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Coriander Falafel, Green Chilli Zhoug, Tahini, Greek Yoghurt

by Miles Kirby, Laura Harper-Hinton, Chris Ammermann from Caravan: Dining All Day

Whether you're serving it as a picnic snack or as part of a Middle Eastern-inspired mezze board, this coriander falafel from Caravan is bursting with fresh and vibrant flavours.

From the book

Laura Harper-Hinton, Miles Kirby, Chris Ammermann


Falafel has made regular appearances on our menus over the years. They make a great companion to a glass of wine at the bar or as part of a feast of small plates that is the backbone of our dining philosophy at the restaurants. We have served it alone as a small plate and as a component of a mezze plate with pickles, charcuterie and other treats. At home we also love eating it rolled up in flatbread with leftover slow­roasted lamb shoulder. However you serve it, this version will definitely add full-on flavour to your feast.

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400g dried chickpeas, soaked overnight in cold water
1½ tsp black peppercorns
1 tbsp cumin seeds
1 tbsp coriander seeds
1 small red onion, chopped
3 garlic cloves, chopped
50g coriander, leaves and stalks
40g flat-leaf parsley, leaves and stalks
1 tsp red chilli flakes
1 tsp flaked sea salt
180ml rapeseed oil
4 tbsp Green Chilli Zhoug (see below)
For the tahini yoghurt:
300g Greek yoghurt
75g tahini
1½ tsp fine sea salt
1½ tsp lemon juice
For the Green Chilli Zhoug (makes about ½ a cup):
65g coriander, leaves and stalks chopped
130g green chillies, deseeded and chopped
1 ½ tsp fine sea salt
1 garlic clove, very finely chopped
200ml rapeseed oil
1 ½ tbsp lemon juice

Essential kit

You will need: a food processor


For the Green Chilli Zhoug:

1. Place the coriander, chilli, salt and garlic in a food processor and blend to paste. Transfer to a small bowl, add the oil and lemon juice and stir to combine.

2. Leave to sit for at least 1 hour to infuse the flav­ours. This should keep in an airtight container in the fridge for up 3 weeks.

For the Falafel:

1. Preheat the oven to 170°C and rinse and drain the soaked chickpeas.

2. Place all the ingredients for the tahini yoghurt in a small mixing bowl and stir together. Chill in the fridge until ready to serve.

3. Dry-roast the black peppercorns, cumin and coriander seeds in a frying pan over a medium heat until aromatic. Use a spice grinder or mortar and pestle to grind to a powder and set aside.

4. Put the onion, garlic, coriander, parsley, chilli flakes and salt into a food processor and blend to a paste. Add the soaked chickpeas and toasted spices and blend to a coarse texture.

5. Take a bit of the mixture out and squeeze it in your hand; it should hold its shape and release some moisture when squeezed firmly. Mould the mixture into 15-20 patties, using roughly 2 tablespoons per serving.

6. Heat the rapeseed oil in a frying pan – you want the oil to be around 1cm deep in the pan. Fry the falafel in batches until browned on both sides. Transfer to a baking tray while you cook the rest of the falafel. When all the falafel have been fried, place the baking tray into the oven and cook for a further 10 minutes. (Alternatively, if you have a deep fryer you won’t need the oven.

7. Heat the oil to 170°C and fry the falafel in batches for 4-5 minutes.) Serve with the tahini yoghurt and green chilli zhoug.

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From the book: Caravan: Dining All Day

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