Feature-Hashed Falafel

Feature-Hashed Falafel

Contributor: @drhyrum

  • 3 people
  • 30 mins
  • 5 min


  • 1 15-oz can chickpeas, drained
  • 4 garlic cloves, chopped
  • 1 shallot or small onion, chopped
  • 2 tbsp. parsley, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 3 tbsp. all-purpose flour
  • Kosher salt
  • freshly ground black pepper (Yogurt Sauce)
  • vegetable oil for frying
  • 1/2 c. Greek yogurt
  • 1 lemon
  • 1 tbps. extra-virgin olive oil
  • 1 tbsp. freshly chopped dill
  • Kosher salt
  • freshly ground black pepper (Round out to a meal)
  • Pita bread
  • Tomatoes
  • Cucumbers


  1. Combine chickpeas, garlic, shallot/onion, parsely, cumin, coriander, and flour in a food processor. Season lightly with Kosher salt and pepper. Keep it rough and chunky.
  2. Using a 2ā€ cookie scoopy, form falafel balls and place on cookie sheet covered with wax paper. Refrigerate for 10 minutes whilst preparing yogurt sauce.
  3. (Yogurt sauce) In a medium bowl, whisk together Greek yogurt, juice from squeezed lemon, oil and dill. Season with salt and pepper and mix well. With a zester, sprinkle top with 1/4 teaspoon of lemon peel zest. Refrigerate.
  4. Heat 1ā€ vegatable oil on medium heat until a drop of water added to the oil pops (250-300 degrees F).
  5. Fry falafels until golden (3-5 minutes), then transfer to a plate wit a paper towel to absorb oil. Season immediately with Kosher salt.
  6. Serve falafels in pita with tomatoes and/or cucumber, and drizzle generously with yogurt sauce.

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