Tilda Easy Falafel Recipe
Tilda Kitchen Recipe created by Tilda Kitchen

Easy Falafel Served With Tomato & Red Onion Salad

25 mins
  • Serves 4
  • Extra Healthy
  • Quick & Easy
  • Prep: 15 mins
  • Cook: 10 mins

Try our delicious and easy falafel recipe straight from the Tilda Kitchen

  • Vegetarian


For the falafel

  • 1 pack of Tilda Sweet Chilli & Lime Steamed Basmati
  • 100g of drained butter beans
  • 2 tbsp of Tahini sauce
  • 1 small onion
  • A handful of fresh dill
  • A handful of fresh coriander
  • 1 clove of garlic, crushed
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • Salt and pepper to taste
  • Sunflower oil for frying
  • Pitta breads to serve

For the yoghurt dip

  • 100g of Greek yoghurt
  • A handful of chopped mint
  • 25g of grated cucumber
  • Salt and pepper to taste

For the salad

  • 1/2 a red onion, thinly sliced
  • 6 small vine ripened tomatoes, sliced
  • 1 tbsp of olive oil
  • Salt and pepper to taste
  • Torn coriander leaves to garnish


  1. Place half the pack of rice and all the other ingredient in a food processor and blitz to a fairly smooth consistency with some flecks of onion and herbs still visible
  2. Season to taste
  3. Add the remaining rice and stir well
  4. Cover with cling film and chill for 30 minutes or longer if you can
  5. To make the yoghurt dip blend all the ingredients together and check seasoning
  6. For the Tomato and Red Onion salad mix together all the ingredients and season
  7. Mould the mix into 12 balls and then flatten them into patties
  8. Heat some oil in a pan and fry the falafels for 3-4 minutes each side over a medium heat, until golden brown
  9. Serve with warmed pittas, the Yoghurt Dip and the Tomato and Onion Salad

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