Za’atar Falafels with Zesty Yoghurt Dressing

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Whether served in a pita pocket, alongside a fresh cucumber salad or just as a snack on their own dipped in this yummy creamy dressing, these falafels are little crunchy golden nuggets full of flavour! The Middle Eastern Za’atar blend adds bags of flavour without the need for lots of different, individual spices. The sesame seeds inside also add an authentic nutty flavour plus a little added texture.

I love this yoghurt dressing with these, but you can also serve them with tzatziki, hummus or just some tahini.

Spices used in this recipe

  • Middle Eastern Za’atar – Mild

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    Middle Eastern Za’atar – Mild

    Product Description

    Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.



  1. In a food processor, add your chickpeas, broad beans, 2tbsp of the Za’atar, 4 of the garlic cloves, the zest of the lemon, 1tbsp olive oil, the flour, 3/4 of your spring onion, and half each of the coriander and parsley. Pulse until your mixture smooth and you’re able to compact it into a ball – you may need to add extra flour or olive oil depending on how moist/dry it’s looking.

  2. Roll your mixture out into golf-ball-sized balls, gently pressing the top of them to flatten slightly – this ensures a more even cook-through and nice crispy top. Heat a good glug of olive oil (can also use coconut or vegetable) in a heavy-based pan on medium-high heat. Once hot, shallow fry your falafel balls in batches until they’re nice and crisp and golden on the outside and cooked inside – drain on a paper towel.

  3. While the balls are frying, combine the yoghurt, remaining tbsp of Za’atar, remaining garlic, lemon juice, remaining parsley and coriander leaves and remaining spring onion.

    Serve your crisp, hot falafels dressed with lashings on your zesty yoghurt dressing, and enjoy!

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