Homemade Falafels with Yogurt Tahini Sauce
Falafels are small patties or balls made from soaked chickpeas, fresh herbs, onion, garlic, and spices, then fried until the crust turns deep golden. They are different from chickpea fritters made with canned chickpeas because the texture starts with raw soaked chickpeas, not cooked beans, which gives them their proper grainy bite. I make them when I want something vegetarian that still feels generous, hot, crisp, and satisfying in a pita or on a salad plate.
This recipe is based on my YouTube video, with a few adjustments since publication to make the proportions clearer for home cooks. The most important correction is the chickpea measurement. In the video, the amount is about 14 ounces of soaked, drained chickpeas, not 14 ounces of dry chickpeas. That detail matters a lot. If you start with too many dry chickpeas and keep the same seasoning, the mixture will taste flat and the texture will be off.
What I look for here is a mixture that looks like damp couscous. Not hummus. Not baby food. If the food processor runs too long, the falafel paste becomes too smooth and heavy. If the chickpeas are too wet, the balls can crack in the oil. The mistake to avoid is thinking canned chickpeas will save time. They are already cooked and too soft for this method.
Why This Version Works
I prefer to use soaked dry chickpeas because they grind into small, firm pieces that hold together naturally. Once mixed with onion, garlic, parsley, cilantro, mint, and spices, the mixture becomes fragrant but still textured. The resting time helps the herbs perfume the chickpeas and gives the mixture a better chance to hold its shape.
This is not the same type of recipe as a creamy chickpea dip or a cold bean salad. It belongs more in the mezze and pita-wrap family, close to something you might serve with thick homemade tzatziki, garlic yogurt sauce, or a bright salad like Greek pasta salad with lemon and oregano. The goal is a hot, herb-heavy falafel with a crisp crust and a soft but not pasty center.
Nutritionally, this is a hearty vegetarian recipe built around chickpeas, herbs, and spices. It is not a low-fat recipe because the falafels are fried, but it is filling, protein-rich for a plant-based dish, and easy to serve with fresh vegetables, pita, or salad.
Ingredients You’ll Need
For the falafels, you need soaked chickpeas, a small onion, garlic, fresh cilantro, parsley, mint, cumin, ground coriander, paprika, a touch of cinnamon, salt, pepper, and oil for frying. Sesame seeds are optional, but I like them because they add a little nutty flavor and a nice speckled look.
A small amount of baking powder is optional, but useful. It lightens the inside slightly. Flour is also optional, but I treat it as insurance. If the mixture feels too damp or does not hold when pressed in your hand, add a spoon or two of chickpea flour or all-purpose flour.
For the sauce, I keep it fresh and simple: Greek yogurt, tahini, lemon, garlic, herbs, cumin, olive oil, and salt. It is close in spirit to a yogurt-tahini sauce, thicker than a vinaigrette but looser than a dip. If you like this style of sauce, the site also has a full guide to easy homemade sauces and condiments.
Step-by-Step Instructions
1. Soak the Chickpeas
Place about 1 cup of dry chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for 12 hours, or overnight. They will swell a lot, so do not use a tiny bowl.
Drain them well, rinse them, then spread them on a clean towel and dry them carefully. At this point, you want about 2 1/2 cups of soaked chickpeas. They should feel firm when you press them, not soft like canned chickpeas.
2. Build the Falafel Mixture
Add the soaked chickpeas to a food processor with the onion, garlic, parsley, cilantro, mint, cumin, ground coriander, paprika, cinnamon, salt, and pepper.
Pulse in short bursts. Stop often and scrape the sides. At first, the machine may sound like it is struggling a little because the chickpeas are still firm. That is normal. Keep pulsing until the mixture is evenly chopped.
At this point, it should look grainy and moist, almost like green couscous that sticks together when squeezed. If you can roll a small amount between your palms and it holds, you are there. If it crumbles instantly, pulse a bit more. If it feels wet and pasty, add a spoon of chickpea flour.
3. Rest the Mixture
Transfer the mixture to a bowl, cover it, and refrigerate for 1 hour. I make it this way because the rest gives the herbs, onion, garlic, and spices time to settle into the chickpeas. It also makes shaping easier.
This is a good moment to prepare the sauce, warm pita, or make a fresh side like creamy basil avocado salad or cold cheese tortellini salad if you want a bigger meal.
4. Make the Yogurt Tahini Sauce
In a small bowl, combine Greek yogurt, tahini, lemon juice, grated garlic, chopped parsley, chopped mint, cumin, olive oil, and salt. Stir until smooth.
Taste it. If it feels too thick, add a teaspoon of water or lemon juice. If it tastes flat, it probably needs salt. If it tastes too sharp, add a little more yogurt or tahini. The sauce should be fresh, creamy, and bright enough to cut through the fried crust.
5. Shape the Falafels
Use slightly wet hands to shape the mixture into small balls or patties. I prefer small patties if cooking in a skillet because they brown evenly and are easier to turn. Balls look beautiful, but they need enough oil to cook properly all around.
Press each one firmly but do not crush it. You should feel the mixture compact slightly in your hands.
6. Fry Until Golden
Pour about 1 inch of neutral oil into a heavy skillet or saucepan. Heat to 350°F to 360°F. If you do not have a thermometer, drop a tiny piece of mixture into the oil. It should bubble right away, not sink quietly and not burn instantly.
