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Crispy Falafel with Creamy Yogurt Sauce Recipe

Crispy Falafel with Creamy Yogurt Sauce Recipe

Crispy falafel with creamy yogurt sauce is the perfect appetizer that’s not just satisfying but also bursting with flavor. These golden-brown, crunchy balls of chickpeas and herbs are a wonderful party snack or a delightful addition to a casual meal. Paired with a luscious yogurt sauce, this recipe is sure to impress guests and elevate your snacking experience.

Why You’ll Love This Recipe

This crispy falafel recipe is not only easy to make but also incredibly versatile. The combination of spices and fresh herbs creates a mouthwatering flavor profile, while the creamy yogurt sauce adds a refreshing touch. Whether you’re hosting a gathering or simply craving a tasty snack, this dish is sure to satisfy.

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  • Flavorful: A blend of spices and herbs packs a punch.
  • Crispy Texture: Perfectly fried for that satisfying crunch.
  • Easy to Make: Simple steps for delicious results.
  • Customizable: Adjust spices and serve with various dips.
  • Healthy Option: Packed with plant-based protein from chickpeas.

Ingredients

  • 1 cup dried chickpeas (or 1 can, drained and rinsed)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour (or chickpea flour for a gluten-free option)
  • Vegetable oil for frying
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (for sauce)
  • Salt and pepper to taste (for sauce)

How to Make Crispy Falafel with Creamy Sauce

  1. If using dried chickpeas, soak them in water overnight. Drain and rinse before use. If using canned chickpeas, skip this step.
  2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, lemon juice, and flour. Pulse until a coarse mixture forms, making sure not to over-process.
  3. Transfer the mixture to a bowl and refrigerate for at least 30 minutes to help it hold its shape when frying.
  4. While the falafel mixture chills, prepare the creamy yogurt sauce. In a bowl, mix together the yogurt, olive oil, lemon juice, and salt and pepper to taste. Set aside.
  5. In a deep skillet, heat about 1-2 inches of vegetable oil over medium heat until shimmering. Form the falafel mixture into small balls, about 1-1.5 inches in diameter.
  6. Carefully place the falafel balls in the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. Serve the crispy falafel warm, arranged around a generous dollop of creamy yogurt sauce.

Tips for the Best Results

  • Make sure the oil is hot enough before frying to achieve that crispy texture.
  • Don’t overcrowd the pan; fry in batches if necessary.
  • Allow the falafel mixture to chill; this helps them hold their shape during frying.
  • If the mixture is too wet, add a bit more flour to help bind it.

Easy Variations

  • Swap out herbs: Use mint or dill for a different flavor profile.
  • Add heat: Incorporate a pinch of cayenne pepper or red pepper flakes for some spice.
  • Bake instead of fry: For a healthier version, shape the falafel into patties and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

What to Serve With It

  • Fresh pita bread or pita chips
  • A crisp salad with cucumbers and tomatoes
  • Hummus or baba ganoush
  • Pickled vegetables for a tangy crunch

Storage and Reheating

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through to maintain crispiness. The yogurt sauce can also be stored in the fridge for up to a week.

Recipe Card

Recipe Name: Crispy Falafel with Creamy Yogurt Sauce
Prep Time: 30 minutes (plus chilling time)
Cook Time: 20 minutes
Total Time: 50 minutes (plus chilling time)
Yield/Servings: About 12 falafel balls (serves 4)
Ingredients:

  • 1 cup dried chickpeas (or 1 can, drained and rinsed)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour (or chickpea flour)
  • Vegetable oil for frying
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (for sauce)
  • Salt and pepper to taste (for sauce)

Instructions:

  1. If using dried chickpeas, soak them in water overnight. Drain and rinse before use. If using canned chickpeas, skip this step.
  2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, lemon juice, and flour. Pulse until a coarse mixture forms, making sure not to over-process.
  3. Transfer the mixture to a bowl and refrigerate for at least 30 minutes to help it hold its shape when frying.
  4. While the falafel mixture chills, prepare the creamy yogurt sauce. In a bowl, mix together the yogurt, olive oil, lemon juice, and salt and pepper to taste. Set aside.
  5. In a deep skillet, heat about 1-2 inches of vegetable oil over medium heat until shimmering. Form the falafel mixture into small balls, about 1-1.5 inches in diameter.
  6. Carefully place the falafel balls in the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. Serve the crispy falafel warm, arranged around a generous dollop of creamy yogurt sauce.

Notes: Make sure the oil is hot before frying for crispy falafel.

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