Pan Fried Falafels with Lemony Tahini Yoghurt Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup dry chickpeas
  • 1 small red onion, chopped
  • 1 large clove of garlic
  • 3 tablespoons of fresh parsley, chopped
  • 5 tablespoons chopped fresh coriander
  • 2 tablespoon fresh mint, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 large red chilli, deseeded and chopped
  • a good pinch of salt
  • freshly ground black pepper
  • 1-2 tablespoons chickpea flour (for gluten free option) or wholemeal flour
  • ¼ teaspoons baking powder
  • Sesame seeds to coat (optional)
  • 1 tablespoon extra virgin olive oil
  • Yoghurt sauce to serve, see recipe below
  1. Start the day before - Place dried chickpeas in a bowl and cover well with cold water, allow to soak overnight.
  2. Next day, when read to use them - drain.Add chickpeas garlic, onion, chillies, coriander, cumin, salt, pepper and all the fresh herbs to a blender.
  3. Blend for about 10 seconds.
  4. Add baking powder and just enough flour to get the mixture to come together into a ball, pulsing as you add each bit of flour until it is the right consistency (I used all 2 tablespoons).
  5. Cook a small amount and taste it to see if the mixture needs more salt.
  6. Form into balls about the size of a golf ball, and flatten into little discs. Coat in sesame seeds.
  7. Pan fry over medium-low heat for about 5 minutes on each side until golden brown.
  8. Serve with yoghurt sauce, pita or mountain bread and salad.
Recipe by Healthy Home Cafe at