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Falafel, Rustic chips and Israeli salad

Falafel, Rustic chips and Israeli salad

Falafel, Rustic chips and Israeli salad

  • Prepare time35 Minutes
  • Cooking Time5 Minutes
  • ServesServes 4
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Product used:
Rustic Thin Cut Chips 750g
McCain Rustic Thin Cut Chips
  • 1 can chickpeas, rinsed and drained
  • 3 Tbs. tahini
  • 2 Tbs. grated lemon zest
  • 1½ tsp. ground cumin
  • 1 clove garlic, minced
  • 1 tsp. lemon juice
  • 1 tsp. ground coriander
  • ½ tsp. chili powder
  • ¼ tsp. salt (or to taste)
  • 2 Tbs. finely chopped onion
  • 2 Tbs. chopped parsley
  • ¾ cup all-purpose flour
  • ½ tsp. baking powder

Yoghurt Sauce

  • 1 cup plain yogurt
  • 3 Tbs. chopped coriander
  • zest and juice from one lemon
  • 1-2 tsp ground cumin

Israeli Salad

  • 2 lebanese cucumbers, diced
  • 2 fresh tomatoes, diced
  • 2 spring onions, sliced
  • ½ capsicum, seeded and diced
  • 2 chopped garlic cloves
  • ½ cup chopped fresh parsley
  • ¼ cup minced fresh mint leaves
  • ¼ cup olive oil
  • 1 tablespoons fresh lemon juice
  • Salt and freshly ground pepper


1.Cook the chips according to packet directions.
2.To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chilli powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
3.Roll out falafel mixture into walnut sized pieces.
4.In a fry pan, heat up some extra virgin olive oil over a medium high heat and shallow fry the falafel until they are brown and crispy.
5.Remove from the fry pan onto a plate lined with paper towel.
6.To make Yoghurt Sauce: Combine all ingredients in serving bowl. Season with salt and freshly ground pepper.
7.To make the Israeli salad, combine all of the ingredients together.
8.On a large platter, pile up felafel, rustic chips and salad. Serve the yoghurt dressing on the side.