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Sushila Mangabhai


downloadThis is a quick and easy falafel recipe with an Indian touch, which can be served as a starter or main meal.



2cans of chickpeas, drained                                 For the garlic yoghurt

2 onions diced                                                      1 cup of yoghurt

4 cloves of garlic finely chopped                          2 cloves of garlic

2 tsp coriander powder                                        1 tsp fresh lemon juice

2 tsp cumin powder                                             Salt and pepper

Salt and pepper                                                    1 tsp sugar

Sesame seeds

Fresh coriander, finely chopped                                    For the salad

juice of 1 lemon                                                    ¼ of a cucumber cut into strips

12 wraps                                                              1 carrot peeled and grated

A little plain flour                                                ¼ of a head of lettuce roughly





  • Pulse the chickpeas in an electric blender around 3 to 5 times forming a coarse texture.
  • In a medium sized bowl, combine the chickpeas, garlic, onions, coriander and cumin powder, sesame seeds, lemon juice, flour and salt and pepper to taste.
  • Form the mixture into small balls around the size of ping pong balls, flatten, and lightly dust with flour.
  • Put 1 tsp of oil into a frying pan, add falafels and shallow fry, turning when golden and crisp.
  • For the garlic yoghurt – place the yoghurt into a small bowl and grate the garlic into it and mix. Add the lemon juice, salt, pepper and sugar to taste and mix.
  • Warm wraps.
  • Take the falafels, salad and garlic yoghurt to the table and let everyone assemble their own.