Falafel Koftas with Raita Sauce


Great served in toasted pittas with salad. Try shaping into rounds and fry instead of serving on skewers.


  • 400g can chick peas
  • ½ tbsp olive oil
  • 1 red pepper, diced (180g)
  • 1 tsp cumin seeds
  • ½ tsp LoSalt
  • 2 tbsp plain flour (12g)
  • 150g cucumber, coarsely grated
  • 75g fat free natural yogurt
  • 1 sprig mint, leaves shredded
  • 100g mixed leaf salad
  • 8 wooden satay sticks or skewers


  1. Drain and rinse the chick peas and pat dry on kitchen paper. Place in a food processor.
  2. Heat the oil in a frying pan and fry the pepper and cumin for 3-4 minutes and add to the food processor along with the LoSalt and flour, season with black pepper. Blitz to a coarse paste.
  3. Divide the paste into 8 and mould into a sausage shape approx. 8cm long, thread onto wooden satay sticks or metal skewers. Place on a greased foil lined baking tray. Place under a preheated grill for 5 minutes, turn over and grill for a further 5 minutes.
  4. Meanwhile, mix together the cucumber, yogurt and mint. Serve the koftas with the salad and raita sauce.