Project Description

Egyptian-Style Falafel



  • 1 can chickpeas, drained
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 large handful coriander
  • 1 large handful parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt and freshly ground black pepper
  • 1-2 tbsp flour
  • 4 pita pockets, heated


  • 1 cup yoghurt
  • ⅓ cucumber, deseeded and grated
  • 2 glugs extra virgin olive oil
  • 1 tsp ground cumin
  • salt and freshly ground black pepper


  • ½ head crispy lettuce
  • cucumber shavings
  • 1 red onion, finely chopped
  • 2 glugs extra virgin olive oil


  1. Preheat the oven to 190 degrees
  2. Combine chickpeas, onion, garlic, coriander, parsley, cumin, salt and pepper and blend with a stick blender until just combined. Don’t make it too smooth. Add flour as needed.
  3. Form little bit sized patties and place them on an oiled baking tray. Drizzle with another glug of oil and pop in the oven.
  4. Bake for around 20 minutes or until golden brown at the base, then turn and repeat.
  5. For the dressing, combine the yoghurt, cucumber, olive oil and cumin and season with salt and pepper.
  6. Combine the salad and then pop some into a pita with 3 or 4 falafel. Top with the dressing and tuck in.
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