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Falafel souvlaki

Method

  • To make the tzatziki, combine the yoghurt with 3 crushed garlic cloves, the juice of 1 lemon and the mint. Set aside. 
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion with the remaining garlic until softish.
  • Add the ground coriander, cumin and sambel. Stir to toast the spices. 
  • Then transfer the mixture to a large bowl and add the chickpeas, parsley and eggs with a pinch of salt and a squeeze of lemon juice. Mash until well combined and form the mixture into patties with wet or lightly floured hands.
  • Heat a thin layer of oil in a pan and fry the patties, in batches, until golden on both sides. Drain well on kitchen paper towels. 
  • At the same time, heat the pita breads in a preheated oven or on a ridged grill.
  • Then smear one side of each pita with tzatziki and top with lettuce, cucumber, tomato, 1 or 2 patties and a dollop of the yoghurt.
  • Serve as is or roll up.
  • nb. If the patty mixture is too sloppy, add a little flour.

Ingredients

  • 1 heaped cup plain yoghurt
  • 5 garlic cloves, crushed
  • 1½ lemons
  • 2 tbsp chopped fresh mint
  • vegetable oil
  • 1 onion, chopped
  • 1 heaped tspn ground coriander
  • 1 heaped tspn ground cumin
  • 1 heaped tspn sambel oelek (or any other chilli paste)
  • 800 gm canned chickpeas, rinsed & drained
  • 2-3 tbsp chopped fresh Italian (flat leaf) parsley
  • 2 eggs, beaten
  • sea salt
  • inner leaves of 1 cos lettuce
  • ¼ telegraph (continental) cucumber, sliced
  • 1 large ripe red tomato, sliced
  • small pita breads

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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