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Chick Pea Falafel



2 x 410 g cans Chick Peas

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 

1 Tbsp.  fresh lemon juice

2 Tbsp. chopped fresh mint

Salt and pepper to taste

4 fresh pita breads

1 avocado, peeled and stoned, sliced



  1. Drain the chick peas in a colander and rinse well under running water.
  2. Allow all the excess water to run off and place into a bowl.
  3. Use a potato masher to crush the chick peas.  The mixture need not be fine and smooth, leave a bit of texture.
  4. Add the onion, coriander and ground coriander and mix well. 
  5. Add the egg and the seasoning.
  6. Use your hands to shape and roll this mixture into even size balls.  
  7. Roll each ball in the breadcrumbs and set aside.
  8. Heat the oil to 190˚C.
  9. Crop the falafel in batches into the oil and fry for just a few minutes until golden.
  10. Drain on paper towel.
  11. Mix together the yoghurt, cucumber, garlic, lemon zest, lemon juice and dill. 
  12. Season with salt and pepper. 
  13. Chill.
  14. To serve, heat the pita breads, avocado and falafel.

Butheina Al-Nounou