Name: Falafel with minted yoghurt dip
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 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) low fat natural Greek-style yoghurt; 1 clove garlic crushed; 1-2 tablespoons chopped fresh mint leaves

Meal type: Main meal

Serves: 4

Preparation time: 25 minutes

Cooking time: 20 minutes

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.
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.
To make dip, combine yoghurt, garlic and mint in a small bowl; season with black pepper.
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 wholemeal pitta bread for a more substantial dish.

Energy 1117kJ 266kcal 13%

Carbs 22.4g -

Fat 13.2g Medium 19%

Saturates 2g Low 10%

Sugar 3.7g Low 4%

Salt 0.1g Low 2%

% = an adult's reference intake

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Ingredients

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) low fat natural Greek-style yoghurt

1 clove garlic, crushed

1-2 tablespoons chopped fresh mint leaves

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Falafel with minted yoghurt dip

Cook's tips

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

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