Falafels with yogurt-dill sauce

    45 min

    These flavourful falafels are loaded with herbs and spices and topped with a yogurt-dill sauce. Wrap in a tortilla for lunch or dinner.

    1 person made this

    Serves: 4 

    • 1 (400g) tin chickpeas, drained and mashed with fork
    • 75g panko breadcrumbs
    • 1 small unpeeled potato, grated
    • 40g diced red onion
    • 2 cloves garlic, crushed
    • 1 egg
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon lemon juice
    • 1 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 25g panko breadcrumbs
    • 250ml rapeseed oil for frying
    • Sauce
    • 250ml plain yogurt
    • 10g finely chopped fresh dill
    • 1/2 lemon, juiced
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon ground white pepper

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Combine chickpeas, 75g panko breadcrumbs, grated potato, red onion, garlic, egg, 1 tablespoon olive oil, fresh coriander, 1 teaspoon lemon juice, cumin, salt and black pepper in a large bowl.
    2. Form mixture into 5cm round patties. Place 25g panko breadcrumbs in a shallow bowl. Gently press patties into the breadcrumbs to coat.
    3. Heat oil in a large, deep pan over medium-high heat.
    4. Fry falafels in the hot oil until golden brown, about 4 minutes per side. Set falafels aside.
    5. To make the sauce: Stir yogurt, dill, lemon juice, garlic salt and white pepper together in a bowl. Serve sauce drizzled over falafels.

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    Reviews in English (35)


    this is a fantastic receipe.even my potato loving husband liked it. i add fresh chopped mint and dry mango powder to the beans mixture for added flavor.  -  06 Apr 2012  (Review from Allrecipes US | Canada)


    Excellent recipe!! I have made falafels from a different recipe and even from a box, but these were the best!! My introduction to Falafels were in a restaurant--inside a soft tortilla-like shell with cucumbers, but these have such a rich flavor that I didn't miss the tortilla or the cucumbers. Thank you for this recipe! Excellent!  -  18 Apr 2012  (Review from Allrecipes US | Canada)


    Great way to get some fiber in my family without them knowing what it was made from. I was able to make early in AM and reheat on baking stone and they were just as good as when I took them out of oil the first time. I used coconut oil instead of canola. Wonderful dill sauce too.  -  20 Mar 2013  (Review from Allrecipes US | Canada)