Photo: Anna Williams
Prep Time
30 Mins
Makes 4 servings

How to Make It

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Ratings & Reviews

jessiejesusjew's Review

April 16, 2010
Pros: This recipe was simple and fun to make! Warning: It turned out pretty garlicky so if that's not what you want you should try to use less. Cons: It didn't really taste like a falafel, and it's a little heavy. ALSO for some reason the yogurt dip turned out inedibly salty. I would put a little salt at a time and taste it. It was also a little runny so I would recommend using greek plain yogurt which has a thicker consistancy.