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  • 250g tinned chickpeas, drained and rinsed

  • ½ lemon, juiced

  • 1 small handful fresh parsley, roughly chopped

  • 1 garlic clove, crushed

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • 2 tbsp wholemeal flour

  • Salt and pepper, to taste

  • 1 tbsp olive oil

Yoghurt Dipping Sauce

  • 100g plain low-fat yoghurt

  • ½ garlic clove, crushed

  • lemon juice, to taste

  • pinch of paprika

  • salt and pepper, to taste


1. Place the chickpeas, lemon juice, parsley, garlic, cumin, coriander, flour, salt and pepper in a food processor. Blend until well combined. Transfer the falafel mixture into a large bowl. Shape the mixture into 6 falafel balls and flatten slightly between your hands. Cover and refrigerate for 30 minutes.

2. Meanwhile, place the yoghurt, garlic, lemon juice, paprika, salt and pepper in a small bowl and mix well to combine. Cover and place in the refrigerator until ready to use.

3. Heat the oil in a large non-stick fry pan over medium heat. Cook the falafels for 4-5 minutes each side or until cooked through and golden in colour.

4. Serve the falafel balls with the yoghurt dip, a fresh green salad and some pita bread.

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