Crispy Herb Falafel Bites (Printable)
Crunchy herb-packed falafel bites served with cool, creamy garlic yogurt sauce for dipping.
# What You'll Need:
→ Falafel Mixture
01 - 1½ cups dried chickpeas, soaked overnight
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic
04 - 1 cup fresh 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 (or chickpea flour for gluten-free)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon black pepper
14 - Vegetable oil, for frying
→ 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 Steps:
01 - Drain and rinse the soaked chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture, which helps achieve a better texture.
02 - Combine the chickpeas, onion, garlic, parsley, cilantro, dill (if using), cumin, coriander, cayenne, salt, and black pepper in a food processor. Pulse until a coarse, grainy mixture forms — it should hold together when pressed but not become a smooth paste.
03 - Transfer the processed mixture to a mixing bowl. Stir in the baking powder and flour until evenly distributed. Cover with plastic wrap and refrigerate for 20 to 30 minutes to firm up and allow the flavors to meld.
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 the seasoning to your liking, then cover and refrigerate until ready to serve.
05 - Pour vegetable oil to a depth of about 2 inches into a heavy 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 rounded tablespoons of the chilled falafel mixture and roll them into small balls or gently flatten into patties about 1 inch across. If the mixture feels too loose to hold its shape, work in a little additional flour.
07 - Carefully lower the falafel into the hot oil in small batches to avoid crowding. Fry, turning occasionally, until deeply golden brown and crispy on all sides, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
08 - Arrange the warm falafel bites on a platter and serve alongside the chilled garlic yogurt sauce for dipping. Add a squeeze of fresh lemon juice over the top for extra brightness if desired.
# Expert Advice:
01 -
- Soaking dried chickpeas instead of using canned ones is the secret to that authentic crunch most home cooks never achieve.
- The garlic yogurt sauce comes together in two minutes and you will want to put it on literally everything afterward.
02 -
- Overprocessing the chickpea mixture is the most common mistake and it results in dense, heavy falafel that fall apart in the oil.
- The oil temperature matters enormously and if it drops below 350 degrees the falafel will absorb grease and turn soggy instead of crisp.
03 -
- Soak the chickpeas for a full twelve to twenty four hours and if you can change the water once halfway through, even better.
- Make the yogurt sauce first so it has time to chill and the garlic flavor mellows into something round and pleasant rather than sharp.