Falafels with Spicy Yogurt-Cheese Dip

IMG_7657If you are a fan of Indian cuisine, you will love these flavourful high protein falafels. If you are uncertain if you would enjoy Indian flavours, this is the perfect recipe to whip-up and let your palate explore the delicious flavours. These falafels are mild, nutty and my spicy yogurt cheese compliments them exquisitely. 

My daughter loves to dip food items, thanks to her daddy I feel this is going to get to be a problem…haha. My husband’s last meal would be a 100 different appetizers all with their own unique dip, so this little appetizer (which turned into a meal) didn’t even have time to get plated before the three of us stood at the counter, dipped and ate up these delicious, mild, flavourful little falafels.


The dip I make to go with these falafels is a yoghurt cheese. Yogurt cheese is a phenomenal  way to make a thick, cream cheese like dip. Take an organic probiotic/cultured yogurt and pour 1 1/2 cups into a strainer lined with a cheese cloth (I have actually also used paper towel and it worked) and place over an empty bowl. Place the bowl in the fridge overnight and you will wake up to see a bowl full of yellowish liquid and a thick yogurt on top. The liquid is all the whey that has drained out of the yogurt, empty into a jar (you can use this for fermenting veggies, pickles etc.) and spoon out the yogurt into a bowl and season. See photos below. If you want to use soaked chickpeas, here is a site to show you how to properly soak chickpeas


This is not paleo, as I do use soaked chickpeas. However, I am looking into making a paleo version in the near future, the spices with the yogurt are too darn delicious.  

Hello, yummy! 




Making yoghurt cheese.












Falafels with Spicy Yoghurt Dip
Yields 15
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 2 cups soaked chickpeas or you can do canned
  2. 1/4 cup ground cashews
  3. 1 pastured egg
  4. 3 cloves garlic
  5. 1 lemon, juiced
  6. 2 green onions chopped
  7. 8 chives thinly chopped
  8. 1/2 cup chopped parsley
  9. 1/4 tsp. coriander powder
  10. 1 tbsp. olive oil
  11. 1/2 tsp. cumin
  12. 1/4 tsp. turmeric
  13. 1/2 tsp. smoked paprika
  14. 1/8 tsp. cardamom
  15. 1 tsp. baking powder
  16. salt and pepper to taste
  1. 1 1/2 cups plain organic probiotic yoghurt
  2. 1/4 tsp. chipotle powder
  3. 1/8 tsp. cayenne powder
  4. pinch red pepper flakes
  5. 1 tbsp. olive oil mixed
  6. 1 tsp. olive oil and pinch paprika for the top (unmixed)
  1. Set your oven to 400 degrees F. and line a baking sheet with parchment paper
  2. Add your chickpeas to a blender and pulse till roughly mixed, you can have a couple halved chickpeas and a couple whole chickpeas in the mix. Spoon chickpea batter out into a bowl and add your cashews to the blender and pulse into a flour. Spoon the cashew flour out into the chickpea mixture.
  3. In the blender add the remaining ingredients except the baking powder and chives and pulse till smooth
  4. Pour into the chickpea and cashew mixture and add in the baking powder and chives. Fold in baking powder and chives and stir mixture till combined and smooth.
  5. Spoon out a heaping tablespoon of falafel batter and form into balls and place on your baking sheet
  6. Bake for 20 minutes
  7. Yoghurt * See instructions on how to make yoghurt-cheese above :)
  8. Add spices to the yoghurt and stir to combine, pour a little olive oil on top with a sprinkle of paprika and parsley for garnish.
  1. You can leave out the cashews if you need this recipe to be grain free.
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