Falafel with yoghurt dip
20 minutes, plus soaking time
Preparation time
18 minutes
Cooking time



2 litres water

250 g dried chickpeas

2 tbsp finely chopped parsley

2 brown onions, finely chopped

2 garlic cloves, finely chopped

2 tbsp lemon juice

1 tbsp olive oil

50 g tahini

1 tsp ground coriander

1 tsp dried oregano

½ tsp ras el hanout

1 tsp ground cumin

1½ tsp salt flakes

1 pinch pepper

1 pinch ground chilli

60 g plain flour

1 tsp baking powder

Yoghurt dip

500 g yoghurt

100 g cream cheese

1 tbsp tahini

2 tbsp lemon juice

2 tbsp finely chopped parsley

Pinch salt flakes

Pinch pepper

Miele accessories

Perforated baking tray



  1. Soak the chickpeas in water for at least 12 hours.
  2. Drain the chickpeas in a sieve.
  3. Place the parsley, onions, garlic, lemon juice, oil, tahini and spices in a food processor. Gradually add the chickpeas. Stir the mixture in between adding the chickpeas.
  4. Put the mixture in a bowl. Mix the flour and baking powder and knead into the mixture. Shape the mixture into 24 balls. Flatten the balls slightly in your hands and place them on the perforated baking tray.
  5. Place the tray on shelf level 2 and bake on Fan Plus at 200⁰C with the Crisp function activated for 18 minutes, or until golden brown.
  6. Serve with the yoghurt dip.

Yoghurt dip

  1. Mix together all of the ingredients and place in the fridge until required.

Additional appliance method

Oven with AirFry.

  • Miele’s new AirFry function (available in selected ovens) combined with the perforated baking and AirFry tray creates crispier results compared to using the regular Fan Plus setting.
  • The falafels can be cooked using the same method as above but using the AirFry function. Cooking times may be reduced.


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    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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