Easy Falafel Recipe with Fresh Cucumber Dill Sauce

If you love bold flavors and crispy bites, this homemade falafel recipe is a must-try. These golden, crunchy chickpea patties are packed with herbs, garlic, and warm spices, then fried until perfectly crisp on the outside and tender on the inside. Paired with a cool and creamy cucumber yogurt sauce, they make an incredibly satisfying meal. Serve them in warm pita bread with fresh tomatoes for a simple, delicious dish that feels like your favorite Mediterranean street food right at home.

Easy Falafel Recipe with Fresh Cucumber Dill Sauce

Ingredients

Cucumber Yogurt Sauce

• 6 oz plain yogurt
• ½ cucumber, peeled, seeded, and finely chopped
• 1 tablespoon mayonnaise (optional)
• 1 teaspoon dried dill
• Salt and black pepper, to taste

Falafel

• 1 (15 oz) can chickpeas (garbanzo beans), drained
• 1 small onion, chopped
• ½ cup fresh parsley
• 2 garlic cloves, chopped
• 1 large egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• ¼ teaspoon black pepper
• Pinch of cayenne pepper
• 1 tablespoon olive oil
• About 1 cup dry bread crumbs (as needed)
• About 2 cups vegetable oil, for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Instructions

1. In a small bowl, combine the yogurt, chopped cucumber, mayonnaise (if using), and dried dill. Season with salt and black pepper to taste. Stir everything together until well mixed. Cover and place the sauce in the refrigerator for at least 30 minutes so the flavors can blend.
2. Add the drained chickpeas to a large mixing bowl. Using a fork or potato masher, mash them until the mixture becomes thick and slightly pasty. Avoid using a blender or food processor here, since the mixture can become too smooth.
3. Place the chopped onion, parsley, and garlic in a blender or food processor. Blend until the mixture becomes smooth. Stir this mixture into the mashed chickpeas until evenly combined.
4. In a small bowl, whisk together the egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne pepper.
5. Pour the egg mixture into the chickpea mixture and add the olive oil. Stir well to combine. Gradually mix in the bread crumbs, adding a little at a time until the mixture holds together easily without feeling sticky.
6. Divide the mixture into 8 portions. Roll each portion into a ball, then gently flatten it into a small patty.
7. Pour about 1 inch of oil into a large skillet and heat over medium-high heat. Once hot, carefully place the falafel patties into the oil. Fry for about 3–4 minutes per side, or until they turn deep golden brown and crispy.
8. Place 2 falafel patties inside each pita half if using. Top with chopped tomatoes and drizzle generously with the chilled cucumber yogurt sauce.

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