RECIPE | Falafel & Tzatziki

Serves 6 (12 Falafel)

Ingredients – Falafel

1* 400g can chickpeas, drained

1/2 small red onion, chopped

1 tbsp ground coriander 

1 tbsp ground cumin 

2 cloves Garlic, crushed

2/3 cup fresh Coriander, finely chopped

1/3 cup fresh flat leaf parsley, finely chopped

30g self-raising flour

1 small egg, lightly beaten

Ingredients – Tzatziki Dip

1 large lebanese cucumber, grated

310g natural greek yoghurt, drained of any excess water

1 clove garlic, crushed

squeeze lemon juice to taste


  1. Preheat oven to 180 degrees celcius
  2. Blend chickpeas and onion in a food processor until combined. Transfer to a mixing bowl.
  3. Add spices, garlic, fresh herbs and mix well. Stir in flour and egg.
  4. Roll small handfuls of mixture into balls. Place on a lined baking tray and refrigerate for 30 minutes.
  5. Flatten balls and then lightly fry in a non-stick fry pan sprayed with oil. Alternatively, you can bake in the oven, turning falafel once halfway to ensure they are golden brown on both sides.
  6. To make Tzatziki, combine all ingredients in a bowl and mix well.
  7. Serve Falafel balls with Tzatziki dip.

Each serve provides

  • ½ children’s serve of meat/alternatives* (chickpeas)
  • ½ children’s serve of milk/alternatives**  (yoghurt)   

Allergy modifications

  • For an egg free option replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water.
  • For a milk protein free or lactose free option, substitute the Tzatziki dip with hummus dip.
  • For a nut free option, ensure the crushed garlic does not contain any nut products (if using commercial, jarred crushed garlic).
  • For a gluten/wheat free option, serve with gluten free bread or wraps and use gluten free flour (check gluten free products for soy if necessary).


  • If serving as a main meal, accompany with pita bread and salad.