Description
Crispy on the outside and soft on the inside, these homemade falafel are packed with herbs and warm spices. Served with a creamy tahini yogurt sauce and warm pita, they’re perfect for lunch, dinner, or a flavorful appetizer.
Ingredients
For the Falafel:
2 cups roughly chopped white onion
6 garlic cloves
2 cups cooked chickpeas, drained
1 cup lightly packed parsley leaves
1 cup lightly packed cilantro leaves
1 teaspoon salt
1/4 teaspoon chili powder
2 teaspoons cumin
2 teaspoons baking powder
1/2 cup all-purpose flour
Canola oil, for sautéing
Pita bread, for serving
For the Tahini Sauce:
1 1/4 cups plain yogurt (full fat or non-fat)
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
Instructions
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In a food processor, pulse the onion and garlic until finely chopped.
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Add chickpeas, parsley, and cilantro to the processor. Pulse until a chunky, cohesive mixture forms.
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Add salt, chili powder, cumin, baking powder, and flour. Pulse again until combined.
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Shape the mixture into small balls or patties. Refrigerate for 30 minutes to firm up.
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Heat canola oil in a skillet over medium heat. Fry falafel until golden brown on all sides. Drain on paper towels.
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In a bowl, whisk together yogurt, tahini, and lemon juice until smooth.
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Serve falafel warm in pita bread with desired toppings and a generous drizzle of tahini sauce.
Notes
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Chill the falafel mixture before cooking to help it hold its shape.
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For a vegan sauce, substitute the yogurt with a plant-based alternative.
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Falafel can also be baked or air-fried for a lighter version.
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Leftovers can be stored in the fridge for 3–4 days or frozen for up to a month.
Nutrition
- Serving Size: 1 pita with 3 falafel and sauce
- Calories: 410
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 8 mg