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Photo of Falafels with garlic and mint yoghurt by WW

Falafels with garlic and mint yoghurt

Total Time
40 min
30 min
10 min
This traditional Middle-Eastern favourite will satisfy vegetarians and meat eaters alike


Frozen green peas

1½ cup(s), thawed

Canned chickpeas, rinsed and drained

1 400g can, rinsed, drained

Brown onion

1 medium, coarsely chopped


3 clove(s), crushed

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Ground coriander

2 tsp

Ground cumin

1 tsp

Bicarbonate of soda

1 tsp

Plain flour

cup(s), (50g)

Egg white

1 medium

Canola oil

1 tbs

Lebanese bread

1 individual, cut into thick wedges

Greek yoghurt, plain, full-fat, no added sugar


Fresh mint

1 tbs, finely chopped

Lemon juice

1 tbs


  1. Blend or process peas, chickpeas, onion, 2 garlic cloves, parsley, coriander, cumin, bicarbonate of soda, flour and egg white until almost smooth. Using floured hands, shape mixture into 8 patties.
  2. Heat oil in a large non-stick frying pan over medium-low heat. Add patties and cook, turning, for 10 minutes or until browned on both sides and heated through.
  3. Meanwhile, heat an oil-sprayed chargrill pan or barbecue over medium heat. Add bread and cook for 20 seconds or until charred and heated through. Combine yoghurt, fresh mint, juice and remaining garlic in a small bowl. Serve falafels with Lebanese bread and yoghurt mixture.


SERVING SUGGESTION: Salad of baby cos lettuce, vine-ripened tomatoes and Lebanese cucumber drizzled with lemon juice.TIP: Allow patties to form a slight crust during cooking as this will prevent them from breaking up when turning.