Falafels with smoked chilli dressing and tabbouleh

Enjoy a tasty snack with Paul Bloxham's flavourful recipe for freshly-fried chick-pea patties served with a couscous salad
By Paul Bloxham
Falafels with smoked chilli dressing and tabbouleh
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes plus 1 hr and 20 mins resting
  • Effort: medium



  • 400g canned chickpeas, drained
  • 1 onion, finely chopped
  • 2 tbsp parsley, chopped
  • juice of 1 lemons
  • 4 clove garlic, rushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • salt, and freshly ground pepper
  • ½ tsp turmeric
  • cayenne pepper
  • 1 tsp baking powder
  • 150 g plain flour
  • vegetable oil, or deep-frying

For the smoked chilli dressing:

  • 1 dried chipotle chillies, soaked, peeled and mashed
  • 150 ml natural yogurt
  • 1 tbsp mint leaves, finely chopped
  • squeeze of lemon juice

For the tabbouleh:

  • 350 g couscous, (ideally Israeli), cooked
  • 1 bunch of parsley, thinly chopped
  • 2 tomatoes, kinned, cored and diced
  • 1 bunch of coriander, thinly chopped
  • 1 bunch of mint, finely chopped
  • 4 tbsp extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • salt, and freshly ground pepper

Tips and Suggestions

Chipotle chillies are from Mexico and available from Mexican food specialists and some delicatessens and supermarkets


1. First make the tabbouleh. In a large bowl, toss together the couscous, parsley, tomato, coriander, mint, olive oil and lemon juice. Season with salt and freshly ground pepper and set aside to sit for 1 hour.

2. To make the falafels, combine the chick-peas, onion, parsley, lemon juice, garlic, coriander, cumin, 1 teaspoon of salt, turmeric, and cayenne in the bowl of a food processor.

3. Process on high speed until the mixture forms a smooth paste, scraping the sides of the bowl as needed.

4. Transfer to a large bowl and mix in the baking powder and flour. Season to taste with salt and freshly ground pepper.

5. Chill the chick-pea mixture for 20 minutes until firm.

6. Heat the oil for deep-frying to 170°C in a deep fat-fryer or a wok.

7. With damp hands, shape the chick-pea batter into balls, then flatten the balls into patties.

8. Fry the chick-pea patties in batches until golden brown on all sides, about 3 minutes.

9. Remove with a slotted spoon and drain on kitchen paper.

10. To make the smoked chilli dressing, mix together the chipotle chilli, yoghurt, mint and lemon juice in a bowl.

11. Serve 2-3 falafel per portion with the tabbouleh and drizzle over the chilli yoghurt dressing.

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