Cook Time

100-105 Min


  • 800g/1lb 14oz canned cooked chickpeas, drained and rinsed
  • 1⁄4 onion
  • 2 garlic cloves
  • 15g/1⁄4oz flat-leaf parsley leaves
  • 15g/1⁄4oz fresh coriander leaves
  • 1 teaspoon ground cumin
  • 1 tablespoon freshly squeezed lemon juice
  • 1⁄4 beaten egg
  • about 2 tablespoons olive oil

For the dressing

  • 1 small handful of fresh mint
  • 1 garlic clove
  • 200g/7oz Greek-style yogurt
  • salt and freshly ground black pepper
  • To make the falafels, purée the chickpeas, onion, garlic, parsley, coriander, cumin and lemon juice in a blender or food processor. Turn the mixture into a bowl, and beat in the egg, then cover and chill in the refrigerator for 30–60 minutes, or longer if more convenient.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • With wet hands, shape the mixture into 20 equal-size balls. Put the falafels on an oiled baking sheet, and flatten them slightly, then brush with a little oil. Bake in the oven for 20 minutes, turning the falafels over halfway through the cooking time.
  • To make the dressing, blend or process the mint, garlic and yogurt until smooth, turn into a bowl and season with salt and pepper.
  • To serve, put the falafels on a serving platter, and spoon the dressing over the top. Serve hot.
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