Falafel With Minted Yoghurt Dip

Falafel with minted yoghurt dip

Category: Main meal | Serves: 3-4

Prep time: 25 minutes | Cooking time: 20 minutes


For the falafel

400g (14oz) can chick peas in water, rinsed and drained

2 tablespoons light tahini

2 tablespoons lemon juice

1 clove garlic, crushed

1 teaspoons each ground cumin and ground coriander

1 tablespoons each chopped fresh coriander and flat-leaf parsley

Freshly ground black pepper, to taste

Plain flour, for dusting

2-3 teaspoons olive oil


For the yoghurt dip (not suitable for vegans/ dairy-free diet)

150g (5 1/2oz) reduced-fat natural

Greek-style yoghurt

1 clove garlic, crushed

1-2 tablespoons chopped fresh mint leaves

  1. Preheat oven to 180ºC/fan 160ºC/gas mark 4. Line a baking sheet with non-stick baking paper; set aside. Make falafel. In a food processor, blend together first five ingredients to form a smooth paste. Spoon paste into a bowl; mix in herbs and black pepper.
  2. Using lightly floured hands, shape falafel mixture into walnut-sized balls; flatten slightly. Lightly brush each one with oil; place on baking sheet. Bake for about 20 minutes.
  3. To make dip, combine yoghurt, garlic and mint in a small bowl; season with black pepper.
  4. Serve falafel hot or cold with yoghurt dip alongside. 

Cook's tips

  • Try serving the falafel with our hummus recipe instead of the yoghurt dip for a dairy-free or vegan alternative.
  • You can serve them with salad and pitta bread for a more substantial dish. 

Nutritional information

Falafel Minty Yoghurt Dip