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Homemade Falafel

(recipe, Carrie Stewart)

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If you like the deep-fried chickpea patties in Mediterranean restaurants, you'll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.


  1. Falafel
  2. 1 15.0 -oz. can chickpeas, rinsed and drained
  3. 3 Tbsp. tahini
  4. 1 large egg
  5. 2 Tbsp. grated lemon zest
  6. 1½ tsp. ground cumin
  7. 1 clove garlic, minced (1 tsp.)
  8. 1 tsp. lemon juice
  9. 1 tsp. ground coriander
  10. ½ tsp. chili powder
  11. ¼ tsp. salt (or to taste)
  12. ¼ cup all-purpose flour
  13. 2 Tbsp. finely chopped onion
  14. 2 Tbsp. chopped parsley
  15. ½ tsp. baking powder
  16. Olive oil, for frying
  17. Yogurt Sauce
  18. 2 cups plain nonfat yogurt
  19. 3 Tbsp. chopped cilantro
  20. 2 Tbsp. lemon juice
  21. 2 Tbsp. grated lemon zest
  22. 1 Tbsp. ground cumin


  1. To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
  2. Shape ¼ cup chickpea mixture into 1-inch-thick patty, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
  3. Pour enough olive oil into large skillet to have ¼ inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.
  4. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.