Falafel balls with tzatziki dip

Enjoy this easy-to-follow falafel recipe with fragrant fresh herbs and a refreshing dip.

Ingredients

Falafels

• 400g can chickpeas (canned and drained)
• ½ small red onion (chopped)
• 1 tbsp coriander (ground)
• 1 tbsp cumin (ground)
• 2 gloves garlic (crushed)
• 2/3 cup coriander (fresh and finely chopped)
• 1/3 cup flat-leaf parsley (fresh and finely chopped)
• 30g self-raising flour
• 1 small egg (lightly beaten)

Tzatziki dip

• 1 large Lebanese cucumber (grated)
• 310g natural yoghurt
• 1 clove garlic (crushed)
• ½ tsp cumin (ground)

Method

1. Preheat oven to 180°C.
2. Blend chickpeas and onion in a food processor until combined. Transfer to a mixing bowl.
3. Add spices, garlic and fresh herbs and mix well. Stir in flour and egg.
4. Roll small handfuls of mixture into balls. Place on a lined baking tray and refrigerate for 30 minutes.
5. Flatten balls, and then lightly fry in a non-stick frying pan sprayed with oil. Alternatively, bake in oven until golden brown on both sides.
6. To make tzatziki, combine all ingredients in a bowl and mix well.
7. Serve falafel balls with tzatziki dip.