Greek Yogurt Sauce For Falafel

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Cut Out Shapes From The Dough

Falafels & Yogurt Dipping Sauce

We recommend taking a ball of dough one at a time. Squish it with your hand until the dough sticks together. Then roll it into a ball.

Place it onto a floured work surfaced and press down on the ball to flatten it. Then cut out your shape.

If you prefer to make falafel balls then you can simply roll each piece of mixture into bitesize balls with your hands, and set them aside.

How To Make Falafel Wraps:

Start by prepping all the toppings you would like to include. I highly recommend both the pickles and the pickled red onions the acidity in pickled veggies elevates the flavors and brings a brightness to the chickpea patties. Pickled red onions can be made in about 15 minutes so no worries if you dont have any stocked in your fridge!

Next, make falafel patties by blending canned chickpeas with some heat from Sriracha, fresh parsley and spices. A few minutes in a cast iron skillet with olive oil and you have quick + easy smashed falafel patties. I like doing it this way because its so much easier that forming balls and trying to pan fry all the sides and heat the middles at the same time.

Step by Step Photos Falafel Patties

Best Falafel Sauce With Sesame & Yogurt

Are you looking for a creative sauce for falafel sauce from scratch to make at home? Then try out my simple yogurt dipping sauce with sesame oil: the best falafel dipping sauce ever!

Are you asking me what my favorite falafel sauce is?

Then that must be my homemade and savory sesame yogurt dip no doubt! I love that earthy flavor of sesame.

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Baked Falafel With Yogurt Tahini Sauce

makes ~30 falafel in ~45 minutes


1lb dried chickpeas, soaked overnight 1 small onion, coarsely chopped3 garlic cloves, coarsely chopped1 lemon, juiced


for the falafelSoak chickpeas overnight with enough water to cover of water by about 3. Theyll double in size.

Note: Do NOT used canned chickpeas/garbanzos for falafel. Theyve absorbed too much moisture from cooking to create the texture necessary for falafel. Youll end up with hot baked hummus.

Drain and rinse the chickpeas. Place them in a food processor along with onion, garlic, lemon juice, parsley, cilantro, cumin, turmeric, cayenne pepper, salt, cinnamon and cardamom. Pulse until the mixture is a course meal. Scrape down the sides as necessary. The mixture should hold together when formed into a ball. If its still loose, add olive oil and pulse again. I added 2 tbsp of olive oil to the mixture and pulsed about 30 seconds before the mixture held together. If your mixture is still too loose, try adding a couple tablespoons of flour or an egg to help bind the mixture.

Cover and chill the mixture for 1-2 hours. Once chilled, stir the baking powder dissolved in 1 tablespoon of water into the mixture. With slightly damp hands, form about 2 tbps of the falafel into balls about 2 wide.

Choose Your Own Falafel Adventure Time: baked or fried?

for baked falafel

for fried falafel

for the yogurt tahini sauce

Combine all ingredients. Add salt and pepper to taste.

assemble pita

Prep Time:

How To Make Tzatziki

Mixed Vegetable Falafel With Cilantro

Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing .

Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs , garlic, lemon juice and salt. Its a refreshing chilled sauce, dip or spread.

I traveled to Greece last fall and ordered tzatziki at every restaurant. Im serious. I enjoyed tzatziki with every single meal, even breakfast. This recipe tastes just like authentic tzatziki.

I tend to associate tzatziki with Greek food, but youll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.

Tzatziki is often served with grilled meats and gyros, but I cant think of a grilled or roasted vegetable it wouldnt play nicely with. You can also serve up some tzatziki with your next appetizer spread. Lets make some already!

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Can I Use Canned Chickpeas For Falafel

Weve made this recipe using both canned chickpeas and freshly cooked chickpeas. We prefer the taste of chickpeas that are cooked from scratch. These do take a long time to boil so we often make them in advance. But canned chickpeas work very well too. You may need to adjust the quantity of flour that you add, until you get the right dough consistency.

Baked Falafel With Spicy Tomato

Minutes Prep Time: 15

  • 2 cans garbanzo beans, drained, rinsed

  • 1 tablespoon water

  • 1/2 cup chopped fresh Italian parsley

  • 1/4 cup all-purpose flour

  • 1 tablespoon finely chopped garlic

  • 2 teaspoons ground cumin

  • 1/4 teaspoon ground black pepper, divided

  • 2 tablespoons canola oil

  • 1 can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

  • 2/3 cup plain nonfat Greek yogurt

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Falafel Burgers With Creamy Yogurt Sauce

Vegan Falafel Pita W/ Tzatziki Sauce

Now 20 years into motherhood, I can reflect back and see what an amazing ride its beenand a hard one, too. As a new mom, I was so exhausted I would fantasize about building a padded room full of child-safe toys so I could sleep on the floor while the kids played. Having three girls under the age of six was sometimes so demanding, I wanted to lock myself in that padded room. Alone.

