Name: Mini falafel with cucumber yoghurt
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: Cucumber yoghurt; 1 cup (280g) greek-style yoghurt; 1 medium (130g) lebanese cucumber, seeded, chopped finely; 2 teaspoon lemon juice; 2 tablespoon finely chopped fresh mint; Mini falafel; 2 400g cans chickpeas, rinsed, drained; 2 small (160g) white onions, chopped coarsely; 1 cup lightly packed fresh flat-leaf parsley; 1/3 cup lightly packed fresh coriander leaves; 1 tablespoon extra virgin olive oil; 1 egg; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 1/2 tablespoon finely grated lemon rind; 1 teaspoon salt; 2 tablespoon plain flour; 1/2 teaspoon bicarbonate of soda; olive oil, for shallow-frying; mint leaves, for serving

Mini falafel with cucumber yoghurt

Bite-sized and full of flavour.

Skip to Recipe

Makes 24 Item

Prep

45M

Cook

45M

Total

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.

Ingredients

Cucumber yoghurt

1 cup (280g) greek-style yoghurt

1 medium (130g) lebanese cucumber, seeded, chopped finely

2 teaspoon lemon juice

2 tablespoon finely chopped fresh mint

Mini falafel

2 400g cans chickpeas, rinsed, drained

2 small (160g) white onions, chopped coarsely

1 cup lightly packed fresh flat-leaf parsley

1/3 cup lightly packed fresh coriander leaves

1 tablespoon extra virgin olive oil

1 egg

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 tablespoon finely grated lemon rind

1 teaspoon salt

2 tablespoon plain flour

1/2 teaspoon bicarbonate of soda

olive oil, for shallow-frying

mint leaves, for serving

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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