Crispy Herb Falafel Bites (Print View)
Golden crunchy herb falafel paired with creamy garlic yogurt sauce for a satisfying Middle Eastern appetizer.
# What You Need:
→ Falafel
01 - 1 1/2 cups dried chickpeas, soaked overnight
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic
04 - 1 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1/4 cup fresh dill (optional)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 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 - 1/2 teaspoon black pepper
14 - Vegetable oil, for frying
→ Garlic Yogurt Sauce
15 - 3/4 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 completely dry with a clean kitchen towel to ensure proper texture.
02 - Combine 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. Do not over-process — the mixture should hold together when pressed but retain some texture.
03 - Transfer the mixture to a mixing bowl. Stir in the baking powder and flour until evenly incorporated. Cover tightly and refrigerate for 20 to 30 minutes to firm up.
04 - In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped herbs, salt, and pepper. Adjust seasoning to taste, then cover and chill until ready to serve.
05 - Pour vegetable oil to a depth of 2 inches in a heavy-bottomed skillet or deep pan. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature.
06 - Scoop tablespoon-sized portions of the chilled falafel mixture. Roll into small balls or gently flatten into patties about 1 inch across. If the mixture feels too loose, work in a small amount of additional flour.
07 - Carefully lower falafel into the hot oil in small batches to avoid crowding. Fry, turning occasionally, until deeply golden brown and crisp 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 alongside the chilled garlic yogurt sauce for dipping. Squeeze fresh lemon juice over the top if desired.
# Expert Hints:
01 -
- The outside shatters like a good fried chicken crust while the inside stays vividly green and tender.
- They come together in under an hour and reheat beautifully in an air fryer the next day.
- The garlic yogurt sauce is so good you will want to put it on everything from roast vegetables to your fingers.
02 -
- Do not skip the overnight soak for the chickpeas because under soaked chickpeas will leave hard bits in the center that no amount of frying can fix.
- If the mixture feels too loose to shape after refrigerating, sprinkle in another half tablespoon of flour and let it sit for five more minutes.
- The oil temperature matters more than anything else, too low and they soak up grease, too high and the outside burns before the inside cooks through.
03 -
- Pulse the food processor in short bursts rather than running it continuously so you get uniform small bits instead of a paste on one side and chunks on the other.
- Add a tiny pinch of sugar to the yogurt sauce, it rounds out the raw garlic edge without making anything taste sweet.