One thing that wasnt hard for me, though, was the fertility part of the equation. Pregnancy and childbirth werent exactly a breeze, but getting myself in the family way was. In the years since then Ive gained enormous empathy for couples who struggle with infertility. Like most of us, Ive heard too many stories to count of miscarriages, failed IVFs, and unsuccessful attempts at adoption. Among the most heartbreaking and hopeful, though, was the story food blogger Sonja Overhiser shared over dinner when we met last spring.

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Falafel Wraps With A Minty Yoghurt Sauce

Oh, can you feel it? A little more light in the day, a little more blue in the sky and the first snowdrops, yes we are coming towards the end of a very dull January. And that means we are getting closer to Spring, I can almost smell it. Blue skies make for better days don’t you think? I love Winter but there is only so much grey I can take before I start booking flights out of here. So with bluer skies comes brighter foods and these Falafel Wraps are here to cheer up the end of January.

These falafel wraps come with a tangy, minty, lemon and garlic yoghurt sauce and are the lunch of my dreams. The falafel is garlicky and warmly spiced, served in a flour wrap with baby gem lettuce, slices of cucumber and cherry tomatoes. But it is this falafel sauce that really makes this a mouthwatering, flavour bomb of a lunch. This sauce is minty, lemony, garlicky and is beyond easy to make so please do not skip it. It lifts the falafel up and gives them a good old shake. I used small flour wraps to serve these in but you could use flatbread too if you prefer, it’s up to you.

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Falafel Wraps With Mint And Lemon Yoghurt Sauce

  • 1 x 400g tinchickpeas
  • 1handfulfresh corianderstalks removed and roughly chopped
  • 4spring onionsroughly chopped
  • 1heaped tspred harissa
  • 2fat cloves of garlicminced
  • ¼ tspground black pepper
  • 2tbspolive oil for cooking

For the Mint & Lemon Yoghurt Sauce

  • 150gnatural plain yoghurt
  • 6 or 7 mint leaveschopped
  • 1 fat clove of garlicminced
  • ¼tspcracked black pepper
  • 1smalllemon, the zest of

To Serve

Tips For Crispy Falafel Sandwiches

Mixed Vegetable Falafel With Cilantro
  • Make sure to create a nice pool of oil on your baking sheet. These falafels require a lot less oil, because theyre baked and not fried. So, in order to achieve a nice crispy coating, you want to make sure each falafel is sitting in some oil.
  • Get the falafel mix texture just right. You dont want a loose crumbly mixture or a completely pureed mixture. It should hold together while still having small bits of chickpeas. If its too dry and falling apart, try adding a little of the canned chickpea liquid. If its too wet and sticky, add a little more flour to soak up some of the moisture.
  • Make a double or triple batch to keep in the freezer! As a general rule of thumb, I like to make double batches of EVERYTHING. Having a freezer full of already prepared foods, is life saving and a huge source of relief on the days I dont feel like cooking. To freeze uncooked falafel patties, place between layers of parchment paper and store in a freezer safe container. When ready to cook, let thaw and bake as instructed. To freeze cooked falafels, store in freezer safe container. To reheat, place in a 400 degree oven and bake for 10 to 15 minutes, until crisp and warmed through.

If you make these Crispy Falafel Sandwiches with Tahini Yogurt Sauce make sure to leave a comment or give it a rating! And if youre into taking photos of your food , be sure to give me a tag on !

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Can I Use Yoghurt Instead Of Cream In A Sauce

A mixture of Greek yogurt and whole milk is another alternative to heavy cream that will help you thicken up your recipes. Note that this substitute can add thickness to dishes like soups or sauces, but it shouldnt be used in recipes that require whipping.

Falafel With Tahini Yogurt Sauce

Hello, welcome! I am happy youre here today. Todays recipe is a special request from Alex, who has been sorely missing his favorite falafel sandwich. Falafel is a chickpea fritter, with herbs and spices, fried to a golden brown. Its often served in a pita with cucumbers, tomatoes and tahini sauce or hummus. My favorite place to get falafel was near my old office in Cupertino, California and you could get your falafel sandwich with herby french fries tucked inside. So good! Today, we can do it however we like because this is the best homemade falafel I have ever tasted! Lets do it, Falafel with Tahini Yogurt Sauce.

Start by soaking the 8 ounces dried chickpeas overnight. Its not recommend to use canned chickpeas because they will make the falafel stodgy, and I reckon its because the the canned chickpeas are already cooked, so instead of going into the mixture firm and uncooked, they will just get overcooked and mushy in the hot oil.

