Craving something crispy, spicy, and packed with plant-based protein? Say hello to falafel—the ultimate street food classic. These chickpea patties are seasoned with garlic, cumin, parsley, and a touch of cayenne, then fried to golden perfection. Whether tucked inside a warm pita or served over a salad, this recipe brings authentic Middle Eastern flavor straight to your kitchen. Don’t forget the creamy yogurt sauce—your falafel’s best friend!
Falafel with Yogurt Sauce
Ingredients (Makes 8 patties):
For the falafel:
- 1 small red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 cup breadcrumbs (about 3.9 oz)
- 1 can (15 oz) chickpeas, drained and mashed
- Vegetable oil for frying
- Pita bread, for serving
For the yogurt sauce:
- 1 cup plain yogurt
- ½ cucumber, peeled and finely chopped
- 1 tsp fresh or dried chives
- Salt and pepper, to taste
- 1 tbsp mayonnaise
Instructions:
Assemble: Cut pita bread in half and fill with falafel, fresh veggies (tomato, cucumber, shredded carrots, lettuce), and drizzle with yogurt sauce or your favorite tomato-based sauce.
Prepare falafel mixture: In a large bowl, mash the chickpeas using a potato masher until you get a thick paste. In a blender, combine the red onion, garlic, and parsley until smooth. Add to the chickpeas.
Add spices: In a small bowl, whisk the egg with cumin, coriander, salt, pepper, cayenne, lemon juice, baking powder, and olive oil. Mix this into the chickpea mixture.
Form patties: Gradually add breadcrumbs until the mixture holds its shape. Form 8 small patties and flatten slightly.
Fry: Heat vegetable oil in a skillet over medium heat. Fry the falafel on each side for 2–3 minutes or until golden brown. Drain on paper towels.
Make the yogurt sauce: In a small bowl, combine yogurt, cucumber, chives, salt, pepper, and mayonnaise. Mix well and refrigerate for at least 30 minutes.
