Za’atar Falafels with Zesty Yoghurt Dressing

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About this Recipe

Cooking Time

20

Prep Time

15

Cuisine

  • Middle Eastern

Serves

4-6

cooking style


Stove Top

PROTEIN / DIET


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.

Ingredients

  • 3 tbsp The Spice People’s Middle Eastern Za’atar
  • 1 400g tin chickpeas, drained, rinsed and patted dry
  • 1 400g tin broad beans, drained, rinsed and patted dry
  • 5 garlic cloves, crushed
  • 1 bunch spring onion, chopped
  • 5 tbsp plain flour – keep more on-hand incase your mixture looks too wet
  • 1 lemon, zest and juice
  • 1/2 cup coriander leaves , finely chopped
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1 cup Greek yoghurt
  • Olive oil
  • 6 tbsp The Spice People’s Middle Eastern Za’atar
  • 2 400g tins chickpeas, drained, rinsed and patted dry
  • 2 400g tins broad beans, drained, rinsed and patted dry
  • 10 garlic cloves, crushed
  • 2 bunches spring onions, chopped
  • 10 tbsp plain flour – keep more on-hand in case your mixture looks too wet
  • 2 lemons, zest and juice
  • 1 cup coriander leaves, finely chopped
  • 1 cup flat-leaf parsley, finely chopped
  • 2 cups Greek yoghurt
  • Olive oil

Method

  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!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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