Falafel Dippers
- 40m Prep Time
- 6m Cook Time
- 1h 0mReady In
These falafel dippers are made with chickpeas, herbs, and spices, shaped into patties and coated with sesame seeds. Served with a creamy tahini yogurt dip, they make a delicious vegetarian meal.
Ingredients
- 0.5 red onion roughly chopped
- 0.5 green chilli deseeded and roughly chopped
- 2 garlic cloves
- 1 mint leaves
- 400 g tinned chickpeas washed and drained
- 4.93 ml ground cumin
- 29.6 ml flour
- juice and zest of 1 lemon
- 59.1 ml sesame seeds
- 29.6 ml olive oil
- sea salt and freshly ground black pepper
- 200 ml natural yogurt
- 44.4 ml tahini paste
- juice of ½ lemon
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 352 mg
- Iron: 4.4 mg
- Magnesium: 75.7 mg
- Phosphorus: 313 mg
- Potassium: 599 mg
- Zinc: 2.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 garlic cloves
- 1 mint leaves
- 4.93 ml ground cumin
- 29.6 ml flour
- juice and zest of 1 lemon
- 59.1 ml sesame seeds
- 29.6 ml olive oil
- sea salt and freshly ground black pepper
- 200 ml natural yogurt
- 44.4 ml tahini paste
- juice of ½ lemon
Prepare
- 0.5 red onion, roughly chopped
- 0.5 green chilli, deseeded and roughly chopped
- 400 g tinned chickpeas, washed and drained
Let's Cook
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Step 1.
Put the roughly chopped red onion, deseeded and roughly chopped green chilli, garlic cloves, and a large handful of mint leaves into a food processor. Pulse for a few seconds until everything is finely chopped.
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Step 2.
Add the washed and drained tinned chickpeas, ground cumin, flour, lemon juice and zest, and a really good pinch of salt and pepper. Blitz into a fairly smooth paste, then tip into a bowl, cover, and refrigerate for 30 minutes.
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Step 3.
While the falafel mixture chills, make the dip: mix the natural yogurt, tahini paste, and lemon juice in a bowl. Season with a good pinch of salt and pepper, then set aside.
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Step 4.
After the mixture has chilled, divide it into eight portions and mould each into a burger shape. Scatter the sesame seeds onto a plate, then press each falafel burger into the seeds until coated on all sides.
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Step 5.
Heat the olive oil in a frying pan over medium heat. Fry the falafel for 3 minutes on each side, or until golden and crispy. Serve immediately with the dip and a scattering of extra mint leaves.