Crispy Herb Falafel Bites (Printable version)
Crunchy herb-packed chickpea bites served with creamy garlic yogurt dipping sauce.
# What you 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 (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 inches depth)
→ Garlic Yogurt Sauce
15 - ¾ 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 black pepper, to taste
# How To:
01 - Drain and rinse the soaked chickpeas thoroughly. Spread on a clean kitchen towel and pat completely dry to ensure proper texture.
02 - Combine the dried chickpeas, chopped onion, garlic cloves, parsley, cilantro, dill (if using), cumin, coriander, cayenne (if using), 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 some 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 incorporated. Cover tightly with plastic wrap and refrigerate for 20 to 30 minutes to firm up the mixture for easier shaping.
04 - While the falafel mixture chills, whisk together the Greek yogurt, minced garlic, lemon juice, chopped herbs, salt, and pepper in a small bowl. Taste and adjust seasoning as needed. 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. Use a thermometer to monitor the temperature for consistent results.
06 - Scoop tablespoon-sized portions of the chilled 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 an additional sprinkle of flour.
07 - Carefully lower the 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. Squeeze fresh lemon juice over the top for added brightness if desired.
# Expert Advice:
01 -
- The herbs make these taste like something from a tiny restaurant you stumble into on a winding street, not your own kitchen.
- That garlic yogurt sauce will have you licking the bowl and doubling the batch next time.
02 -
- Skipping the overnight soak and trying to use quick soaked or canned chickpeas will give you a texture closer to hummus than falafel.
- The resting time in the fridge is not optional because it lets the starches hydrate and the mixture firm up so your falafel does not disintegrate in the hot oil.
03 -
- If your mixture feels too wet to shape, add flour one teaspoon at a time rather than dumping in too much and ending up with dense, heavy bites.
- Double the yogurt sauce without question because you will run out and end up disappointed otherwise.