Falafel and Tzatziki

A very simple but tasty falafel recipe served with a nice, refreshing tzatziki.

Falalfel and Tzatziki

Falafel and Tzatziki

A delicious and simple falafel with a refreshing tzatziki dip flavoured with harissa.


  • Falafel
  • 2 400 g tins chickpeas rinsed and drained
  • 1 onion finely chopped
  • 4 cloves garlic
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sea salt
  • 1 bunch coriander
  • 1 bunch flat leaf parsley
  • 40 g plain flour
  • black pepper
  • olive oil
  • olive oil spray
  • Tzatziki
  • 200 ml natural yoghurt
  • 150 g cucumber grated
  • 1 tbsp Harissa paste
  • 1 clove garlic
  • 2 tbsp fresh mint finely chopped
  • salt and sugar if required



  • Heat oven to 230C (210C fan)
  • Line a baking tray with baking parchment
  • Heat oil in a pan and add chopped onion. Cook for about 10 minutes until they soften and start to colour. Remove from heat.
  • Put onions, chickpeas, spices, salt, herbs, flour and pepper into a food processor and pulse until mixture is fairly smooth but retaining some texture. Ensure it's all blended.
  • Divide the mixture into blobs of the size and shape you want and place on the parchment.
  • Spray with the oil spray - this will allow the outside to crisp up.
  • Cook on the top shelf of oven for around 20 - 25 minutes, until they turn golden brown.


  • Put yoghurt into a bowl.
  • Squeeze dry the grated cucumber and add to yoghurt along with garlic, mint, sale and sugar.
  • Mix them all well.
  • Once mixed, take the Harissa and mix it in leaving a marbled, raspberry-ripple type effect.


  • Lower temp of oven to 200C (180C fan) and move falafel to bottom of oven for a further 20 - 25 minutes.
  • Sprinkle with a little salt and serve with tzatziki.


Adapted from Tom Kerridge