Falafel Balls with Creamy Tzatziki

1 hr 
Serves 22 
Dairy free 
Nut free 
This recipe is free for all thanks to Edgell - a sensational falafel recipe to celebrate legumes, one of my favourite ingredients and one I encourage you to eat more often. This recipe combines chickpeas and butter beans with fresh herbs and spices for a traditional style falafel that is then oven baked rather than fried. Serve them wrapped in a wholemeal pita bread with plenty of salad leaves, shredded red cabbage and a generous drizzle of tzatziki.

The nutrition analysis is for each individual falafel and I suggest 2-3 falafels per serve, depending on your appetite and energy needs. For a lower carb meal you can omit the pita bread and serve simply with a big salad and a homemade coleslaw. 

TIP: Wet hands before rolling the falafels to prevent the mixture sticking.

For those following my Get Lean Program count 3 falafels as 1/2 PROTEIN, 1 CARB
PER SERVE: Energy 280kJ, Protein 4g, Fat 1g (saturated 0g, polyunsaturated 0g, monounsaturated 1g), Carbohydrate 8g, Fibre 3g


¼ cup of each, fresh mint, coriander and parsley, chopped
1 clove garlic, peeled and crushed
½ teaspoon each ground cumin and cinnamon
1 egg, organic or free range
400g can Edgell Chick Peas, drained
400g can Edgell Butter Beans, drained
¼ cup dry bread crumbs (I like to use day old wholegrain sourdough and make my own)


Step 1

Place all falafel ingredients into a food processor and blend until well combined. Cover and refrigerate for 30 minutes.

Step 2

Roll one tablespoon of mixture into a ball, repeat with remaining mixture. Place onto a greased oven tray and spray lightly with oil and cook in a preheated oven on 200°C for 15 minutes. Serve!