Making seafood soups, paella, and other dishes is a breeze with this delicious prepared seafood stock.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 (6 ounce) container plain yogurt
- ½ cucumber – peeled, seeded, and finely chopped
- 1 tablespoon mayonnaise (Optional)
- 1 teaspoon dried dill weed
- salt and pepper to taste
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 onion, chopped
- ½ cup fresh parsley
- 2 cloves garlic, chopped
- 1 large egg
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 1 dash black pepper
- 1 pinch cayenne pepper
- 1 tablespoon olive oil
- 1 cup dry bread crumbs, or as needed
- 2 cups oil, or as needed, for frying
- 2 pita breads, cut in half (Optional)
- 1 cup chopped tomatoes (Optional)
Instructions
- Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
- Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
- Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
- Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
- Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 7 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 1580 mg |
| Sugars | 8 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Best falafel I’ve had. Admittedly I’m not an expert on falafel but they always seem bland and dry (or greasy) to me. Made these with some adjustments for a vegetarian friend and he gave them 2 thumbs up. Per other reviews – I added some fresh cilantro, used flour instead of bread crumbs and doubled the recipe. These were super flavorful and I’ll be making them again.
I made this numerous times. The last few times, I made the falafel in the air fryer. YUM! I somehow ran out of cumin and used curry instead. Double YUM!
Great recipe! I cooked up dried chickpeas with a clove of garlic for 1 hour to use instead of canned chickpeas. It may need one more egg because although I was able to form them into patties… they were very fragile when flipping them in the pan when frying them. I also used cashew milk yogurt in the sauce and also a crushed clove of garlic in the sauce. I added a mix of diced tomatoes, onion, and cilantro to the sandwich. Loved the recipe.
I made it without the cucumber sauce for reference loved it. oily and crunchy but smooth on the inside with so many spices. I was skeptical at first but it’s really good.
I used a different recipe for the falafel, but made this cucumber sauce. DELICIOUS. Thanks!
I used green onions (1/4 cup) instead of a regular onion, plus added 1/2 cilantro and 1/4 cup mint to the mixture, as I’ve seen in other falafel recipes. I omitted the baking powder (other recipes don’t call for it), and cut the salt to 1/2 tsp. (just a personal preference). I also cut the bread crumbs down to 3/4 cup, which was perfect. I pan-fried in olive oil the first time, and baked them at 450 on parchment paper for 20 minutes (flipping after 10 minutes) the second time, which was healthier. Thanks for the recipe!
The recipe makes pretty tasty falafel. The sauce is also quick and delicious. However, making them really left a mess. These falafel are extremely fragile. I made the mistake of trying to make slightly smaller patties and cooking them in batches. But as I was flipping them, a couple fragmented and made a mess of my oil. When the small pieces started to burn, I had to start a new pot of oil. Deep frying is already messy. WIth two pots of oil, it is even worse. I probably will try a different recipe next time, but the sauce will be probably be remade.
I followed heavensnt86 suggestions and they turned out fantastic!
I love this recipe and so does my husband!! Just make sure to use unseasoned bread crumbs (otherwise it may end up too salty!), and know that the cucumber sauce doesn’t keep too well, so make it fresh
Amazing! SO easy and delicious! I will try baking them next time to make it a little healthier. I will be eating these a lot!
This falafel is amazing and so easy. I followed the advice of one of the other reviewers and used baking soda instead of baking powder, and I didn’t make the cucumber sauce. But the falafel tastes just as good as what I get at restaurants.
Next time I’ll use small onions and make the balls smaller so raw onion isn’t as prominent. Also I subbed egg replacer and vegan sour cream to eliminate the animal products. Great flavors. Thanks!
First time making falafel, turned out delicious, family loved it….but it was quite the experience. For some reason, my mixture turned out extremely sticky, could not form any resemblance to a ball or patty. So I first started adding cornmeal to the parchment paper (like making pizza dough), then added more to my hands, the mixture…I added breadcrumbs, wet my hands, tried everything. Finally got it to form, dropped them in just about 1/4” of oil to crisp the surface, then 5-7 minutes in 400 degree oven. The cornmeal really made them
It was amazing!! Better than the local Greek restaurant we go to. THANK YOU! We made 16 falafels instead of 8 so we didn’t have to make the oil in the pan so tall (we used 1/2 inch of oil instead of 1 inch).
These were DELICIOUS. I haven’t liked falafel before, but this recipe is so on point that I’ve made it repeatedly. Friends love it, the kids love it, and I love it so much that I’ll mix some up just for lunch.
Prepared as directed, and it completely disintegrated in the pan. Tried adding more breadcrumbs and egg (our eggs are quite small), and it still fell apart. Finally added a ton of flour, which of course altered the taste and texture. I will have to keep looking for a good falafel recipe.
Sean’s falafel was an excellent choice for us. We loved it.
Delicious! I made the recipe as written except used baking soda instead of baking powder as others recommended. I baked the falafel (10 patties) at 425° for 15 minutes after spraying the pan and patties with cooking spray. I then flipped them for another spray and 15 minutes of baking. Perfection! Nice and crispy on the outside and moist on the inside. Served them in pita bread with the cucumber sauce and tomatoes. Will definitely make again! Thanks for the recipe!
Delicious recipe. I just pan fried though, did not need to deep fry. Still had great flavor. Followed all the steps. Everyone liked it so I doubled the next time. Double made about 13 small patties. Sauce was tasty too.
Excellent Dish. Thank You.
My husband lost count of how many mini pita halves he ate! I only wish my son didn’t see what was going into them.