Crispy Falafel With Yogurt Dip

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Calories 210 calories from fat
    • Fat 24 g
    • Sat Fat 4 g
    • Cholesterol 118 mg
    • Sodium 1,636 mg
    • Protein 20 g
    • Carbohydrate 57 g
    • Sugar 8 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 242 mg


  1. Check 2 15-ounce cans chickpeas, drained and rinsed well
  2. Check 1/4cup fresh lemon juice
  3. Check 1 shallot or 1/2 small onion, finely diced
  4. Check 1/2teaspoon ground cumin
  5. Check 1/2teaspoon red pepper flakes
  6. Check 3 garlic cloves, minced
  7. Check 2teaspoons kosher salt
  8. Check 3tablespoons fresh parsley, chopped
  9. Check 1 1/2cups bread crumbs
  10. Check 2 eggs, whisked
  11. Check 1 1/2cups plain yogurt
  12. Check 1/8teaspoon freshly ground pepper
  13. Check 1/4cup canola oil


  1. In a food processor or blender, process the chickpeas, lemon juice, and ¼ cup of water until almost smooth. Transfer to a large bowl.
  2. Add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon salt, 2 tablespoons parsley, and ½ cup bread crumbs. Mix well. Roll into sixteen 2-inch-diameter balls and flatten slightly to form patties.
  3. Place remaining bread crumbs in a dish. Dip the patties in the eggs, then roll in the bread crumbs, coating evenly.
  4. In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
  5. Heat half the oil in a skillet over medium heat. Cook 8 patties until golden brown, about 2 minutes per side. Drain on paper towels.
  6. Add remaining oil, if necessary, and cook remaining patties, 2 minutes per side. Drain. Serve with the yogurt dip.