International Cuisine > Global Street Food Recipes > Savory Street Food > Falafel (Middle Eastern)

Spicy Falafel with Harissa Yogurt Sauce

Add a fiery kick to your falafel with this recipe featuring a homemade harissa yogurt sauce. This recipe elevates the classic Middle Eastern street food with a spicy and tangy twist.

Enjoy!

Prep Time
24 hours (soaking) + 30 minutes
Cook Time
10-15 minutes
Servings
4
Ingredients
  • 1.5 cups Dried Chickpeas
  • 1/2 medium Red Onion
  • 3/4 cup, packed Fresh Parsley
  • 1/4 cup, packed Fresh Mint
  • 3 cloves Garlic
  • 1.5 teaspoons Ground Cumin
  • 3/4 teaspoon Ground Coriander
  • 1-2 teaspoons (adjust to taste) Harissa Paste
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1-2 tablespoons All-Purpose Flour or Chickpea Flour
  • For frying Vegetable Oil
  • 1 cup Plain Yogurt (Greek or regular)
  • 1 tablespoon Lemon Juice
  • 1/2 - 1 teaspoon (for the sauce) Harissa Paste

Soaking the Chickpeas

Rinse the dried chickpeas thoroughly and place them in a large bowl. Cover with plenty of cold water and soak for 24 hours, or up to 48 hours, changing the water once or twice.

Preparing the Falafel Mixture

Drain the soaked chickpeas very well and pat them dry. In a food processor, combine the chickpeas, red onion, parsley, mint, garlic, cumin, coriander, harissa paste, baking powder, salt, and pepper. Process until finely ground but not completely smooth.

Adjusting the Consistency

If the mixture seems too wet, add flour, one tablespoon at a time, until it reaches a consistency that can be formed into a ball.

Resting the Mixture

Cover the falafel mixture and refrigerate for at least 30 minutes.

Making the Harissa Yogurt Sauce

While the falafel mixture is resting, prepare the harissa yogurt sauce. In a small bowl, whisk together the yogurt, lemon juice, and harissa paste. Adjust the amount of harissa to your desired level of spiciness. Refrigerate until ready to serve.

Frying the Falafel

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Form the falafel mixture into small balls or patties. Gently drop the falafel into the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate.

Serving

Serve the spicy falafel hot, drizzled with the harissa yogurt sauce. Garnish with fresh mint leaves if desired. Enjoy in pita bread or as part of a mezze platter.

Nutrition Facts Estimated per 100g of product

Calories: 350 kcal, Protein: 14g, Fat: 22g, Carbohydrates: 27g, Fiber: 9g

Other Considerations for Nutrition

The spiciness of the dish is adjustable by altering the ammount of Harissa Paste. Use of plain yogurt (Greek or regular) may influence the final nutritional values.

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FAQ

  • Can I make the falafel mixture ahead of time?

    Yes, you can prepare the falafel mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator.
  • Can I use a different type of chili paste?

    Yes, you can substitute harissa paste with another chili paste, but the flavor will be different. Consider using a chili garlic sauce or a gochujang paste, adjusting the quantity to your desired level of spiciness.
  • Is there a vegan substitute for the yogurt sauce?

    Yes, you can use a plant-based yogurt alternative, such as coconut yogurt or cashew yogurt, to make a vegan harissa yogurt sauce.