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Australian Gourmet Traveller recipe for falafel.

By Lisa Featherby
  • 40 mins preparation
  • 15 mins cooking plus soaking, draining
  • Serves 6
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Falafel are easy to prepare and great as a snack or stuffed into flatbread with a little salad as a light meal. You’ll need to begin this recipe a day ahead to soak the chickpeas and drain the yoghurt.


  • 250 gm dried chickpeas, soaked overnight in cold water, drained (1¼ cups)
  • 4 garlic cloves, crushed
  • 1½ tbsp lemon juice
  • 1 tbsp hulled tahini
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • ½ tsp ground chilli
  • ½ cup (loosely packed) each flat-leaf parsley and coriander
  • 4 spring onions, finely chopped
  • For deep-frying: vegetable oil
Cucumber yoghurt
  • 1 telegraph cucumber, peeled, seeds removed, finely grated
  • 500 gm Greek-style yoghurt, drained overnight in a sieve in the refrigerator
  • 1 small garlic clove, finely grated


  • 1
    For cucumber yoghurt, place cucumber in a sieve to drain excess liquid then transfer to a bowl. Add drained yoghurt and garlic and refrigerate until required.
  • 2
    Process chickpeas, garlic, lemon juice, tahini and spices in a food processor until finely blended. Add herbs and spring onion, season generously to taste and pulse to combine. Shape the chickpea mixture with wet hands into golf ball-sized balls, place on a tray and refrigerate until required.
  • 3
    Preheat oil to 180C in a deep saucepan, add falafel in batches and deep-fry, turning occasionally, until golden (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with cucumber yoghurt.


This recipe makes about 18 falafel.
This recipe is from the April 2013 issue of
Drink Suggestion: Mint tea. Drink suggestion by Max Allen

  • undefined: Lisa Featherby