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Mini falafel with yoghurt and cucumber dip

Mini falafel with yoghurt and cucumber dip

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
Serves 16
Prep/Cook time: 45-60 minutes
golden falafel pieces around a bowl of smooth cucumber and yogurt dip



2 x 400g tinned chickpeas
2 small onion, finely chopped or grated thickly
Leftover onions can be diced and frozen in an airtight container
3 garlic clove, crushed
2 tsp ground cumin
2 tsp ground coriander
3 tbsp chopped herbs such as coriander or parsley (optional)
Feel free to substitute for other frozen, dried or fresh herbs
4-6 tbsp flour
Salt and black pepper

Yoghurt and cucumber dip

Oil for frying
150ml natural yoghurt
2 tbsp mayonnaise
Juice of ½ lime
½ cucumber, thickly grated, drain on kitchen roll
1 garlic clove, crushed
2 tbsp chopped mint
Pinch of salt

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator


  1. Place the chickpeas in a bowl with the onion, garlic, cumin, ground coriander, salt and pepper and use a pestle and mortar to lightly mash the chickpeas 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 yoghurt and cucumber (see below) along with crudités sticks of cucumber and red pepper.

  4. To make the yoghurt and cucumber dip, place the yoghurt, mayonnaise and lime juice in a bowl and whisk with a fork.

  5. Add the drained cucumber, garlic and chopped mint, mix well and add a pinch of salt if necessary.

  6. Cover and leave in the fridge for at least 1 hour before serving to allow the flavours to intensify.

  7. 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.

    Defrost your frozen portions in the fridge and use within 24 hours, or in a microwave on 'defrost' directly before use.
Make the most of your leftovers
Store in
Airtight container
Fridge 2 days, freezer 6 months
Where to store
Fridge or freezer
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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