Crispy Herb Falafel Bites (Printer-Friendly)
Crunchy herb-packed falafel served with creamy garlic yogurt sauce for dipping.
# What You'll Need:
→ Falafel
01 - 1½ cups dried chickpeas, soaked overnight
02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh flat-leaf parsley leaves
05 - ½ cup fresh cilantro leaves
06 - ¼ cup fresh dill sprigs (optional)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (optional)
10 - 1 teaspoon baking powder
11 - 2 tablespoons all-purpose flour (substitute chickpea flour for gluten-free)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper
14 - Vegetable oil, for frying (about 2 cups)
→ Garlic Yogurt Sauce
15 - ¾ cup plain Greek yogurt
16 - 1 garlic clove, finely minced
17 - 1 tablespoon fresh lemon juice
18 - 2 tablespoons fresh parsley or mint, finely chopped
19 - Salt and black pepper, to taste
# How to Make It:
01 - Drain and thoroughly rinse the soaked chickpeas. Spread them on a clean kitchen towel and pat completely dry to remove excess moisture.
02 - Add the dried chickpeas, chopped onion, garlic, parsley, cilantro, dill (if using), ground cumin, coriander, cayenne (if using), kosher salt, and black pepper to a food processor. Pulse in short bursts until a coarse, grainy paste forms. Stop before the mixture becomes smooth or mushy — it should hold together when pinched but still retain visible texture.
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 for easier shaping.
04 - While the falafel mixture chills, combine the Greek yogurt, minced garlic, lemon juice, and chopped herbs in a small bowl. Season with salt and pepper to taste. Stir well, cover, and refrigerate until ready to serve to allow the flavors to meld.
05 - Pour vegetable oil to a depth of 2 inches into a heavy-bottomed skillet or deep pan. Heat over medium-high until the oil reaches 350°F. Use a deep-fry or instant-read thermometer to monitor the temperature.
06 - Scoop tablespoon-sized portions of the chilled falafel mixture. Roll each portion into a small ball or gently flatten into a patty approximately 1 inch across. If the mixture feels too loose or sticky, work in an additional tablespoon of flour to bind it.
07 - Carefully lower the shaped falafel into the hot oil in small batches, avoiding overcrowding. Fry for 2 to 3 minutes per batch, turning occasionally, until deeply golden brown and crisp on all sides. Remove with a slotted spoon and drain on a paper towel-lined plate.
08 - Arrange the warm falafel bites on a serving platter alongside the chilled garlic yogurt sauce for dipping. Finish with an optional squeeze of fresh lemon juice over the top.
# Expert Advice:
01 -
- That shatteringly crisp exterior gives way to a vibrantly green, herb-packed center that tastes nothing like the dry boxed stuff from stores.
- The garlic yogurt sauce alone is worth making, and you will want to put it on everything from roasted vegetables to sandwiches by the end of the week.
02 -
- Over-processing the chickpea mixture into a smooth paste is the single most common mistake, and it guarantees dense, heavy falafel that falls apart in the oil.
- The resting time in the refrigerator is not optional because it lets the starches hydrate and the mixture firm up enough to hold its shape during frying.
03 -
- If your mixture feels loose and will not hold its shape, resist the urge to add flour by the handful. One tablespoon at a time, gently folded in, fixes the issue without making the falafel dense.
- For a vegan version of the sauce, swap in a thick, plain non-dairy yogurt and let it sit an extra 10 minutes so the garlic flavor fully develops.