Falafel with Cucumber Sauce

Falafel with Cucumber Sauce


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Homemade falafel made of chickpeas and seasoned with onion, garlic, coriander and cumin. After they are fried, the're served with a cucumber and yoghurt sauce.


Makes: 16 falafel

  • Sauce
  • 1 cup plain yoghurt
  • 1 small cucumber, diced
  • 1 medium tomato, diced
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon olive oil
  • Falafel
  • 400g tin chickpeas, rinsed and drained
  • 1 small brown onion, diced finely
  • 1 clove garlic
  • 1/2 cup chopped flat leaf parsley
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon sea salt
  • 1/4 cup plain flour
  • oil, for frying

Preparation:15min  ›  Cook:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 


  1. Mix together the yoghurt, cucumber, tomato, coriander and olive oil. Refrigerate for 1 hour.
  2. Falafel

  3. In a food processor add in chickpeas, onion, garlic, parsley, cumin, coriander and sea salt then process until smooth. Add in flour then process. Refrigerate for 1 hour.
  4. Over medium heat, heat olive oil in a deep frying pan. Roll the falafel mixture into small balls, about 2 teaspoons full per ball. Fry falafel in batches until browned. Drain on newspaper then serve with sauce.

Vegan Substitute

To make vegan, use either soy yoghurt or just take out the yoghurt altogether.

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