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Ingredients For Making This Sauce

  • Plain Unsweetened Greek Yogurt The yogurt serves as a base for the sauce. Greek yogurt has an exceptionally unique taste that is velvety in texture and extremely tangy. This makes it an excellent savory ingredient. Ensure its full fat, otherwise youll miss out on the creamy consistency. Also, if you do not have Greek yogurt, sour cream is an amazing substitution for this recipe
  • Lemon Zest and Lemon Juice The use of lemons in this sauce is meant to enhance the flavor. In addition to having amazing flavor profile, lemons provide food with the flavor it craves. In addition, adding lemon zest to the sauce will give it a stronger flavor because its essence is stronger.
  • Fresh Dill This sauce needs to be made with fresh dill and not dried one. The dried dill will not soften because this is a cold sauce and the absence of heat will not help it do so.
  • Salt and Black Pepper added to boost taste.
  • Cayenne Pepper this is optional to add a bit of heat to the sauce.
  • Olive Oil you can add this too if you want the sauce to be more velvety. Be aware that it may slightly counter the tanginess present in the sauce by a little.

Ounce Container Plain Low

Falafel Waffle Gyro Greek Food Dairy Free Tzatziki Sauce [Falafel Wrap, Dairy Free Greek Tzatziki]

Yogurt sauce for falafel recipe. Garbanzo beans about 2 cups juice of 12 lemon. Falafels Makes 12. Scrape down the sides and add the lemon juice yogurt and 1 tablespoon olive oil.

Mix well until a peanut butter consistency has formed. How to make easy tahini sauce for falafel. Pour the plain yogurt in a medium mixing bowl and then add the garlic paste and the toasted sesame oil.

Add the tahini sesame paste and yogurt to the same bowl. 14 cup fresh cilantro. Process the chickpeas parsley cilantro garlic scallions flour cumin coriander salt and pepper in a food processor until fully incorporated.

Then add the sesame seeds. 14 cup fresh parsley. It is customary to serve it as a starter with the complement of a yogurt sauce.

Form into 12 falafel. Give the yogurt a good stir. 12 medium sized onion.

For the Falafel. Then they are crushed to obtain a sandy texture that we will then mix with the rest of the ingredients. ¼ teaspoon cayenne pepper.

1 clove garlic grated. Spicy Yogurt Sauce. Transfer the mixture to a medium bowl.

In a small bowl stir together the garlic dill lemon juice Greek yogurt olive oil kosher salt and 2 tablespoons water. Tablespoons onions thinly chopped. Cups yogurt or 2 cups sour cream.

Add equal parts water 4 tbsp for a thick falafel sauce. 1 teaspoon fresh lemon juice. In falafel chickpeas or beans are not cooked but simply hydrated in water.

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Falafel With Yogurt Tahini Sauce

In my ongoing quest to find foods that are both healthy and easy for toddlers to hold themselves, I decided to make falafels for Kenya. The only trick to this dish is to make them suitable for his little taste-buds without having to fry them in gallons of oil like most falafel recipes call for.

Falafels are made with a base of garbanzo beans, a legume also known as chickpeas. Have you ever looked closely at a chickpea? Some say they look like a chick’s beak, hence the name. Beak or no beak, they’re a powerhouse of fiber. Fiber is an important part of a little one’s diet because it tends to fill them up longer then other foods, giving them energy to run around and play. Garbanzo beans are an excellent vegetarian source of protein and are high in calcium, magnesium and folate.

I also added a little yogurt dipping sauce alongside this recipe which boosts the nutritional content of the meal even more and adds a little fun for the kids. Now, if I can only get my husband out of Kenya’s food, which is slowly becoming their food. My husband figures that if what Kenya’s eating is super healthy, he wants to eat it too. Like father, like son. Or should I say, like son, like father?!

How To Make Tzatziki Sauce

Once your cucumber is prepared, making tzatziki is as simple as measuring out ingredients and mixing!

  • In a bowl, combine plain Greek yogurt, the grated cucumber, garlic, fresh lemon juice, olive oil, fresh dill, salt and pepper. Its really that simple.
  • Its traditionally made with sheep or goat yogurt, but I use plain Greek yogurt because it is easy to find and we always have it in the fridge.
  • I recommend using a good quality plain Greek yogurt. You can use whole milk, low fat, or fat-free yogurt. Obviously, the higher the fat content, the creamier your tzatziki will be. Use your favorite!
  • If you want to add more herbs, fresh mint and/or parsley can be stirred in as well.
  • I recommend giving your tzatziki around 20 minutes to chill in the refrigerator before serving to let the flavors meld and come to life.
  • You can store the tzatziki sauce in an airtight glass container in the refrigerator for up to 4 days.

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Variants Of The Recipe For Homemade Baked Falafel With Yogurt Sauce:

If you prefer to cook the falafel, add a dessert teaspoon of baking powder to the mixture, and after the dough has set and the balls have been created, cook them for a few minutes in plenty of hot oil. Transfer them to a plate with kitchen paper to drain the oil and youre done!

To give it a different and equally delicious touch, you can add 1/2 red pepper to the mixture, it will be spectacular. And even if it is going beyond the established, put the spices that you like the most since for example, a touch of curry is great and even a little chili if you like spicy.

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