Mini Falafel with Yoghurt and Cucumber Dip

Great for parties

If you have veggies coming to your party, they will love these; for a more substantial snack they can also be served in a warmed pitta pocket with chilli sauce and salad. Serve the mini falafel with a shop bought Tzatziki yoghurt dip or make your own


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 15 min Cook time: 25 min

Makes 16 falafel

  • 2×400g tinned chick peas
  • 2 small onion, finely chopped or grated thickly
  • 3 garlic clove, crushed
  • 2 teaspoon ground cumin

    Herbs

    Ideal for seasoning pastas.

    To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

  • 2 teaspoon ground coriander

    Herbs

    Ideal for seasoning pastas.

    To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

  • 3 tablespoon chopped herbs

    Herbs

    Ideal for seasoning pastas.

    To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

    such as coriander or parsley (optional)
  • 4-6 tablespoon flour

    Flour

    For pastry making or to thicken sauces, soups, stews and casseroles.

    • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
    • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
  • Salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • Ground black pepper

    Black peppercorns

    Best used as a condiment.

    They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
    • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
    • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
    • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
  • Oil for frying

For the Mint, Yoghurt and Cucumber Dip

  • 150ml natural yoghurt

    Yoghurt

    Greek yoghurt is good for adding to curries or making quick dips.

    Choose fruit yoghurts for quick puddings for the children.

  • 2 tablespoon mayonnaise

    Mayonnaise

    Good for sandwiches and dressings

    Unopened commercial mayonnaise can be stored on the shelf up to the use by date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.

  • Juice of ½ lime
  • ½ cucumber, thickly grated, drain on kitchen roll
  • 1 garlic clove, crushed
  • 2 tablespoon chopped mint
  • Pinch of salt

Instructions

  1. Place the chick peas in a bowl with the onion, garlic, cumin, ground coriander, salt and pepper and use a pestle and mortar to lightly mash the chick peas until the mixture begins to stick together. Add the chopped coriander, if using.
  2. Take walnut-sized portions and shape them into small, flat rounds 1cm thick. Roll the falafel in the flour so they are well coated and chill for 15-30 minutes. Heat the about 2.3cm oil in a frying pan, when hot add a few falafels and cook over a medium heat for about 5-6 minutes, turning frequently. Drain on kitchen paper.
  3. Serve with a dip such as Mint, Yoghurt and Cucumber (see below) along with crudités sticks of cucumber and red pepper.

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 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) mark 4 for about 10 minutes or until piping hot.

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