Description
Crispy herb falafel bites served with creamy garlic yogurt sauce, pickled onions, and warm pita bread.
Ingredients
1 1/2 cups dried chickpeas
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1 medium onion, roughly chopped
4 garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
3/4 teaspoon baking powder
1 teaspoon salt
Oil for frying
1 1/4 cups plain Greek yogurt
3/4 cup grated cucumber, squeezed dry
1 1/2 tablespoons lemon juice
2 garlic cloves, minced
Pinch of salt
1/2 cup pickled red onions
Warm pita bread or fresh vegetables
Extra chopped parsley or cilantro
Instructions
1. Soak the dried chickpeas overnight in plenty of cold water. Drain and pat dry before using.
2. Add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, smoked paprika, baking powder, and salt to a food processor. Pulse until the mixture is finely chopped but still slightly coarse.
3. Shape the mixture into small balls or mini patties.
4. Heat oil in a deep skillet over medium-high heat. Fry the falafel in batches for 3–4 minutes per side until crispy and deep golden brown.
5. For the sauce, combine the Greek yogurt, cucumber, lemon juice, garlic, and salt in a bowl and stir until smooth.
6. Serve the falafel warm with the garlic yogurt sauce, pickled red onions, and warm pita bread or fresh vegetables.
Notes
Do not use canned chickpeas for this recipe.
Keep the falafel mixture slightly coarse for the best texture.
Serve immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean