Herby Falafels with Tzatziki


Serves: approx 12
Prep Time: 20 minutes
Cook Time: 35 minutes


  • 1 cup cashews
  • 2 cups chickpeas
  • 4 garlic cloves, skins removed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 cup coriander, loosely packed
  • 1 cup parsley, loosely packed
  • ½ tsp sea salt
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 tsp baking powder
  • Rice Bran oil for frying
  • Tzatziki:
    • 1 cup natural yoghurt
    • ¼ cup lemon juice
    • 1 clove garlic, minced
    • 1 Lebanese cucumber
    • ½ cup dill, loosely packed
    • ½ tsp sea salt


  1. Line a baking tray with baking paper and set aside. Preheat the oven to 180 degrees Celsius.
  2. Place cashews, chickpeas, garlic, cumin, parsley, coriander, lemon zest, salt and tahini into a high-powered food processor or blender. Blend on high until mixture forms a course paste. Remove blade from the food processor and stir through baking powder until well combined.
  3. Take spoonful’s of the falafel mix and roll into balls (a little smaller than a golf ball), placing rolled falafels onto the baking paper lined tray.
  4. Once all of the falafels have been rolled, place the tray into the oven and bake at 180 degrees Celsius for 30 minutes. Once baked, remove from the oven and set aside while making the tzatziki.
  5. To make tzatziki top and tail the cucumber and chop in half. Place into the drum of the food processor along with dill and garlic. Place the lid on and press chop.
  6. Add the yoghurt, lemon juice and sea salt to the food processor and pulse to combine.
  7. Serve falafels warm on a platter with tzatziki.


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