Summer Recipes: BBQ Falafel

Summer Recipes: BBQ Falafel

It’s the perfect weather for a BBQ and there are endless possibilities when cooking up a treat for your guests.

This BBQ falafel is great for any vegetarian guests you might have but also works amazingly as a side dish for the meat eaters!

BBQ Falafel

Serves: 4

Prep Time: 15 minutes plus 30 minutes chilling

Cook Time: 10 minutes


1 pouch of Tilda Barbecue Rice

100g of drained butter beans

2 tbsps of Tahini sauce

1 small onion, roughly chopped

A handful of fresh dill

A handful of fresh coriander

1 crushed garlic clove

½ tsp of ground cumin

½ tsp of ground coriander

Salt and freshly ground black pepper

Sunflower oil for frying

Yoghurt Dip -

100g of greek yoghurt

A handful of mint, chopped

25g of grated cucumber

Salt and freshly ground black pepper

Tomato and Red Onion Salad -

½ a red onion, very thinly sliced

6 small vine ripened tomatoes, sliced

1 tbsp. of olive oil

Salt and freshly ground black pepper

A few torn coriander leaves

Pitta bread to serve


1. Place half the pack of rice and all the other ingredient in a food processor and mix into a fairly smooth consistency with some onion and herbs pieces still visible. Season to taste.

2. Add the remaining rice and stir well.

3. Cover with cling film and chill for 30 minutes or longer if you can.

4. To make the yoghurt dip blend all the ingredients together and check seasoning.

5. For the Tomato and Red Onion salad, mix together all the ingredients and season.

6. Mould the mix into 12 balls and then flatten them into patties.

7. Heat some oil in a pan and fry the falafels for 3 to 4 minutes on each side over medium heat, until golden brown.

8. Serve with warm pitta bread, the Yoghurt Dip and the Tomato and Onion Salad.

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