Easy Overnight Chickpea Falafel with Fresh Herb Tzatziki
Crispy homemade falafel made from overnight-soaked dried chickpeas, seasoned with fresh mint, cilantro, and warm cumin. The key to success is using dried chickpeas rather than canned, which creates the proper texture for falafel that holds together during frying. Served alongside cool, refreshing tzatziki made with Greek yogurt, cucumber, and fresh herbs. Perfect for Mediterranean dinners, vegetarian meals, or casual entertaining when you want authentic flavors without the complexity of traditional recipes.
Ingredients
- 2 cups dried chickpeas, rinsed well and soaked overnight
- 1 small yellow onion
- 3 cloves garlic, divided
- 1 bunch mint, washed, divided
- ½ bunch cilantro, rinsed and coarsely chopped
- 1 egg(optional)
- 1 piece bread
- 2 pinches salt
- ½ teaspoon fresh ground black pepper
- 2 teaspoons ground cumin
- 2 lemons, juiced, divided
- 1 cup canola oil, for frying
- 1 cucumber, peeled and seeded
- 1 cup plain yogurt, Greek-style preferred
- salt and pepper, to taste
- 1 package pita or flatbreadnaan bread1:1serving
different bread option
Instructions
- 1
Drain chickpeas and let air dry for 2 hours or more
- 2
Process chickpeas, onion, 2 cloves garlic, half bunch mint, cilantro, egg, bread, salt and pepper, cumin, and half the lemon juice on low speed until thick paste forms with no chunks
- 3
Form mixture into 3-inch patties and let rest while making tzatziki
- 4
Rinse processor and pulse cucumber, yogurt, remaining mint, remaining lemon juice, and last garlic clove on low just until blended
- 5
Season tzatziki with salt and pepper to taste
- 6
Heat canola oil in high-sided, heavy-bottomed pan
- 7
Fry patties on medium high heat for 3 minutes each side until golden brown
- 8
Serve with warm pita or flatbread
Tips
Use dried chickpeas instead of canned for proper texture - canned chickpeas contain too much moisture and will cause falafel to fall apart during frying.
Let the chickpea mixture rest after forming patties to help them hold together better when frying.
Test oil temperature with a small piece of mixture - it should sizzle immediately but not burn.
Good to Know
Cooked falafel keeps 3 days refrigerated, tzatziki keeps 2 days covered.
Falafel mixture can be formed into patties 4 hours ahead and refrigerated. Tzatziki can be made 1 day ahead.
Serve immediately while falafel are hot and crispy with cool tzatziki and warm bread.
Common Mistakes
Use dried chickpeas to avoid mushy texture that causes falling apart
Process to smooth paste to avoid chunks that break falafel apart
Don't skip air-drying time to avoid excess moisture
Substitutions
Vegan Options
General Alternatives
different bread option
FAQ
Can I use canned chickpeas instead of dried?
No, canned chickpeas contain too much moisture and will cause the falafel to fall apart during frying. Dried chickpeas that are soaked overnight are essential for proper texture.
What if I don't have a food processor?
A food processor is really necessary to achieve the smooth paste texture needed. A blender might work but will require frequent stopping and scraping down sides.
How long will the tzatziki keep in the refrigerator?
Fresh tzatziki will keep covered in the refrigerator for up to 2 days. The cucumber may release water over time, so drain before serving if needed.