Pan-Fried Falafel with Tahini Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 blends dried chickpeas, small, roughly chopped onion, packed fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 270 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried 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
• 1/2 tsp black pepper
• 1/2 cup for frying vegetable oil
• 1/2 cup Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 1/4 tsp salt for sauce

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.