Mini falafel with cucumber yoghurt

Bite-sized and full of flavour.
Mini felafel with cucumber yogurtAustralian Women's Weekly
24 Item
1H 30M

This tasty party snack is good for vegetarians and meat eaters alike. For a more substantial meal they can also be served in a warmed pitta.


Cucumber yoghurt
Mini falafel


1.To make cucumber yoghurt, combine all ingredients in a small bowl; season with salt.
2.Blend or process chickpeas, onion, herbs and oil until coarsely chopped; transfer the mixture to a large bowl. Stir in egg, spices, rind, salt, flour and soda until combined. Shape level tablespoons of falafel mixture into patties.
3.Heat oil in a medium frying pan; shallow-fry falafel, in batches, for about 5 minutes or until browned on both sides and cooked through. Drain on absorbent paper.
4.Serve falafel with cucumber yoghurt, sprinkled with mint leaves.

Falafel can be cooked several hours ahead. Cover and refrigerate. Reheat in oven at 180°C (160°C fan-forced) for about 10 minutes.


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