Vegetarian recipe for Chick Pea Falafels – serve in pita breads with tzatziki

2 x 410 g cans Rhodes Chick Peas in Brine
1 red onion, finely chopped
1 handful fresh coriander, chopped
1 tsp. ground coriander
1 egg, lightly whipped
Salt and pepper to taste
1 cup prepared breadcrumbs
Oil for frying.
1 cup plain yoghurt
1 cucumber, finely chopped
2 cloves garlic, finely minced
1 tsp. lemon zest plus
1 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh mint
Salt and pepper to taste
4 fresh pita breads
1 bunch fresh rocket
1 avocado, peeled and stoned, sliced

How to
Drain the chick peas in a colander and rinse well under running water.

Allow all the excess water to run off and place into a bowl.

Use a potato masher to crush the chick peas. The mixture need not be fine and smooth, leave a bit of texture.

Add the onion, coriander and ground coriander and mix well.

Add the egg and the seasoning.

Use your hands to shape and roll this mixture into even size balls.

Roll each ball in the breadcrumbs and set aside.

Heat the oil to 190C.

Crop the falafel in batches into the oil and fry for just a few minutes until golden.

Drain on paper towel.

To make the Tzatiki mix together the yoghurt, cucumber, garlic, lemon zest, lemon juice and dill.

Season with salt and pepper.


To serve, heat the pita breads and fill with the rocket, avocado and falafel.

Top with a generous spoonful of Tzatziki.

Serve immediately.

Recipe provided by Rhodes food products. Visit their website here for more great recipes. View original recipe here.

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