Fry the falafels in batches for about 4 to 5 minutes, turning as needed, until they are deeply golden. Do not overcrowd the pan. The oil temperature will drop when the falafels go in, so give them space.
You know they are ready when the crust is firm, the color is golden brown, and the kitchen smells like toasted chickpeas, herbs, and cumin. Drain on paper towels and season lightly with salt while hot.
What to Serve with Falafels
Falafels are best hot, right after frying. Serve them in warm pita with yogurt tahini sauce, cherry tomatoes, cucumber, herbs, and a little extra tahini.
For a mezze-style meal, add orzo pasta salad, spicy avocado tuna salad with harissa dressing, or homemade garlic croutons over a big green salad. If you want a warm sandwich-style dinner another night, the same pita-and-sauce idea also works beautifully with chicken döner kebab.
Substitutions and Variations
Do not substitute canned chickpeas in the falafel mixture. They are too soft and wet. If you only have canned chickpeas, make a chickpea patty recipe instead, not classic falafels.
Use cilantro and parsley together if possible. If you dislike cilantro, use more parsley and a little extra mint. The flavor will be different but still fresh.
For a gluten-free version, use chickpea flour instead of all-purpose flour if the mixture needs help holding together.
For more heat, add cayenne, chili flakes, or a small spoon of harissa to the sauce. For a brighter sauce, add more lemon zest or a splash of cold water to loosen it.
You can shape the mixture into patties instead of balls. Patties are easier for beginners because they need less oil and are easier to flip.
FAQ
Can I bake these falafels?
You can, but the result will be drier and less crisp. Brush them generously with oil and bake at 425°F until browned, flipping halfway. Fried is better for the classic texture.
Can I air fry them?
Yes, but spray or brush them well with oil. Air fry at 375°F until browned and firm. The crust will be lighter than fried falafels.
Why did my falafels fall apart?
Usually the mixture was too wet, too coarse, or not rested long enough. Dry the soaked chickpeas well, pulse until the mixture holds when squeezed, and add a spoon of chickpea flour if needed.
Can I make the mixture ahead?
Yes. Make the mixture up to 24 hours ahead and keep it covered in the fridge. Shape just before frying for the best texture.
Can I freeze falafels?
Yes. Freeze them shaped and uncooked on a tray, then transfer to a bag. Fry from frozen at a slightly lower temperature so the inside has time to heat through.
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Homemade sauces and condiments
Homemade Falafels with Yogurt Tahini Sauce
Ingredients
- Falafels
- 1 scant cup dry chickpeas soaked overnight, drained and dried, about 2 1/2 cups soaked
- 1 small yellow onion roughly chopped, about 3/4 cup
- 2 to 3 garlic cloves
- 1 packed cup fresh parsley
- 1 packed cup fresh cilantro
- 8 to 10 fresh mint leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon optional
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1 tbsp toasted sesame seeds optional
- 1/2 tsp baking powder optional
- 1 to 2 tbsp chickpea flour or all-purpose flour only if needed
- Neutral oil for frying
- Yogurt Tahini Sauce
- 1/2 cup Greek yogurt
- 1 tbsp tahini
- Juice of 1/2 to 1 lemon
- 1 small garlic clove grated
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 pinch ground cumin
- 1 tbsp olive oil
- Salt to taste
- For Serving
- Warm pita bread
- Cherry tomatoes halved
- Cucumber optional
- Fresh cilantro or parsley
- Extra tahini optional
Instructions
- Soak the dry chickpeas overnight in plenty of cold water. Drain, rinse, and dry very well. Do not cook them.
- Add the soaked chickpeas, onion, garlic, herbs, spices, salt, and pepper to a food processor. Pulse until the mixture looks grainy and holds together when squeezed.
- Add sesame seeds and baking powder if using. If the mixture feels too wet, add 1 to 2 tbsp chickpea flour or all-purpose flour.
- Cover and refrigerate for 1 hour.
- Mix the yogurt, tahini, lemon juice, garlic, herbs, cumin, olive oil, and salt. Adjust with more lemon or salt to taste.
- Shape the falafel mixture into small balls or patties with slightly wet hands.
- Heat 1 inch of neutral oil to 350°F to 360°F.
- Fry in batches for 4 to 5 minutes, turning as needed, until deeply golden and crisp.
- Drain on paper towels and serve hot in pita with yogurt tahini sauce, tomatoes, cucumber, and herbs.
Video
Notes
FAQ
Can I bake these falafels?
You can, but the result will be drier and less crisp. Brush them generously with oil and bake at 425°F until browned, flipping halfway. Fried is better for the classic texture.Can I air fry them?
Yes, but spray or brush them well with oil. Air fry at 375°F until browned and firm. The crust will be lighter than fried falafels.Why did my falafels fall apart?
Usually the mixture was too wet, too coarse, or not rested long enough. Dry the soaked chickpeas well, pulse until the mixture holds when squeezed, and add a spoon of chickpea flour if needed.Can I make the mixture ahead?
Yes. Make the mixture up to 24 hours ahead and keep it covered in the fridge. Shape just before frying for the best texture.Can I freeze falafels?
Yes. Freeze them shaped and uncooked on a tray, then transfer to a bag. Fry from frozen at a slightly lower temperature so the inside has time to heat through.🔗 Useful Links
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