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Recipe Recipe Recipe Recipe

Berbere-Spiced Falafels with Yoghurt & Tahini Sauce


Easy Serves: 6 as entrées 45 Mins


1 cup dried chickpeas, soaked overnight

1 cup dried split green peas, soaked overnight

1 red onion, finely chopped

3 garlic cloves, minced

½ cup flat leaf parsley, roughly chopped

½ cup coriander, roughly chopped

½ cup mint leaves, roughly chopped

1 tsp baking powder

1 tbsp + 1 tsp Gewürzhaus Berbere

Gewürzhaus Mount Zero Pink Salt

¼ cup water

Canola oil, for frying

1 cup natural yoghurt

3 tbsp tahini (sesame seed paste)

Juice of 1 lemon

1 tsp Gewürzhaus Cumin Seed, ground

How to Cook

1. Drain the chickpeas and beans, then rinse under fresh water, transfer to a food processor and pulse briefly (20 sec or until the beans and peas are roughly chopped). Add the onion, garlic, herbs (keeping a small amount for garnishing), baking powder, 1 tbsp of Berbere (saving the rest for later) and a large pinch of salt. Pulse in intervals of roughly 20 seconds, scraping down the sides each time, continue until you have a consistent, coarse paste.

2. Add the water and process until it just comes together. Using two spoons, form the paste into balls or quenelles and place on a tray. If the first ball does not hold its shape and crumbles at all, return to food processor and add a little more water. Refrigerate for 15 minutes.

3. Meanwhile, combine the yoghurt, tahini, lemon juice, cumin, and remaining 1 teaspoon of Berbere with a pinch of salt until smooth. Pour into a serving dish and top with remaining chopped herbs.

4. In a large, heavy based pan, heat to 180ºC enough canola oil to shallow-fry the falafels in batches until golden brown on all sides. Drain on kitchen paper and sprinkle with a little salt.


Serve alongside the yoghurt dip.

Recipe Recipe