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The appetizer, Mediterranean

Falafel with yogurt sauce

Falafel with yogurt sauce are fried chickpea patties served with a cool yogurt and mint sauce, for 6 people as an appetizer. They take 40 minutes of active work split between the night before, for soaking, and the morning, for shaping the patties. Medium difficulty, about €0.90 per person, the key is starting from dried chickpeas you soak yourself, never canned.

Falafel that stay green and tender inside with a crisp shell outside, paired with a cool yogurt and mint sauce, a Middle Eastern classic everyone loves.

Falafel with yogurt sauce
For
6 people
Work
40 min
Total time
14 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€0.90
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Under a crisp golden shell, falafel reveal a green, tender crumb, seasoned with cumin, coriander and fresh herbs. That contrast between the crunch of frying and the soft interior is what makes them worth the effort, far from the dry, dense versions you sometimes find ready made.

This is an appetizer that pleases every age, ideal for a dinner with friends in spring or summer, served alongside a few other small bites. The yogurt and mint sauce brings the freshness that balances the fried exterior, and most of the work happens the night before and the next morning.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 12 h
  2. The same day 3 steps
  3. Before the guests arrive 1 step, 12 min
  4. When it's time to serve 1 step

The night before, soak the chickpeas overnight, the longest step but with no active work. The next morning, blend the batter, shape the 24 patties and make the yogurt sauce, then refrigerate both. Just before guests arrive, fry the falafel and keep them warm, leaving only the plating to do when you serve.

The ingredients

6 people

Pantry

  • Dried chickpeas 250 g
  • Ground cuminoften in the pantry 2 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Baking sodaoften in the pantry 1 tsp
  • Flouroften in the pantry 2 tbsp
  • Frying oiloften in the pantry 1 kg
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Flat leaf parsley 1 bunch
  • Fresh cilantro 1 bunch
  • Fresh mint 0.5 bunch
  • Lemon 1

Dairy

  • Greek yogurt 250 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Soak the dried chickpeas in a large bowl of cold water for 12 hours. 12 h

    Use three times their volume in water, they swell a lot.

The same dayDuring the day, whenever you get a moment.

  1. Drain the chickpeas and pulse them coarsely with the onion, garlic, herbs, spices, salt and baking soda, until you get a grainy paste.

    The mixture should look like damp semolina, not a smooth puree.

  2. Add the flour, shape into 24 small patties and place them on a plate in the fridge.

    Shape the patties with wet hands, they won't stick.

  3. Mix the yogurt with the chopped mint, lemon juice, a little salt and a touch of garlic, then keep the sauce chilled.

    Let the mint infuse in the yogurt for at least an hour, the sauce develops more character.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Fry the falafel in oil at 175°C until well browned, then drain them on paper towels and keep them in a low oven. 12 min

    Test with a single patty first, if it falls apart, add a spoonful of flour to the batter.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the hot falafel on a platter with the yogurt sauce in a small bowl.

    A few sesame seeds and a mint sprig on the yogurt look nice and add flavor.

Our tips to get it right

  • Drain the chickpeas well after soaking and pat them dry with a towel, excess water makes the batter sticky and hard to process.
  • Pulse the mixture rather than running the processor continuously, so you keep a slightly grainy texture that holds together better during frying than a smooth paste.
  • Watch the oil temperature with a thermometer if you have one, too hot and the outside burns before the inside cooks, too cold and the falafel soak up oil.

The variations

  • Swap the fresh cilantro for more flat leaf parsley if some guests dislike its taste, the result stays good though a bit less fragrant.
  • For an oven version, brush the patties with oil and bake 20 minutes at 200°C, flipping halfway, they'll be less crisp but easier to prepare.
  • For kids, shape smaller patties and serve the yogurt sauce on the side without garlic, some prefer it milder.

What to serve it with

  • Warm pita bread for wrapping
  • Hummus or eggplant dip on the side
  • Fresh lemony tabbouleh

Storage

Shaped raw falafel keep 24 hours in the fridge before frying. Once fried, they keep 2 days in the refrigerator in a sealed container and reheat in a few minutes in the oven to regain their crispness. The yogurt sauce keeps 2 days chilled, best made the same day you serve it.

Questions about this recipe

Can I use canned chickpeas to save time?

No, canned chickpeas hold too much water and give a soft batter that falls apart when fried. Soaked dried chickpeas keep the slightly grainy texture the recipe needs.

How do I keep the falafel from breaking apart while frying?

Shape the patties tightly with wet hands and always test one patty first. If it falls apart, mix a spoonful of flour into the remaining batter.

Can falafel be frozen?

Yes, raw shaped falafel freeze well on a tray and can go straight from frozen into the fryer, just extend the cooking time slightly. Already fried falafel lose some crispness once thawed.

What oil should I use for frying?

A neutral oil that handles heat well, like sunflower or peanut oil, works best. Avoid olive oil, its flavor becomes too strong at frying temperature.

Can falafel with yogurt sauce be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make falafel with yogurt sauce?

Allow 14 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in falafel with yogurt sauce?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does falafel with yogurt sauce cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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