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Crispy Falafel With Yogurt Dip

Crispy Falafel With Yogurt Dip
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2002

Nutritional Information

  • Per Serving
  • Calories 520Calories From Fat 210
  • Fat 24g
  • Sat Fat 4g
  • Cholesterol 118mg
  • Sodium 1,636mg
  • Protein 20g
  • Carbohydrate 57g
  • Sugar 8g
  • Fiber 8g
  • Iron 4mg
  • Calcium 242mg
What does this mean? See Nutrition 101 .

Quick Tip

Crispy Falafel With Yogurt Dip
Make it a meal: Serve the falafel inside toasted flat bread with sliced cucumber, tomato, and the yogurt dip.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.