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Mini Falafel with Yoghurt and Cucumber Dip

Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

A delicious vegetarian party snack; for a more substantial meal they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own.

 800 g tinned chick peas
 2 small onion, finely chopped or grated thickly
 3 garlic clove, crushed
 2 tsp ground cumin
 2 tsp ground coriander
 3 tbsp chopped herbs such as coriander or parsley (optional)
 46 tbsp flour
 Salt and ground black pepper
 Oil for frying
For the Mint, Yoghurt and Cucumber Dip
 150 ml natural yoghurt
 2 tbsp mayonnaise
 Juice of ½ lime
 Half a cucumber, thickly grated, drain on kitchen roll
 1 garlic clove, crushed
 2 tbsp chopped mint
 Pinch of salt

Place the chick peas in a bowl with the onion, garlic, cumin, ground coriander, salt and pepper and use a pestle and mortar to lightly mash the chick peas 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 Mint, Yoghurt and Cucumber (see below) along with crudités sticks of cucumber and red pepper.

For the Mint, 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.