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Crispy Falafel Recipe with Easy Homemade Creamy Tzatziki Sauce

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A delicious and crispy falafel paired with a fresh, creamy homemade tzatziki sauce. Perfect for family meals, potlucks, or a wholesome lunch.

Ingredients

Scale
  • 1 cup dried chickpeas (soaked overnight, drained)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • 3–4 tablespoons all-purpose flour (or chickpea flour for gluten-free option)
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • 1 cup Greek yogurt (full-fat or dairy-free coconut yogurt)
  • 1/2 large cucumber, peeled and grated (excess water squeezed out)
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Soak the chickpeas in cold water by at least 2 inches overnight (8-12 hours). Drain well and rinse to remove any husks.
  2. In a food processor, combine soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, cayenne pepper, baking powder, salt, and pepper. Pulse until a coarse, grainy mixture forms, scraping down sides as needed.
  3. Transfer mixture to a bowl and stir in 3 tablespoons flour. Add extra tablespoon if mixture is too wet to hold together. The mixture should be sticky but firm enough to shape.
  4. Using wet hands, form the mixture into small balls or patties about 1.5 inches in diameter. Set aside on a plate.
  5. Grate cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels. In a bowl, combine grated cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir to combine and refrigerate until ready to serve.
  6. Pour a few inches of vegetable oil into a deep skillet and heat over medium heat to 350°F (175°C). Test oil by dropping a small piece of falafel mixture; it should sizzle and rise immediately.
  7. Carefully drop falafel balls into hot oil without overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side, turning gently with a slotted spoon.
  8. Remove falafel with slotted spoon and place on paper towels to drain excess oil. Let rest for a few minutes to crisp up. Keep warm in a low oven if making batches.
  9. Serve falafel warm with a generous dollop of creamy tzatziki sauce, pita bread, and fresh salad if desired.

Notes

Soaking chickpeas overnight is essential for fluffy falafel. Pulse the mixture to a coarse texture, not a paste, to ensure crispiness. Maintain oil temperature around 350°F (175°C) and fry in batches to avoid soggy falafel. Tzatziki sauce should chill for at least 30 minutes before serving for best flavor. For a gluten-free option, use chickpea or rice flour. Baking falafel at 400°F (200°C) for 20-25 minutes is a healthier alternative but less crispy.

Nutrition

Keywords: falafel, crispy falafel, tzatziki sauce, homemade falafel, vegetarian, gluten-free option, Middle Eastern recipe, healthy falafel

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