Mini falafel with yoghurt and cucumber dip
Mini falafel with yoghurt and cucumber dip
Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own.
Ingredients
Falafel
Yoghurt and cucumber dip
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Place the chickpeas in a bowl with the onion, garlic, cumin, ground coriander, salt and pepper and use a pestle and mortar to lightly mash the chickpeas until the mixture begins to stick together. Add the chopped coriander, if using.
Take walnut-sized portions and shape them into small, flat rounds 1cm thick. Roll the falafel in the flour so they are well coated and chill for 15-30 minutes. Heat the about 2.3cm oil in a frying pan, when hot add a few falafels and cook over a medium heat for about 5-6 minutes, turning frequently. Drain on kitchen paper.
Serve with a dip such as yoghurt and cucumber (see below) along with crudités sticks of cucumber and red pepper.
To make the yoghurt and cucumber dip, place the yoghurt, mayonnaise and lime juice in a bowl and whisk with a fork.
Add the drained cucumber, garlic and chopped mint, mix well and add a pinch of salt if necessary.
Cover and leave in the fridge for at least 1 hour before serving to allow the flavours to intensify.
To freeze ahead: Complete the recipe up to the end of step 2. Cool and pack into an airtight container for up to 6 months.
To use: Place the falafel on a baking sheet and warm in the oven at 180°C (350°F) mark 4 for about 10 minutes or until piping hot.
Defrost your frozen portions in the fridge and use within 24 hours, or in a microwave on 'defrost' directly before use.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
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