Falafel with Quick Hummus and Yogurt Sauce

Name: Falafel with Quick Hummus and Yogurt Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Dried chickpeas (soaked in water for 24 hours) 2 ½ cups; White onions (small) 1; Garlic 2 cloves; Cumin 1 tsp; Parsley 1 tuft; Fine salt 1 pinch; Black pepper to taste; Precooked chickpeas 1 ¼ cup; Tahini 0.4 cup; Greek yogurt 0.8 cup; Parsley 1 tuft; Tabasco® 10 drops; Smoked paprika 1 pinch; Salt 1 pinch; Black pepper to taste; Greek yogurt 6.67 tbsp; Mint 1 tuft; Lemon juice ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Vegetable oil 4 ¼ cups

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1093

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 1093
Carbohydrates g 78.4
of which sugars g 10.8
Protein g 39.1
Fats g 69.36
of which saturated fat g 11.95
Fiber g 25.2
Cholesterol mg 11
Sodium mg 2500

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + 34 hours of soaking for the chickpeas

PRESENTATION

If you are aiming to bring a taste of the Middle East to your table, this falafel recipe is seriously the way to go. Imagine crispy, golden chickpea patties—really, really good—bursting with aromatic garlic, cumin and fresh herbs. Every bite gives you a pop of tender flavor that's just hard to resist. And the sauce? The real magic happens when you pair these with homemade quick hummus—so, so creamy and ready in minutes—and a tangy yogurt sauce that lightens everything up nicely.

Plus, across the Middle East, falafel is often wrapped in warm pita with fresh veggies, making it a filling yet light meal that's super fun to eat. And here's the thing: what's great about this version is you don’t need any special ingredients—just everyday items from your local store—yet you capture those exotic, Mediterranean vibes everyone loves.

So here's the deal, this falafel recipe is perfect for when friends come over or for busy nights when you want something quick yet satisfying. Just set up a spread and let everyone create their own pita with as much yogurt sauce or quick hummus as they like. The crunchy exterior and soft, moist interior of the chickpea patties really distinguish them from other street foods, with herby, garlicky notes that hit the spot every time.

There are plenty of regional twists to explore—some folks add more parsley or a dash of spicy pepper for an extra kick. Whichever route you choose, you'll get that authentic taste of Middle Eastern cuisine that's easy to recreate at home. You know, serve it as a snack, a Mediterranean appetizer, or a hearty main dish alongside a fresh salad. There's something really satisfying about how these simple, zesty flavors come together, turning a few basic ingredients into a dish that feels special, warm, and perfect for sharing.

INGREDIENTS

1093

Calories per serving

Ingredients for about 15 falafel: Dried chickpeas 2 ½ cups (500 g) - (soaked in water for 34 hours); White onions 1 - (small); Garlic 2 cloves; Cumin 1 tsp; Parsley 1 tuft; Fine salt 1 pinch; Black pepper to taste

For the quick hummus: Precooked chickpeas 1 ¼ cup (300 g); Tahini 0.4 cup (100 g); Greek yogurt 0.8 cup (200 g); Parsley 1 tuft; Tabasco® 10 drops; Smoked paprika 1 pinch; Salt 1 pinch; Black pepper to taste

For the yogurt sauce: Greek yogurt 6.67 tbsp (100 g); Mint 1 tuft; Lemon juice ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For frying: Vegetable oil 4 ¼ cups (1 l)

Preparation

How to prepare Falafel with Quick Hummus and Yogurt Sauce

To prepare falafel with quick hummus and yogurt sauce, start by making the hummus. For this quick version, use pre-cooked chickpeas. Place them in a blender along with the parsley 1, add the yogurt 2 and the tahini 3.

Season with salt and pepper 4 and add the smoked paprika 5 and Tabasco 6.

Blend until you get a thick and homogeneous cream, then transfer it to a small bowl 7. Your quick hummus is ready; now you can focus on the yogurt sauce. Squeeze the lemon 8, collect the juice and add it to the yogurt in a small bowl 9. Also, add the coarsely chopped mint.

Season with oil 10, pepper and salt 11, and stir to combine all the ingredients 12.

Now move on to the falafel. To prepare them, you'll need dried chickpeas soaked in cold water for 34 hours 13 and then dried spread on a clean cloth 14. Peel the onion and cut it into large pieces 15.

Peel the garlic, remove its core 16, and chop it into pieces. Then place the dried chickpeas, onion, and garlic into the blender jar 17 and add the cumin 18. Turn on the blades and blend until you get a homogeneous mixture.

Now add also the finely chopped parsley 19, season with pepper and salt 20, and mix. Transfer the obtained mixture into a large and shallow dish, cover with plastic wrap, and let it rest in the fridge for half an hour 21.

After the resting time, use a spoon to gather a small portion of the mixture 22 and work it with your moistened hands 23 to form small, round, and slightly flattened balls 34 (you can also use a special tool for shaping the falafel).

Put the seed oil in a large pot and bring it to the ideal temperature between 330°F and 356°F (for safety, you can use a kitchen thermometer to measure the temperature). Gently immerse the falafel 25 and fry them, a few at a time, for about 1 minute, turning them often to brown them evenly. Drain the falafel on absorbent paper to dry them from excess oil 26 and enjoy them hot, accompanied by hummus and yogurt sauce 27.

Storage

You can store the falafel in the refrigerator for 2-3 days in an airtight container. You can freeze the raw mixture, also in an airtight container, if you have used all fresh ingredients.

You can store the hummus in the fridge, covered, for 2-3 days. Freezing is not recommended.

The yogurt sauce can be stored in the fridge covered for 1-2 days at most.

For the translation of some texts, artificial intelligence tools may have been used.