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Spicy Falafel with Yogurt & Honey Dip

5.0/5 rating 1 vote
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 2-3 mins
  • Difficulty: Easy
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Spicy Falafel with Yogurt & Honey Dip

I first cooked this recipe right on the shores of the Dead Sea in Israel. Since then its become a bit of a favourite. If you can use a small spring loaded falafel press to mould them then all the better. If not then I use two teaspoons and cook in small batches.


  • 225g chickpeas, soaked overnight
  • 2 teaspoon Gluten Free bicarbonate of soda
  • 4 cloves garlic, finely chopped
  • 2 tsp sesame seeds
  • 1 small onion, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 4 tbsp coriander chopped
  • 4 tbsp, finely chopped parsley
  • water
  • 2-4 tbsp breadcrumbs
  • salt and freshly ground black pepper
  • For the Yogurt Dip/b>
  • 225g thick Greek yogurt
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp sesame seeds
  • 2 tsp castor sugar
  • 4 tbsp finely chopped coriander
  • 4 tbsp runny honey

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  • Place the chickpeas into a large bowl and add 1 tsp bicarb, then mix well and leave overnight in the fridge.
  • The next day rinse the soaked chickpea well under cold water.
  • Place the peas, garlic, seeds, onion, paprika, cumin and herbs into a food processor.
  • Blitz until you have a rough, but not too rough texture. You want a little texture there I have found.
  • Add a little water if needed to get the mix going.
  • Once done, place the mixture into a bowl, then add the salt, pepper and enough breadcrumbs to bring together, don’ go mad here.
  • Chill again.
  • Heat the oil to 185°C.
  • Remove the mixture into a bowl, add the final 1tsp baking soda and mix well.
  • Form the mixture into small, flattened balls, and fry until golden brown.
  • I fry 6-8 at once.
  • Drain well and serve quickly, some say within 90 seconds of cooking!!
  • To make the yogurt dip mix all the ingredients together and serve chilled.
  • I like the hot and cold combination together.

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