World's Easiest Falafel and Tzatziki

By • May 17, 2011 • 146 Comments

2,457 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Is there a better street food than falafel? You can keep your sketchy taco trucks. The smell of the balls frying, the cool, creamy tzatziki on a muggy New York afternoon. The idea that you are eating something good for you that's on the fried food pyramid. It's really got it all.
And it even comes with it's own slideshow:)
marisab67

Food52 Review: Call anything "world's easiest" and we're skeptical, but marisab67 is on to something. We'd never made falafel from scratch before and were astonished at how easy -- and fun -- it could be. The food processor does double duty for the herbed chickpea mixture and then the garlic-scented tzatziki, saving us from both fine-chopping and washing extra dishes. The falafel patties are easily formed (a good time to put children or other passersby to work) and well-behaved in the frying pan. One bite into a pita stuffed with freshly crisped falafel, doused in your perfect tzatziki and a few shakes of hot sauce, and ordering take-out will seem like too much trouble. - A&MThe Editors

Serves 4-6

  • 2 cups dried chickpeas, rinsed well and soaked overnight
  • 1 small yellow onion
  • 1 bunch mint, washed
  • 1/2 bunch cilantro, rinsed and coarsely chopped
  • 3 cloves garlic
  • 1 egg (optional)
  • 1 piece bread
  • 2 pinches salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons ground cumin
  • 2 lemons, juiced
  • 1 cup canola oil for frying
  • 1 cucumber, peeled and seeded
  • 1 cup plain yogurt, Greek style preferred
  • salt and pepper to taste
  • 1 pkg. pita or flatbread
  1. Drain chickpeas and let air dry for 2 hours, or more.
  2. Process chickpeas, onion, 2 cloves garlic, half bunch mint, cilantro, egg, bread, salt and pepper, cumin and half the lemon juice on low speed until a thick paste forms. No chunks or your balls will fall apart.
  3. Form into patties and let rest while tzatziki is made.
  4. Rinse processor and pulse cucumber, yogurt, rest of mint and lemon juice and the last garlic clove on low just until blended. salt and pepper to taste.
  5. Fry patties in canola on medium high heat for 3 minutes each side or until golden brown.
  6. Serve with warm pita or flatbread.
Jump to Comments (146)

Tags: can be made ahead, chickpeas, mediterranean, street food, Vegan, Vegetarian

Comments (146) Questions (16)

Default-small
Default-small
Img_0003

about 1 month ago arielles

This is one of those recipes that you have to follow without deviating from the directions. If you follow it, it is wonderful! I am about to make it for a second time tonight!

Default-small

4 months ago leanne

Wonderful recipe. A shame so many people had negative comments about the tzatziki, I would have thought that a forum like this is about reinventing recipes and bringing in your own creativity. All of it was great for us and our toddler, thank you!

Cowboy_hat

6 months ago Dianecpa

Yes....400 degrees and turn them when they start to brown.

Default-small

6 months ago eternalgradstudent

Has anyone tried baking these instead of frying?

Default-small

7 months ago ascherl

I used blended rolled oats (with resulting texture of breadcrumbs) instead of bread and they held together great. Also used chard, kale and green onion since that's what I had on hand. Tasty!

Default-small

9 months ago S.Levy

No eggs; this is crazy! Try the egyptian falafel récipe. It.'s the civilized one!

Default-small

9 months ago S.Levy

The real falafel are made with "foul akhdar" NOT chick peas! (Green beans)......

Default-small

9 months ago girlwithaknife

Any chance this will work with canned chickpeas? I know it's not the same but it's hard to plan ahead sometimes.

Default-small

3 months ago BrownRedbud

It does not work with canned chickpeas. I found out the hard way. It was a mushy mess that would not hold together or fry. I ended up throwing the whole thing out.

Default-small

about 1 year ago Rich Signell

I just made these and they turned out great. I needed to add about 1/2 cup water to the food processor to get to the "thick paste" consistency. I'm glad the recipe mentions the danger of falling apart, as mine surely would have if I would not have added some water. Perhaps I didn't soak the chickpeas enough? After soaking the 2 cups of dry chickpeas, I had 3 1/2 cups of soaked chickpeas. How many cups *should* there be of soaked chick peas? Or maybe my lemons were not juicy enough? Would about 2T of lemon juice in the mix be about right? Thanks for this great recipe. And I'm a cilantro lover!! ;-)

Default-small

over 1 year ago Rio

OOOOPS. Somehow I missed that the beans weren't cooked. (I cooked, then drained them for the recommended amount of time)-are traditional falafels made with soaked, uncooked beans? Hmmmmm......

Default-small

over 1 year ago Rio

I made these, following the recipe exactly, except for increasing the recipe by 1/2. Since it called for one egg, I decided rather than try to add 1/2 a raw egg, I'd just use them both. The 'batter' turned out runny-would just that 1/2 egg make that much difference? The flavors were awesome-and I added more bread, & more beans s=to stiffen it up, but it was still a bit too liquify toffy well without disintegrating. Any ideas or tips?

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

I made these with students, and unfortunately they were a fail. We followed the "no chunks" directive, but they fell apart regardless. Tzatziki without dill? Really?

Stringio

over 1 year ago Ziba Dehzad

Making this recipe tonight!!!!

Stringio

over 1 year ago emily

Just made these for dinner... so tasty!!! :-) Thanks for the recipe!

Cowboy_hat

over 1 year ago Dianecpa

Delicious and easy! I halved the recipe and froze the leftovers for lunches!

Open-uri20140509-17452-1fz4p19

over 1 year ago SpaCook

Any thoughts as to how many cans of chickpeas this equates to? Would love to do these on the fly tonight...

Default-small

over 1 year ago N N Shenoy

This turned out very well, thanks a ton for sharing!

Stringio

almost 2 years ago Kanchi Agrawala-Dokania

I did make falafel at home but used a premixed product and added my own variation to it. But it is not really easy finding a good falafel joint. In Manhattan, there is a truck that serves falafel which is very good and then very recently I had falafel at Central Park west, Manhattan, NY. That trumped the one that I had on the truck. Most other places serve falafel balls that are too big and undercooked.
http://thesnootyvegetarian...

Default-small

about 1 year ago Lichi

I see this comment is from 8 months ago, but would like to recommend a falafel that opened a few months ago next to my house - it is called "the falafel shop" on rivington street at the lower east side.
After years of being disappointing from Falafel trucks i found this place and it is delish. though i should share :)

Default-small

almost 2 years ago MapToMyStomach

I just made this with my immersion blender and it totally worked!

Badhaircut_copy

almost 2 years ago Archizoom

no offense but when i read "easy" a small handy list of ingredients comes to mind lol

Stringio

over 1 year ago Scott M. Johnson

No offense but it is an easy to make recipe not easy to find in your pantry. If multiple ingredients scare you stick to mac n cheese. Lol.