• 2 cups DRY chickpeas

  • 1 onion, chopped

  • 1/2 cup fresh parsley

  • 2 cloves garlic, chopped

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon salt

  • 1 dash pepper

  • 1 pinch cayenne pepper

  • 1 teaspoon lemon juice

  • 1 tablespoon olive oil

  • oil for frying

  • 1 (6 ounce) container plain yogurt

  • 1/2 cucumber – peeled, seeded, and finely chopped

  • 1 teaspoon dried dill weed

  • salt and pepper to taste

  • 1 tablespoon mayonnaise


  1. Soak the chickpeas overnight. DO NOT COOK. (This is so important. Authentic falafel has no flour to bind because the soaked chickpeas bind themselves).
  2. In a food processor, blend the chickpeas until pasty. Add the olive oil to help this along.
  3. Finely dice or process the onion, parsley and garlic. Stir into mashed chickpeas.
  4. In a small bowl combine cumin, coriander, salt, pepper, cayenne, and lemon juice. Stir into chickpea mixture.
  5. Form 1.5 inch balls and then flatten into patties.
  6. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. (I have also baked these in the oven for 30-40 minutes on an oiled pan, flipping at halfway with excellent success!)
  7. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
  8. Serve falafel with yogurt sauce.