- March 2009
- For 4-6 people
- Takes 15 minutes to make and 10 minutes to cook
Falafels are a vegetarian dream. We like to serve ours with toasted pittas and herby yogurt.
- Vegan recipes
- Vegetarian recipes
- 17.4g (2.9g saturated)
- 64g (3.6g sugars)
For 6 servings
- 2 tsp each cumin and coriander seeds
- 2 x 400g cans chickpeas, rinsed, drained and patted dry
- 1½ tsp baking powder
- 2 tbsp plain flour
- 1 red chilli, deseeded and chopped
- 1 garlic clove, crushed
- 3 tbsp chopped fresh flatleaf parsley
- Grated zest of 1 small lemon
- Vegetable oil, for shallow frying
- Pitta bread, griddled, to serve
- Lime wedges, to serve
For the herb yogurt
- 100ml Greek yogurt
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint, plus fresh mint sprigs, to serve
- Juice of 1 lime
- Dry-fry the cumin and coriander seeds in a frying pan until fragrant. Grind using a pestle and mortar, then add them to a food processor with the chickpeas, some seasoning, the baking powder, flour, chilli, garlic, parsley and lemon zest, then pulse to combine. Mould the mixture into about 24 walnut-size balls.
- Heat some oil in a griddle or frying pan and fry the falafels, in batches, for about 3 minutes, until golden. Drain on kitchen paper.
- Blend the yogurt with the herbs and lime juice, and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs.
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