Falafel with Yoghurt Sesame Dip and Salad

Falafels are fritters commonly made using chickpeas. They are said to have originated in Egypt but are now commonly available in Middle Eastern cuisines.

Falafels are easy to make, nutrient-rich, and a great source of protein for vegans and vegetarians. You can serve them with salad and any dip of your choice, as I have done, OR, if you wish to have a heavier version, you can stuff them in pita bread, add sauces and salad veggies, and make it a complete meal.

In my opinion, Falafel itself is heavy, and combining it with bread makes it a dense meal. Therefore, when I make falafels, I simply serve them with a light dip and salads of my choice.

Equipment Needed:

The most important kitchen equipment for making falafels is a food processor. This essential tool helps grind all the ingredients to the right consistency and gets the job done quickly. You also need a pan for deep frying. In my recipe, I air-fried my falafels, which allowed me to make them oil-free. I used my Ninja Air Fryer for the same.

I have shared information about all the kitchen equipment needed to make this delicious dish below.

You can learn about how I set up my Indian Kitchen in Germany here.

Now, let’s start with the recipe:

Ingredients for Falafels with Yoghurt Sesame Dip and Salad:

Ingredients for Falafels

1½ Cups Raw Chickpeas; washed and soaked overnight
1 Large Onion; Finely Chopped
5-6 tbsp Finely Chopped Fresh Coriander Leaves
5-6 tbsp Finely Chopped Fresh Parsley Leaves
2-3 Cloves Garlic
2 Slices White Bread; made into crumbs
1 tsp Salt
½ tsp Baking Soda
1 tsp Red Chilli Flakes
Oil for Frying

Yoghurt and Sesame Dip:

4 tbsp Sesame Seeds
2 Cloves Garlic
250 ml Greek Yoghurt with 10% Fat
½ tsp Sumac Powder
1 tbsp Extra Virgin Olive Oil
1 tsp Dry Dill Leaves
1 tbsp Finely Chopped Mint Leaves
1 tsp Lemon Juice
1/2 tsp Salt

Additionally, you need:

Any Salad of your choice

Some Notes about Ingredient Sourcing in Germany:

Raw Chickpeas: Available in Indian and Turkish Shops. Also available in some supermarkets. Called Kichererbsen in German.
Onion: Available in supermarkets. Called Zwiebeln in German.
Fresh Coriander Leaves: Available in Indian and Turkish shops and in some supermarkets.
Fresh Parsley Leaves: Available in Turkish Shops. Called Petersilie in German.
Garlic: Available in supermarkets. Called Knoblauch in German.
White Bread: I used American Sandwich Bread. Easily available in all supermarkets.
Salt: Available in supermarkets. Called Salz in German. Read about Salt in German Supermarkets here.
Baking Soda: Available in supermarkets. Called Natron in German.
Red Chilli Flakes: Available in supermarkets. Alternatively, you can make them at home by coarsely grinding dry red chillies. Dry Red chillies are available in Indian shops.
Frying Oil: Available in supermarkets. Called Bratöl in German. Read about varieties of oils in German Supermarkets here.
Sesame Seeds: Available in Indian, Asian and Turkish stores.
Greek Yoghurt with 10% Fat: Available in supermarkets.
Sumac Powder: Available in Turkish Shops.
Extra Virgin Olive Oil: Available in supermarkets. Called natives Olivenöl extra in German. Read my article about oil varieties in supermarkets in Germany here.
Dry Dill Leaves: Available in supermarkets and Turkish shops.
Mint Leaves: Available in Indian and Turkish shops and in some supermarkets.
Lemon: Fresh lemons, called Zitronen, are available in supermarkets.

Method to make Falafels with Yoghurt Sesame Dip and Salad:

Method to make Falafels:

Wash the soaked chickpeas. Drain out all the excess water.
Then, grind them in a food processor.
In a mixing bowl, combine ground chickpeas with finely chopped onion, garlic, coriander, and parsley.
Then, add salt, baking soda, bread crumbs and red chilli flakes.
Mix everything well.
Make small balls.
Then, deep fry them on medium heat or air-fry them at 180 degrees C for 20 minutes.

Method to make Yoghurt Sesame Dip:

Whisk yoghurt and transfer it to a serving bowl.
Toast sesame seeds lightly.
Then, add garlic and toasted sesame seeds to a mixie jar and grind them to a fine paste. Add a small amount of water (about 1/2 Cup) to aid in grinding.
Mix this paste with yoghurt.
Add salt, sumac powder, dill and mint leaves, lemon juice and extra virgin olive oil.
Mix and serve.

Putting the dish together:

Serve the prepared falafels with yoghurt sesame dip and salad.

Here is the recipe in printable format: