Falafel with vegan yogurt sauce
Spices from the East add a wonderful aromatic touch to falafel. Unexpected flavours meld together perfectly into this easy and economical dish, which uses chickpeas and veggies for extra punches of taste and nutrition. Serve these Mediterranean chickpea patties in pita pockets with greens, tomato, and a mild vegan yogurt sauce. Your kids won’t be able to resist! For a rainbow of riches create a surprising, colourful main dish using complementary side salads — the easy way — from greens to carrots.
Servings Prep Time
8-10 12-24hours
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
8-10 12-24hours
Cook Time Passive Time
20minutes 1hour
Ingredients
Falafel
Mild vegan yogurt sauce
Instructions
Falafel
  1. In a large bowl, cover the chickpeas with cold water and soak overnight or for 24h.
  2. Drain the chickpeas and tip them into a food processor along with the onion, garlic cloves, parsley, and lemon juice. You can divide them into portions to blend these ingredients easily. Place the purée in a large bowl.
  3. Stir the seasonings and flour into the purée, and mix well.
  4. Cover the bowl with plastic wrap, and refrigerate it for 1h to firm.
  5. Heat the sunflower seed oil in a large non-stick frying pan on medium heat.
  6. Shape the mixture into patties with your hands. Add them into the pan and fry for 3′-4′ on each side until golden.
Mild vegan yogurt sauce
  1. Scrape the yogurt into a mixing bowl, and then stir in the mint, olive oil, and salt. Keep the sauce in a covered container and refrigerate it.
How to serve
  1. Serve these Mediterranean chickpea patties in pita pockets with greens, tomato, and vegan yogurt sauce.
  2. For a rainbow of riches create a surprising, colourful main dish using complementary side salads — the easy way — from greens to carrots. You can serve this as a Greek mezze.
Recipe Notes

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Falafel with vegan yogurt sauce