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Falafel with spring tabouli & tahini yoghurt

Wednesday, 4 October 2023 / Topics:

Ingredients: (Serves 4)

½ cup white quinoa

1 bunch of asparagus, cut into 5cm lengths

2× 400g tins chickpeas, drained then rinsed

½ bunch of flat leaf parsley, leaves picked

½ red onion, finely chopped

2 garlic cloves

1 tablespoon ground cumin

2 teaspoons ground coriander

⅓ cup self-raising flour

pinch of salt

2 tablespoons olive oil, plus 1 tablespoon extra

½ fennel bulb, thinly sliced

2 tablespoons currants

½ bunch of mint, leaves picked

juice of ½ a lemon

For the tahini yoghurt:

½ cup reduced-fat Greek yoghurt

2 tablespoons tahini

juice of ½ a lemon


  • Bring a large saucepan of water to the boil. Cook quinoa for 8-10 minutes or until tender. Add asparagus for the final minute of cooking. Drain and transfer to a large bowl to cool.
  • Meanwhile, make the falafel. Place a quarter of the chickpeas, parsley leaves, red onion, garlic, cumin and coriander in a food processor. Blitz until a paste forms. Add the remaining chickpeas and pulse briefly until just combined. Transfer falafel mixture to a large bowl. Stir through flour and season with a good pinch of salt. Divide mixture into twelve portions and shape into patties. Heat two tablespoons oil in a large frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden brown and warmed through.
  • To the quinoa and asparagus bowl, add fennel, currants and mint leaves. Pour over lemon juice and remaining one tablespoon oil. Toss to coat.
  • Stir together yoghurt, tahini and lemon juice. Loosen with a small amount of cold water if necessary.
  • To serve, divide spring tabouli and falafel between bowls. Finish with a drizzle of tahini yoghurt.

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