Skip to main content
Tomato and Smoked Paprika Falafel with Tahini Yoghurt

Tomato and Smoked Paprika Falafel with Tahini Yoghurt

Prep 2 minutesCooking 10 minutes2 people

Crispy on the outside, fluffy on the inside, these falafel have a bold smokey paprika flavour that makes them really stand out. Great as a starter, side or canape, or simply serve on a big platter to share.


10 minutes

Lunch Recipes

Side Dish

Starter Recipes

15 minute or less

Middle Eastern

Vegetarian Recipes

Vegan Recipes

Vegetable Recipes





For the Falafel:

1 tin chickpeas, washed and drained

4 spring onions, trimmed and roughly chopped

1/3 jar of Tagine Paste, more if preferred.

Zest and juice of ½ a lemon

1 tbsp. flour

Vegetable oil for shallow frying


For the Tahini Yogurt:

150g yogurt

2 tbsp. tahini paste

zest and juice of half a lemon


  1. Put the chickpeas, spring onions, Tagine Paste, lemon zest, flour and a pinch of salt into a blender. Blend until fairly smooth. Divide the mixture into 12 little balls and gently flatten each one.
  2. Heat 1 cm of oil in a frying pan over a medium heat and add the falafel in batches of 4. Cook for 1 ½ – 2 minutes each side, until beautifully golden and crispy. Remove from the pan and place onto kitchen paper to drain.
  3. Meanwhile put the yogurt, lemon juice and zest and a pinch of salt into a serving bowl and mix together. Serve immediately with the warm falafel.

Included in this Recipe