Ingredients
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
Pitas
Chopped lettuce
Halved cherry tomatoes
Thinly sliced cucumbers
Preparation
Step 1In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!Step 2Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.Step 3In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.Step 4Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.Step 5To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.Step 6To 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.)Step 7Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.
Can I make the falafel mix ahead of time? Definitely. In fact, resting the mix overnight can even make it easier to form the balls. Feel free to make the mixture up to 3 days in advance—just be sure to refrigerate in an airtight container until you’re ready to use it. What can I serve with it—besides pita? Falafel is very versatile. A simple salad with chopped lettuce, tomatoes, and cucumbers dressed in tahini sauce and topped with falafel makes a delicious lunch. You could also try replacing the pita with lettuce wraps, or simply eating the falafel balls on their own—maybe with some Greek feta dip on the side? Is falafel healthy? Fried, yes. But falafel is super healthy. It’s packed with protein from the chickpeas and it’s also a great vehicle and accompaniment for tons of veggies (see above.) This makes it a perfect meal for vegetarians. You can even make it vegan, if you want, by opting for the tahini sauce instead of the yogurt. How long do the cooked falafel balls last? Like most fried things, falafel is tastiest right after it’s cooked. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave in a pinch, but we highly recommend reheating them in an oven until they’re warmed through and crisp on the outside. Can I freeze the falafel? Absolutely. You can freeze the falafel balls once they’re cooked and cooled, or (and this is our favorite) you can freeze them uncooked, already formed into balls. We recommend freezing the balls solid on a baking sheet before transferring them to an airtight container or plastic bag. Whenever that falafel craving hits, pull out as many as you want and let them defrost a bit on the counter while you heat up the oil. You’ll be enjoying hot, fresh falafel in no time. Made these perfect little veggie balls? Let us know how they came out in the comments below. This recipe was updated on May 15, 2022, to include more information about the dish.
