Dinner recipes

Classic Falafel in dinner

Falafel will invariably be one of our favorite on-the-go meals. Though nothing’s quicker than selecting up a sandwich from your favored falafel joint in dinner, we promise that making these falafel balls is a cinch. Bonus: Except for being fried, falafel is actually very healthy! An ideal meal for vegetarians, and it’s even vegan if you opt for tahini as an alternative of the yogurt sauce.

Classic Falafel in dinner

Classic Falafel in dinner


(15-oz.) can chickpeas, drained
cloves garlic, roughly chopped
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
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



  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.

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