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Mini Falafel

with Yoghurt & 16 falafel

Cucumber Dip
15 Minutes

25 - 30 Minutes

Mini Falafel with Yoghurt & Cucumber Dip

1 2 x 400g tinned chick peas
2 2 small onions, finely chopped or grated thickly
3 3 garlic cloves, crushed
4 2 teaspoons ground cumin
5 2 teaspoons ground coriander
6 3 tablespoons chopped herbs such as coriander or parsley (optional)
7 46- tablespoons flour
8 Salt
9 Black pepper
10 Oil for frying
For the Mint, Yoghurt and Cucumber Dip
1 150ml natural yoghurt
2 2 tablespoons mayonnaise
3 Juice of ½ lime
4 ½ cucumber, thickly grated, drained on kitchen roll
5 1 garlic clove, crushed
6 2 tablespoons chopped mint
Pinch of salt

1 Place the chick peas in a bowl with the onion, garlic, cumin, ground coriander,
salt and pepper. Use a pestle and mortar to lightly mash the chick peas until the
mixture begins to stick together. Add the chopped coriander.
2 Take walnut-sized portions and shape them into small, flat circles that are 1cm
thick. Roll the falafel in the flour so they are well-coated and chill for 1530-
minutes. Heat about 2.3cm oil in a frying pan. When hot, add a few falafels and
cook over a medium heat for about 56- minutes, turning frequently. Drain on
kitchen paper.
3 Serve with a dip such as Mint, Yoghurt and Cucumber (see below) along with
cucumber (cut into long sticks) and red pepper.

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Mini Falafel with Yoghurt & Cucumber Dip

To make the Mint, Yoghurt and Cucumber Dip:
1 Place the yoghurt, mayonnaise and lime juice in a bowl and whisk with a fork.
2 Add the drained cucumber, garlic and chopped mint. Mix well and add a pinch of salt if necessary.
3 Cover and leave in the fridge for at least 1 hour before serving to allow the flavours to intensify.

To Freeze Ahead
Complete the falafel recipe up to the end of step 2. Cool and pack into an airtight
container for up to 6 months. To use: Place the falafel on a baking sheet and warm in
the oven at 180°C (350°F) for about 10 minutes or until very hot.


Reproduced under license with WRAP

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