Falafel with Herb Yogurt and Fillings

Serve with toasted pitas, salad fillings, herb yogurt and extra condiments for a delicious meal of homemade takeaways 

Recipe Sarah Heeringa. Photography Amanda Reelick

Herb Yogurt

  • 100ml (1/2 cup) Greek yogurt
  • Fresh coriander, finely chopped
  • Fresh mint leaves, finely chopped, plus fresh mint sprigs to serve 
  • juice 1 lemon or lime
  • seasoning to taste
  • Combine in a small bowl and set aside. 


Fill bowls with a selection of these fresh salad fillings and condiments:

  • raw carrot, peeled and grated
  • beetroot, peeled and grated(wear gloves when you do this so your hands don’t go pink!)
  • lettuce, shredded (we used Baby Cos from The Fresh Grower tasty or edam cheese,
  • grated fresh sweet basil leaves whole capsicum, de-seeded and sliced into strips
  •  tomato sliced (we used tomatoes from Curious Croppers)
  • Tomato Sauce (we used Mild Barbeque Sauce from Sawtooth Kitchen)
  • Garlic Aioli


  • ​400g can chickpeas, rinsed and drained
  • 1 clove garlic, chopped
  • 1 small red onion, roughly chopped
  • handful flat-leaf parsley 
  • 1 tsp ground cumin
  • 1 tsp ground coriander or 1 tsp allspice
  • 1/2 –1/4 tsp harissa paste or chilli powder (to taste)
  • 2 tbsp plain flour (use gluten-free flour or 1 egg for a gluten-free option) 
  • salt and pepper to season 
  • 2 tbsp olive oil for cooking 

Thoroughly drain the chickpeas. Put into a food processor along with the garlic, onion, parsley, spices, flour and seasoning to taste. Blend until fairly smooth, then shape into 9 golf ball-sized patties with your hands. Flatten a little between the palms of your hands. 

Heat the oil in a pan and gently fry for several minutes on each side until the patties are lightly golden. 

Serve with toasted pitas, salad fillings, Herb Yogurt and extra condiments.

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