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Street Food Chef

Falafel with Cucumber Yoghurt Sauce

Falafel with Cucumber Yoghurt Sauce








350g natural yoghurt or vegan alternative

1 cucumber – peeled, deseeded & grated

1 small bunch dill – finely chopped

Salt & pepper to taste

30g mayonnaise or vegannaise

1kg tinned chickpeas – drained

2 onions – chopped

1 bunch parsley

4 cloves garlic – chopped

2 eggs

60g Essential Cuisine Chermoula Seasoning

10g lemon juice

10g baking powder

30g olive oil

250g breadcrumbs


  1. In a bowl combine the yoghurt, cucumber, dill, mayonnaise, salt and pepper. Chill for 30 minutes.
  2. In a food processor blitz the onion, parsley and garlic until smooth. In a large bowl mash, the chickpeas, then add the onion mixture.
  3. In a small bowl combine the eggs, Essential Cuisine Chermoula Seasoning, salt, lemon juice and baking powder. Stir into the chickpea mixture along with the olive oil. Slowly add the breadcrumbs until mixture is not sticky but holds together, add breadcrumbs as needed. Form 20 balls and then flatten slightly.
  4. Deep fry the falafel until golden brown.
  5. Serve with tomato salad and yoghurt sauce.