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Well Wednesday with John – Falafel with Minty Yoghurt Dip

This week was John’s turn to share a recipe for Well Wednesday and continuing in the tradition of showcasing the myriad uses for the mighty chickpea, he made crispy falafel with yoghurt dip. Quick and easy to whip up (especially if you only remember at 7 am that you’re supposed to be bringing food into the office today), they make a low-fat savoury snack that’s packed full of protein. Check out the recipe below and try them out for yourself.

Ingredients (Makes roughly 16 Falafels)

1 x 400g tin chickpeas, drained

4 cloves garlic, roughly chopped

1 shallot, roughly chopped

2 tbsp. freshly chopped parsley

1 tsp. ground cumin

1 tsp. ground coriander

3 tbsp. plain flour

Salt & Pepper

Freshly ground black pepper

Mint & Yoghurt Sauce

150g low-fat Greek Yoghurt

100ml milk

4 tsp mint sauce

Salt to taste


1. Combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour in a food processor and season with salt and pepper. Blend until mixture is the consistency of play-doh, ensuring a consistent texture all the way through.

2. Form mixture into falafel balls about 5cm in diameter.

3. In a pot, heat 2.5cm vegetable oil until a drop of water added to the oil sizzles and pops. Do not crowd the falafels, cook in two batches if necessary.

4. Fry falafels until golden, then transfer to a paper towel-lined plate and serve hot or cold.

5. To make the yoghurt dip, mix all ingredients in a bowl and stir well.