Homemade Falafel

Ingredients

For the falafels

• 1 (15-oz.) can 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

For Yogurt Sauce

• 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

For Tahini Sauce

• 1/2 c. tahini
• 1 garlic clove, minced
• 1 tbsp. lemon juice
• 2 tbsp. warm water (plus more as needed)
• Kosher salt

For Serving

• Pitas
• Chopped lettuce
• Halved cherry tomatoes
• Thinly sliced cucumbers

DIRECTIONS

1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.
2. Form mixture into falafel balls about 2" in diameter.
3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
4. Fry falafels until golden, then transfer to a paper towel–lined plate and season immediately with salt.
5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
6. 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 pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

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