamy Greek yoghurt sauce for a satisfying meal!

  1. Put the dried chickpeas in a large bowl and add enough cold water to cover them completely. Let soak overnight, then drain and rinse thoroughly
  2. In a food processor, pulse the rinsed chickpeas, parsley, coriander, onion, cumin, garlic, chickpea flour and salt & pepper into a thick paste consistency
  3. Roll the paste into 8 small balls, and then roll each one through sesame seeds until lightly coated.
  4. Prepare a hot pan with the olive oil and cook for 5 minutes, turning the balls until golden brown all over.
  5. To make the sauce, mix the ingredients together in a small bowl until well combined.
  6. Add the hot falafels to a pita bread and drizzle sauce over. Dress up with tomatoes, cucumber, red onion and more parsley to top. Enjoy!

SHORT DESCRIPTION

A quick, easy and incredibly tasty falafel recipe. Delightfully crispy on the outside, and soft and fluffy on the inside. Made with protein-packed chickpeas and served with a creamy Greek yoghurt sauce for a satisfying meal!

DESCRIPTION

  1. Put the dried chickpeas in a large bowl and add enough cold water to cover them completely. Let soak overnight, then drain and rinse thoroughly
  2. In a food processor, pulse the rinsed chickpeas, parsley, coriander, onion, cumin, garlic, chickpea flour and salt & pepper into a thick paste consistency
  3. Roll the paste into 8 small balls, and then roll each one through sesame seeds until lightly coated.
  4. Prepare a hot pan with the olive oil and cook for 5 minutes, turning the balls until golden brown all over.
  5. To make the sauce, mix the ingredients together in a small bowl until well combined.
  6. Add the hot falafels to a pita bread and drizzle sauce over. Dress up with tomatoes, cucumber, red onion and more parsley to top. Enjoy!

INGREDIENTS

3/4 organic dried chickpeas (or 1 x 400g tin chickpeas, drained and rinsed)
1/4 cup fresh parsley, chopped
1/4 cup fresh coriander, chopped
¼ red onion, finely diced 
1 tsp organic cumin
4 garlic cloves
3 tbsp organic chickpea (besan) flour
Pinch of salt and pepper

1 tbsp organic sesame seeds
2-3 tbsp organic extra virgin olive oil

Greek Yoghurt Sauce:
3 tbsp Greek yoghurt
Juice of ½ Lemon
A handful of cut parsley
2 tbsp diced cucumber

Serving:
Pita bread
A handful of cherry tomatoes
Pinch of red onion

Method

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  • Himalayan Rock Salt - Fine 600g Himalayan Rock Salt - Fine 600g

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  • SPECIAL
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