Falafel is a delicious Middle Eastern dish that is loaded with bold flavors and plant-based protein. The combination of chickpeas fresh herbs create a creamy interior, while frying them in olive oil gives them a crisp exterior. A light yogurt and mint dip is the perfect pairing for the filling falafel. Try these on top of a salad or in a pita with fresh veggies, drizzled with the yogurt mint sauce.


  • 250 grams dried chickpeas
  • 1 red onion
  • 1/2 cup fresh parsley (chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 1 cup bread crumbs
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 tablespoon black pepper
  • mild olive oil (for frying)
  • 1 plain yogurt
  • fresh mint
  • salt
  • pepper


  1. Soak dry chickpeas in plenty of water for 12-24 hours.
  2. Drain chickpeas and rinse.
  3. Grind chick peas, chopped onion, garlic, parsley, cilantro, salt, spices, baking powder and one cup of water until a thick dough forms.
  4. Refrigerate for 30 minutes.
  5. If dough is too soft, add breadcrumbs, as needed.
  6. Heat olive oil in a frying pan.
  7. Shape falafel dough into mini patties.
  8. Fry over medium-high heat until golden brown, for about 5-7 minutes.
  9. For the dipping sauce, finely grind fresh mint and season to taste with lemon juice, salt, pepper and yogurt.
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