Classic Falafel

Classic falafel pin

Classic Falafel is ideal choice for vegetarians. If you are a vegan, you can use tahini instead of yogurt sauce. Crispy Middle Eastern Balls can be served as a standalone dinner, or alongside chicken. Falafel balls are mostly served in a pita, flatbread, or tortilla. You can either bake or fry them.




1 (15-oz.) can chickpeas, drained

4 cloves garlic, roughly chopped

1 shallot, roughly chopped

2 tbsp. freshly chopped parsley

1 tsp. ground cumin

1 tsp. ground coriander

3 tbsp. all-purpose flour

kosher salt

Freshly ground black pepper

Vegetable oil, for frying


1/2 c. Greek yogurt

Juice of 1 lemon

1 tbsp. extra-virgin olive oil

1 tbsp. freshly chopped dill

Kosher salt

Freshly ground black pepper


1/2 c. tahini

1 garlic clove, minced

1 tbsp. lemon juice

2 tbsp. warm water (plus more as needed)

Kosher salt



Chopped lettuce

Halved cherry tomatoes

Thinly sliced cucumbers

Classic falafel


  1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.
  2. Form mixture into falafel balls about 2″ in diameter.
  3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
  4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
  5. To make the yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
  6. To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
  7. Serve falafels in a pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.
Read also  Greek Chicken Recipe


Nutritional Info

Classic falafel nutri info


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