Crispy Herb Falafel Bites (Print Version)
Crunchy herb-spiced chickpea bites paired with cool, creamy garlic yogurt sauce for dipping.
# What You'll Need:
→ Falafel
01 - 1 1/2 cups dried chickpeas, soaked overnight
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic
04 - 1 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1/4 cup fresh dill (optional)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon baking powder
11 - 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - Vegetable oil, for frying
→ Garlic Yogurt Sauce
15 - 3/4 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 Make It:
01 - Drain and rinse the soaked chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture.
02 - In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, dill (if using), cumin, coriander, cayenne, salt, and black pepper. Pulse until a coarse mixture forms — it should hold together when pressed but not be smooth or mushy.
03 - Transfer the mixture to a bowl. Stir in the baking powder and flour until evenly incorporated. Cover and refrigerate for 20 to 30 minutes to firm up.
04 - While the falafel mixture chills, whisk together the Greek yogurt, minced garlic, lemon juice, chopped herbs, salt, and pepper in a small bowl. Adjust seasoning to taste, then refrigerate until ready to serve.
05 - Pour 2 inches of vegetable oil into a heavy skillet or deep pan. Heat over medium-high heat until the oil reaches 350°F (175°C).
06 - Scoop tablespoons of the falafel mixture and roll into small balls or flatten into patties about 1 inch across. If the mixture feels too loose, work in a bit more flour. Fry in batches, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch. Drain on paper towels.
07 - Serve the warm falafel bites alongside the chilled garlic yogurt sauce for dipping. Add a squeeze of fresh lemon over the top for extra brightness if desired.
# Expert Advice:
01 -
- The crunch on these falafel is genuinely addictive, shattering at first bite and giving way to a bright, herbaceous center.
- That garlic yogurt sauce is so simple you will want to put it on everything from roasted vegetables to sandwiches.
02 -
- If you skip the refrigeration step, the mixture will be too soft to hold its shape in the hot oil and will fall apart.
- The single biggest mistake is overprocessing the chickpeas into a hummus like paste, which makes dense, heavy falafel instead of light and crispy ones.
03 -
- Soak your chickpeas for a full 12 to 24 hours because under soaked chickpeas will leave hard bits in your falafel that no amount of processing can fix.
- Add a squeeze of fresh lemon juice over the hot falafel right after they come out of the oil for a burst of brightness that ties everything together.