Crispy Herb Falafel Bites (Printable Version)
Crunchy herb-packed falafel served with creamy garlic yogurt sauce — a classic Middle Eastern favorite.
# What You Need:
→ Falafel Mixture
01 - 1 1/2 cups dried chickpeas, soaked overnight
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh flat-leaf parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1/4 cup fresh dill (optional)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon baking powder
11 - 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
14 - Vegetable oil, for frying (about 2 cups)
→ Garlic Yogurt Sauce
15 - 3/4 cup plain Greek yogurt
16 - 1 garlic clove, finely minced
17 - 1 tablespoon fresh lemon juice
18 - 2 tablespoons chopped fresh parsley or mint
19 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Drain and thoroughly rinse the soaked chickpeas. Pat them completely dry with a clean kitchen towel to ensure proper texture in the final mixture.
02 - Combine the dried chickpeas, chopped onion, garlic, parsley, cilantro, dill (if using), ground cumin, ground coriander, cayenne pepper (if using), kosher salt, and black pepper in a food processor. Pulse in short bursts until a coarse, grainy mixture forms — it should hold together when pressed but retain visible texture. Avoid over-processing into a paste.
03 - Transfer the processed mixture to a mixing bowl. Fold in the baking powder and flour until evenly distributed. Cover tightly with plastic wrap and refrigerate for 20 to 30 minutes to firm up the texture.
04 - While the falafel mixture chills, whisk together the Greek yogurt, minced garlic, lemon juice, and chopped herbs in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
05 - Pour vegetable oil to a depth of 2 inches into a heavy-bottomed skillet or deep pan. Heat over medium-high heat until the oil reaches 350°F. Monitor the temperature with a thermometer for consistent results.
06 - Scoop rounded tablespoons of the chilled falafel mixture and roll into small balls or gently flatten into patties about 1 inch across. If the mixture feels too loose to hold its shape, work in a small amount of additional flour.
07 - Carefully lower the shaped falafel into the hot oil in small batches to avoid crowding. Fry for 2 to 3 minutes per batch, turning occasionally, until evenly golden brown and crisp on all sides. Remove with a slotted spoon and drain on a tray lined with paper towels.
08 - Arrange the warm falafel bites on a platter alongside the chilled garlic yogurt sauce for dipping. Serve immediately while crispy.
# Expert Tips:
01 -
- The secret is soaking dried chickpeas instead of using canned, which gives you a texture that is crunchy outside and tender inside, never dense or pasty.
- That garlic yogurt sauce is so good you will want to put it on everything from roasted vegetables to your fingers.
02 -
- If your mixture feels too wet to hold together after the fridge rest, sprinkle in another half tablespoon of flour and mix gently until it cooperates.
- The oil temperature is everything. Too cool and your falafel will absorb oil and turn greasy, too hot and the outside burns before the inside cooks.
03 -
- Soak your chickpeas for a full twelve to twenty four hours in plenty of water. They will roughly double in size and this long soak is what prevents that heavy, gummy center.
- Pulse the food processor in quick bursts rather than running it continuously. You want uniform small pieces, not a smooth paste.