Falafel with cucumber raita and hummus

Falafel with cucumber raita and hummus is a healthy and filling meal. These are great for anyone who craves a big bite but doesn’t want the calories. You can use this recipe for delicious burgers, pittas, wraps or salads.

You will need

  • Food processor
  • Large bowl
  • Large non-stick frying pan


Serves 4
  • 500 g (1 lb 2 oz) chickpeas, soaked overnight and drained
  • 1 medium onion, finely diced
  • 4 garlic clove, minced
  • 1 tbsp of finely chopped coriander
  • 1 tbsp of finely chopped mint
  • 1 tsp of ground coriander
  • 1 tsp of ground cumin
  • 2 tsp of lemon juice
  • ½ tsp of freshly ground black pepper
  • ½ tsp of cayenne pepper
  • 2 tsp of salt
  • 1 tbsp of plain flour
  • 1 tbsp of olive oil
  • Rapeseed oil for cooking

For the hummus

  • 400 g (14 oz) tin chickpeas, drained and rinsed
  • 2 tbsp of tahini paste
  • 2 garlic clove, minced
  • 6 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 2 pinch of sweet paprika
  • 1 tsp of salt

For the cucumber raita

  • 450 ml ( 1 lb) natural yoghurt
  • 1 large cucumber, washed, deseeded and grated
  • 2 tbsp of finely chopped mint
  • 1 tbsp of finely chopped coriander

Preparation Method

60 minutes
  1. To make hummus place the chickpeas, tahini paste, garlic and lemon juice in a food processor and blitz until combined. Add olive oil, salt, sweet paprika and process again until quite smooth. Place hummus in a bowl, drizzle with extra olive oil and wrap in cling film. Pop in the fridge till needed.
  2. Wrap the grated cucumber in a clean tea towel and squeeze out any excess water. Place in a large bowl all ingredients and mix until combined. Wrap in the cling film and refrigerate till needed.
  3. To make the falafels place into a food processor half of the chickpeas, lemon juice, garlic, mint, coriander, ground coriander, ground cumin, lemon juice and cayenne pepper. Blitz until smooth, scraping down the sides of the processor. Add rest of chickpeas, plain flour, olive oil, onion, Season with salt and freshly ground black pepper. Blitz again until combined.
  4. Scrape out the mixture and use clean, wet hands to divide and shape it into small patties.
  5. Place a large frying pan over a medium-high heat and drizzle with rapeseed oil. Put the falafels in the pan for 5 minutes on each side, or until they have a lovely golden brown colour.
  6. Divide falafels between 4 plates and serve with hummus and cucumber raita.

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