Print

Falafel with Yogurt-Herb Sauce

  • Yield: 6-8 pieces 1x

Scale

Ingredients

For Yogurt-Herb Sauce:

  • 6 tablespoons plain yogurt
  • 4 tablespoons fresh dill, chopped
  • 4 tablespoons fresh parsley, chopped
  • Juice of 1 lemon
  • Pinch of salt

For Falafel:

  • 115 ounce can chickpeas (garbanzo beans), washed and drained
  • 1/4 cup loosely chopped parsley
  • 2 cloves garlic
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon paprika
  • 2 tablespoons red onion
  • 1/4 cup flour* (set aside 2 tablespoons on plate for coating finished falafel balls)
  • Salt and pepper to taste
  • Vegetable oil

For serving:

  • Pita or flatbread*
  • Sliced tomato
  • Tahini
  • Thinly sliced red onion
  • Sriracha

Instructions

  1. To make Yogurt-Herb Sauce, mix ingredients in a small bowl and refrigerate until ready to serve.
  2. Begin heating vegetable oil on high heat in a deep sauce pan (oil should come about 1 inch up the side of the pan).
  3. Place remaining ingredients (minus 2 tablespoons of flour) into a food processor or blender. Process until fairly even consistency is reached, leaving some larger chickpea chunks, if desired.
  4. Form golf ball sized balls of batter, and flatten slightly. Coat lightly in remaining flour.
  5. Add falafel discs to oil when hot and fry about 4 minutes, until golden on all sides. Remove to a paper towel-lined plate to drain off excess oil.
  6. Serve falafel warm, wrapped in pita or other flat bread. Top with Yogurt-Herb Sauce, tomato, tahini, red onion and Sriracha, if desired.

Notes

Recipe from Big Flavors from a Tiny Kitchen – Ashley Covelli (Adapted from Just Braise)

*Optional: use Gluten Free

Recipe Card powered by