At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 30 minutes, plus overnight soaking and 1 hour chilling
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 390 kcal
• Protein: 17 g
• Carbohydrates: 42 g
• Fat: 19 g
• Sodium: 761 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1 1/4 cups (300 ml by volume) dried chickpeas, soaked overnight and drained
• 1 medium onion
• 2 cloves garlic
• 1/4 bunch parsley
• 2 sprigs scallions
• 1 tsp fine salt
• 1 tsp ground black pepper
• 1 tsp ground coriander, optional
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp baking powder
• 2 tbsp all-purpose flour

For Frying

• 1 2/3 cups (400 ml by volume) sunflower oil

Yogurt-Tahini Sauce

• 3/4 cup plus 1 tablespoon (200 ml by volume) strained yogurt; use Greek yogurt
• 2 cloves garlic
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/4 teaspoon fine salt

Directions

1. Drain the overnight-soaked chickpeas; do not cook them. Pulse them with the onion, garlic, parsley, and scallions in a food processor, scraping down the bowl as needed.

2. Add the salt, black pepper, coriander, cumin, paprika, and baking powder and pulse again. Transfer to a bowl, fold in the flour without kneading, cover, and refrigerate for at least 1 hour.

3. Stir together the strained yogurt, garlic, tahini, and lemon juice; refrigerate until serving.

4. Shape the chilled chickpea mixture into balls slightly smaller than a walnut.

5. Heat the sunflower oil to 350°F (175°C) in a deep, heavy pot. Fry the falafel in uncrowded batches for 3–4 minutes, until deeply golden and cooked through; drain on a rack.

6. Serve hot with the yogurt-tahini sauce.

Sources

1. USDA FoodData Central — April 2026 data release