Falafel with Creamy Apetina Dip

By Anita
  • Cook: 35 min
  • Servings: 4



  • 400 g (1 can) chickpeas
  • 1 small onion
  • 1 clove of garlic
  • 1 tsp cumin
  • 0.25 tsp chilli powder
  • 0.5 tsp coriander
  • 0.5 tsp paprika spice
  • 0.25 tsp cardamom
  • 1 tsp salt
  • 0.5 tsp baking powder
  • 3 tbsp plain flour (or gluten-free flour)


  • red onion
  • scallion
  • red chilli
  • rocket/baby leaf salad
  • cherry tomato


  • 2 tbsp Apetina® Classic Block
  • 2 tbsp Greek yoghurt or plain yoghurt
  • 1 tsp tahini paste
  • 1 tbsp fresh lemon juice
  • a pinch of chilli powder


Make the salad as spicy as you like it, and create your own favourite version of this popular dish from the Middle East.


Warm pita bread or another good bread and serve it with the falafel.

Crispy falafels & spicy salad topped with a nice, creamy Apetina dip. A quick and tasty vegetarian meal inspired by the Middle East.

Add fresh herbs to the falafel for even more flavour. You can use whatever you have on hand, but flat leaf parsley and similar work especially well.

Rinse the chickpeas thoroughly in a strainer and drain well. Put all the ingredients for the falafel in a food processor fitted with the knife blade and pulse until the mixture is smooth. It is a good idea to start with 2 tbsp flour and then add more if necessary until the mixture holds together. Divide the mixture into ten equal portions and shape into little balls about the size of a golf ball then flatten slightly.

Pour plenty of oil in a frying pan and fry the falafel until golden on one side before carefully flipping them over and frying them golden on the other side. The falafel should be crispy on the outside and soft on the inside. Mash the Apetina cheese well with a fork and combine with the remaining ingredients for the dressing. Prepare everything for the salad and combine.

Serve the salad, falafel and dressing immediately. Bon appétit!

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