Falafel with Mint and Garlic Sauce

Falafel with Mint and Garlic Sauce
These past couple of weeks I have been a woman in a mission.

One of my aunties has a institution to help cats and dogs without home and I promised for her birthday I would make a mini recipe book with ethnic vegan recipes I collected during my trip around the world.

The book, in Portuguese language, will  hopefully will be available for sale online in October, all profits going towards Movimento Amor Sem Fronteiras .    Right now I am in a race trying to review, cook and produce the photos before the end of this month.  

One of my favourite recipes in the book is this Falafel -  so delicious!!   Specially when served with garlic sauce (yogurt based for non vegans,  soy cream based for vegans) and fresh Pita bread.   My twist to the normal Falafel is add a whole bunch of Mint to it.  

Hope you love it!



Falafel with Mint and Garlic Sauce 

Serves: 4  |  Costs: $$ |  Difficulty: Easy |  Time: 30min plus overnight soak
Author: Classic


  • 2 Cups chickpeas
  • 1 Bunch fresh parsley
  • 1 Bunch fresh coriander
  • 1 Bunch fresh mint
  • 1 Large onion cut in quarters
  • 4 Cloves garlic
  • 1 Teaspoon cumin
  • 1 Fresh red pepper
  • 1/2 Teaspoon freshly ground black pepper
  • 1 Teaspoon salt
  • Vegetable oil to Fry
Garlic Sauce
  • 1 Tube (200g) yogurt or vegan soy cream
  • 2 Large garlic cloves
  • 1 Teaspoon cumin
  • 1/2 Teaspoon salt


  1. Soak the chickpeas overnight
  2. Drain the chickpeas
  3. Add chickpeas, mint, parsley, coriander, cumin, red pepper, black pepper and salt to a food processor bow.
  4. Pulse and process until well ground and the mixture comes together (wet sand consistence)
  5. Roll the mixture into 5cm diameter balls
  6. Heat enough oil to cover half of the falafels en a large frying pan over medium heat
  7. In batches fry the Falafels, turning them to fry evenly during 5-8 minutes until golden brown
  8. Drain on paper towels
  9. Repeat until all mixture was fried
Garlic Sauce
  1. For a lighter Garlic taste,  cut garlic in half and remove the green germ
  2. In a blender of food processor pulse all ingredients until completely mixed

Serve with Pita bread and lemon wedges.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. superb!.... an easy tasty dish for entertaining a few friends or just to spoil yourself especially nice when accompanied by a cool glass of Pinot Grigio.