Herby Falafel, Feta Dip and Ferments

Get your falafel fix with this fun bowl of fresh, zingy & crunchy veggies with crispy falafel and haloumi, all on a bed of creamy, zesty feta dip! Oh, plus the funky fermented pickle-y bits on top.

Serves: 2-4 | Total Time: 35 mins



  • 400g can chickpeas, drained & rinsed
  • 1 shallot, diced
  • 3 garlic cloves
  • ½ cup coriander
  • ½ cup parsley
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp ground cumin
  • 4 tbsp plain flour
  • Extra virgin olive oil, for frying

Feta dip:

  • 1 x 200g block feta (hard)
  • ¾ cup Greek yoghurt
  • ½ lemon zest
  • 1 Tbsp Extra Virgin olive oil


  • ¼ red onion, finely sliced
  • ½ carrot, shaved
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tbsp white vinegar


  • ½ cup pitted kalamata olives
  • 1 cucumber, diced
  • ½ punnet cherry tomatoes, halved
  • ½ cup chopped mint
  • ½ 200g block haloumi, sliced
  • 1 x pita pocket
  • Extra virgin olive oil, for dressing
  • ½ lemon juiced, for dressing


  1. Begin making the ferments in two small bowls 1 tsp of salt, 1 tsp of sugar & 1 tbsp of white vinegar into each, then add the red onion to one bowl and the carrot to the other.
  2. Prepare all other ingredients ready for assembling.
  3. Make the falafel by combining all falafel ingredients (except the olive oil) in a food processor & blitz until it’s reached the consistency of breadcrumbs.
  4. Roll into small balls & fry in the olive oil over a medium-high heat in a fry pan turning consistently to prevent burning.
  5. Set aside to cool but keep the pan on to fry the haloumi & warm the pita.
  6. Meanwhile, make the feta dip by combining all ingredients into a food processor & whiz until it’s reached a smooth consistency. You may notice small bits of feta & that’s ok.
  7. To assemble, start by spreading the feta dip onto the bottom of a large serving dish, top with falafel, haloumi, ferments & other ingredients. Drizzle with olive oil, lemon juice & enjoy!

Recipe and image kindly provided by WIRL.

Pin It on Pinterest

Share This