Falafel with Greek Style Salad and Yoghurt Dressing 

Large tin Chickpeas (drained) 
2 cloves Garlic (crushed) 
1 Large Red Onion (roughly chopped) 
1 Bunch Flat Leaf Parsley 
1 Bunch Coriander 
1 tsp Ground Coriander 
1 tsp Ground Cumin 
½ tsp Turmeric 
½ tsp Paprika 
1 ½ tbls Self Raising Flour 
Sunflower Oil for Frying 
Seasoned Flour for coating Falafel (sprinkle flour on a plate with a pinch of salt and Pepper, mix together evenly) 
Place all the ingredients in Section 1, into a food processor and pulse the mixture until everything is combined but the mixture still has some texture. Remove lid and blade, then add the Self Raising Flour and combine thoroughly. Cover and rest mixture in fridge for 1 hour) 
Roll the mixture into small balls, then roll in seasoned flour to coat lightly. 
Heat oil in shallow pan and fry the balls for 2-3 minutes until golden brown on one side, then turn over and fry for further 2-3 minutes. Remove to plate and drain on kitchen paper to remove excess oil. 
Pre-heat oven to 180 C. Place the Falafel on a baking tray and cook for further 10 minutes. 
Can be served Hot or Cold with a squeeze of Lemon, Greek Style Salad and Humus or Yoghurt Dressing. 
Yoghurt Dressing 
1 small pot Greek Yoghurt 
1 x Clove Crushed Garlic 
Juice of half a Lemon 
25g Chopped Mint 
Salt and Pepper to taste 
Mix all the ingredients together and serve with Falafel and Greek Salad. 
Greek Style Salad 
Iceberg Lettuce 
1 Small Red Onion 
50g Bunch Mint 
Half Cucumber de-seeded and Chopped into Chunks 
2 x Large Ripe Tomatoes Chopped into Chunks 
Handful of Pitted Black Olives 
Place all ingredients in a salad bowl and gently toss together. 
Dress with Extra Virgin Olive Oil and White Wine Vinegar 
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