Falafels with Sour Cream tzatziki

Vegetarian fan favourite!


  • 3 x 400g tins of chickpeas
  • 1 small onion, roughly chopped
  • 3 garlic cloves, crushed
  • Juice and zest of 1 lemon
  • ½ tbsp harissa paste
  • 2 tsp plain flour
  • 2 tsp ground cumin
  • 1 bunch of fresh coriander
  • 1 tbsp olive oil, plus extra for cooking
  • salt and pepper

For the tzatziki

  • 180ml Avonmore Sour Cream
  • One cucumber, peeled, halved, deseeded and chopped
  • 1 small bunch of fresh mint, chopped
  • squeeze of lemon juice

To serve:

  • Tortilla wraps
  • Baby gem lettuce, chopped
  • Tomatoes, chopped


1 Place all the falafel ingredients into a food processor and blitz until a paste is formed. Scrape the mixture out onto a clean chopping board and divide into 12 equal balls, then flatten slightly to form patties.

2 In a bowl, mix the ingredients for the tzatziki and set aside.

3 Heat some oil in a large pan over a medium-high heat. Cook the falafels in batches for 3-4 minutes on each side, until golden and crisp. Be careful not to over-crowd the pan.

4 Spread the tortilla wraps with the cucumber mint yoghurt and add the falafels. Top with the baby gem lettuce and tomatoes and roll up.

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