Homemade Falafel

Yields 10-12 Falafels

Homemade Falafel

1 (15-oz.) can of chickpeas, drained
4 cloves garlic, roughly chopped
1 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
1 garlic clove, minced
1 tbsp.
lemon juice
2 tbsp.
warm water (plus more as needed)

Chopped lettuce
Halved cherry tomatoes
Thinly sliced cucumbers

In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley,
cumin, coriander, and flour, and season with salt and pepper. Pulse until mixture is coarse
and mealy—do not over blend!

Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to
chill in the refrigerator while the oil heats.

In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
Fry falafels until golden, then transfer to a paper towel-lined plate and season
immediately with salt.

To make the yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and
dill. Season with salt and pepper.

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.