Mini falafel with cucumber yoghurt

Bite-sized and full of flavour.

  • 45 mins preparation
  • 45 mins cooking
  • Makes 24 Item
  • Print
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
  • 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
  • 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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