Baked Falafel Balls With Tahini Yogurt Dip

Baked Falafel Balls With Tahini Yogurt Dip

By Cook's Academy


16 Count


372 Calories

Total Time

30 Mins


4 Servings


2 tbsp olive oil

1 medium red onion, minced

2 cloves garlic, crushed

1 green chilli, chopped

1 tsp ground cumin

1 tsp ground coriander

400g tin cooked chickpeas, drained

½ cup cooked bulgur wheat

100g breadcrumbs

2 tbsp lemon juice

15g fresh coriander, chopped

10g parsley (and or mint), chopped

Tahini yogurt dip

3 tbsp Glenisk Organic Greek Style Natural Yogurt 

1 tsp tahini paste 

half garlic clove, crushed 

1 tbsp lemon juice

1 tsp honey

1 tsp extra virgin olive oil 

From Glenisk

Organic Greek Style Natural Yogurt Where to Buy

Nutritional Information (per serving)

Baked Falafel Balls With Tahini Yogurt Dip


  1. Preheat oven to 190°C.
  2. Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
  3. In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs and blitz until the mixture comes together adding a little more lemon or oil if necessary.
  4. Shape into small balls and place on a baking tray greased with oil.
  5. Bake for 25-30 minutes, turning once, until golden.
  6. Mix all tahini dip ingredients together and serve with falafel.
Glenisk family portrait


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