Middle Eastern Chickpea Falafel with a creamy mango dip

A chickpea falafel and a mango sauce with Alpro Soya Cuisine

10 servings


800 g of chickpeas (canned)

½ red onion

lime juice

½ bush of chopped coriander

½ teaspoon of curry powder

1 egg

1 tablespoon of cornstarch

6 tablespoons of flour

4 tablespoons of olive oil

2 mangoes

125 ml Alpro Soya Cuisine

a few sprigs of fresh mint

pinch of salt

pinch of ground black pepper

200 g of mixed salad

Made with


1. First, for the falafel: start by draining the chickpeas. Except for the flour and olive oil, put all other ingredients with the chickpeas in a food processor and start blending the mixture. Season with salt and pepper. Then, cover your hands with flour and knead the mixture into balls. Put this away to cool and stiffen.
2. To make the dip, peel the mangoes and cut into pieces. Blend the mango and mint with the Alpro Soya Cuisine until smooth. Season the mixture with juice of half a lime, salt and pepper.
3. Fry the falafels in hot olive oil until golden brown and crispy.
4. Serve with a green salad and the mango sauce.

  • Lactose free