Pan-Fried Falafel with Tahini Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden-brown falafel patties made from chickpeas and herbs, served with a creamy tangy tahini yogurt sauce. This middle eastern-inspired vegetarian (vegetarian) ready in about 30 minutes pairs dried chickpeas, small, roughly chopped onion, packed fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Middle Eastern cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 cup dried chickpeas in a large bowl and cover with cold water by 2 inches. Soak overnight (at least 12 hours), then drain well.
  2. Step 2: In a food processor, combine the soaked chickpeas, 1 small roughly chopped onion, 1/2 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Pulse until coarsely ground but not pureed, scraping sides as needed.
  3. Step 3: Transfer the mixture to a bowl, cover, and refrigerate for 1 hour to help it firm up.
  4. Step 4: Meanwhile, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp salt in a small bowl to make the tahini yogurt sauce. Chill until ready to serve.
  5. Step 5: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering.
  6. Step 6: Shape the falafel mixture into 12 small patties (about 2 inches in diameter). Carefully place them in the hot oil and fry for 3-4 minutes per side until golden brown and crisp.
  7. Step 7: Remove falafel with a slotted spoon and drain on paper towels. Serve warm with the tahini yogurt sauce for dipping.

Frequently asked questions

How long does Pan-Fried Falafel with Tahini Yogurt Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Falafel with Tahini Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chickpeas from drying out.

Can I substitute ingredients in Pan-Fried Falafel with Tahini Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Falafel with Tahini Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Falafel with Tahini Yogurt Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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