Falafels with tangy yoghurt sauce

Chickpeas form the base for these little vegetarian ‘meatballs’, which are often served with pitas and salad ingredients. “They make a delicious snack and are perfect for a picnic, on a pita or in a wrap,” recommends Make Five author, Heleen Meyer.

Serves: 4

Cooking time: 45 minutes


1 drained 410g tin of chickpeas
2 finely chopped spring onions
1 crushed clove of garlic
Finely grated rind and juice of 1 lemon
10 ml (2 teaspoons) each of ground cumin and coriander
45 ml (3 tablespoons) chopped fresh coriander
30 ml (2 tablespoons) chopped fresh mint
Salt and pepper
60 ml (1⁄4 cup) cake flour
1 beaten egg
30 ml (2 tablespoons) olive oil
(To serve) tomato, cucumber and avocado
125 ml (1⁄2 cup) plain yoghurt
5 ml (1 teaspoon) finely grated lemon rind
Pinch ground cumin
30 ml (2 tablespoons) chopped fresh herbs, such as Italian parsley, mint and coriander


Place all the ingredients, except the oil, in a mixing bowl. Mash with a fork or a potato masher until smooth, but keep the texture slightly coarse. Season with salt and pepper and more lemon juice if preferred.

Shape mixture into small balls. Heat a thin layer of oil in a frying pan and fry falafels on both sides until golden brown and cooked through. Drain on a paper towel.

To make the yoghurt sauce, mix all the ingredients together and season to taste. Serve the falafels with yoghurt sauce and chopped up tomato, cucumber and avocado.

Tips: You could make larger patties and serve them as vegetarian burgers. For a little bite, add one red chilli, seeded and chopped, or 1⁄2 teaspoon of smoked paprika to the mixture before frying.

Recipe extracted from Make Five by Heleen Meyer, published by NB Publishers.

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