Falafel with yogurt sauce | Recipe | V-ZUG Ltd.

Falafel with yogurt sauce

Crisp falafel and creamy yogurt sauce with cucumber – an aromatic duo combining Mediterranean freshness with Oriental spiciness. Enjoy as a snack, as a light meal or with pita bread and vegetables as a delightful evening meal.

Preparation

45 minutes

Resting time

12 hours 30 minutes

Cooking time

15 minutes

Piece

20

Combair-Steam SE from 2015

Chickpeas

200 g dried chickpeas

500 ml water

Yogurt sauce with cucumber

½ cucumber

peeled, cored and diced

¼ tsp salt

180 g Greek yogurt

1 clove of garlic

crushed

4 sprigs of dill

finely chopped

2 tbsp olive oil

Some salt

Some pepper

Falafel

1 tbsp olive oil

1 shallot

finely chopped

2 cloves of garlic

crushed

2 tsp cumin powder

2 tsp ground coriander seeds

2 knife tips of cayenne pepper

2 tbsp olive oil

1 tbsp white flour

1 tbsp baking powder

6 sprigs of flat-leaved parsley

finely chopped

3 sprigs of coriander

finely chopped

3 sprigs of mint

leaves pulled off from stalks and finely chopped

¾ tsp salt

1 lemon

some grated zest

Olive oil for brushing

Chickpeas

Put the chickpeas in a bowl, pour in the water and soak in the refrigerator for about 12 hours.

Yogurt sauce with cucumber

Toss the cucumber and salt together in a small bowl and leave to drain for about 30 minutes. Rinse the salt off and squeeze out any excess moisture. Mix the diced cucumber with the yogurt and all the remaining ingredients, season with salt and pepper to taste, cover and refrigerate.

Falafel

Preheat the cooking space to 230 °C using the hot air with steaming mode. Heat the oil in a frying pan. Sweat the shallots and all the ingredients up to and including the cayenne pepper over a medium heat until the shallots are golden brown, then transfer to a measuring jug. Drain the soaked chickpeas and add to the shallots in the measuring jug. Add the white flour and all the ingredients up to and including the mint, finely purée, season with salt and pepper to taste. With wet hands or an ice-cream scoop, make 20 evenly sized balls, place on a lined baking tray, flatten slightly and brush with a little olive oil. Put the tray into the preheated cooking space and bake for about 15 minutes until crispy. Serve the falafel with the yogurt sauce.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Put the food in

Hot air + steaming 230 °C for 15 Mins

Additional information

Created by

V-ZUG Ltd.

Created on

8/4/25

Person preparing food in a cooking class with a bowl and plates.

Cooking classes

At V‑ZUG, we believe that homemade tastes best. That’s why we invite you to join us for a unique and inspiring cooking experience. Visit us at one of our cooking studios and, in a small group, learn how to cook delicious, homemade meals that will delight your friends and family.