I love how this falafel and cucumber sauce recipe brings together fresh flavors and simple ingredients to make a tasty meal. It’s one of those dishes that feels special but is easy enough to make at home. I can’t wait for you to try it and enjoy the crispy falafel with the cool, creamy sauce.
Some ingredients like dried chickpeas need to be soaked overnight, so plan ahead if you want to make this recipe. Fresh parsley and dill add a bright flavor, so look for those in the produce section. If you don’t have plain yogurt at home, you can find it in the dairy aisle, and the cucumber for the sauce should be fresh and firm.

Ingredients For Falafel And Cucumber Sauce Recipe
Dried chickpeas: These are the main base for falafel and need to be soaked overnight to soften.
Onion: Adds a mild sharpness and moisture to the falafel mix.
Garlic: Gives a punch of flavor that makes the falafel taste fresh and savory.
Fresh parsley: Adds a bright, herbal note that lightens the falafel.
Ground cumin: A warm spice that gives the falafel its classic Middle Eastern flavor.
Ground coriander: Adds a slightly citrusy and nutty taste to the mix.
Salt: Enhances all the flavors in both the falafel and the sauce.
Baking powder: Helps the falafel become light and fluffy when fried.
All-purpose flour: Binds the falafel mixture so it holds together while cooking.
Vegetable oil: Used for frying the falafel until golden and crispy.
Plain yogurt: Forms the creamy base of the cucumber sauce.
Cucumber: Grated to add freshness and crunch to the sauce.
Fresh dill: Adds a delicate, slightly tangy flavor to the sauce.
Lemon juice: Gives the sauce a bright, zesty kick.
Technique Tip for This Recipe
One of the most important steps in this Falafel recipe is getting the right texture for the mixture before frying. When you use the food processor to combine the soaked chickpeas, onion, garlic, parsley, and spices, you want the mixture to be coarse and crumbly—not too smooth or mushy. Here’s how to do it:
- Add the soaked chickpeas and chopped onion, garlic, and parsley into the food processor.
- Pulse the machine in short bursts instead of running it continuously. This helps you control the texture better.
- Stop and check the mixture often. You want it to look like tiny crumbs, not a paste.
- If it looks too wet or sticky, add a little more flour to help it hold together.
Getting this right makes frying easier because the falafel won’t fall apart in the hot oil. It also means the inside stays fluffy and light, while the outside gets nice and crispy. If the mixture is too wet, the falafel can be greasy or heavy, and if it’s too dry, they might turn out crumbly and dry.
When I first tried this, I made the mistake of over-processing the mixture, and my falafel turned out mushy and didn’t hold their shape. Now, I always pulse in short bursts and check the texture often. Also, adding just a little water if the mixture feels too dry helps without making it sticky. This little trick makes frying much smoother and tastier every time!
Suggested Side Dishes
Alternative Ingredients
soaked overnight dried chickpeas - Substitute with canned chickpeas: If you are short on time, canned chickpeas can be used, but make sure to drain and rinse them well. They may be slightly softer, so adjust the texture with additional flour if needed.
chopped small onion - Substitute with shallots: Shallots have a milder flavor and can be a good substitute for onions in falafel.
minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use about ¼ teaspoon of garlic powder per clove of garlic.
chopped fresh parsley - Substitute with cilantro: Cilantro can provide a fresh and slightly different flavor profile, which works well in falafel.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor to cumin and can be used as a substitute.
ground coriander - Substitute with ground fennel seeds: Ground fennel seeds have a sweet and slightly spicy flavor that can replace coriander.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth. Use sparingly to avoid overpowering the dish.
baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace ½ teaspoon of baking powder.
all-purpose flour - Substitute with chickpea flour: Chickpea flour can enhance the chickpea flavor and is gluten-free, making it a good substitute.
water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the falafel mixture.
vegetable oil - Substitute with olive oil: Olive oil can be used for frying and adds a richer flavor to the falafel.
plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, making it a good substitute for plain yogurt in the cucumber sauce.
grated small cucumber - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a suitable substitute for cucumber.
chopped fresh dill - Substitute with chopped fresh mint: Fresh mint can provide a refreshing flavor that complements the yogurt sauce well.
lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used as a substitute for lemon juice.
salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may provide a slightly different mineral flavor.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- Allow the falafel to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
- Place the cooled falafel in an airtight container, separating layers with parchment paper to avoid sticking.
- Store the container in the refrigerator for up to 4 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes to regain crispiness.
- For longer storage, freeze the falafel by placing them on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheat frozen falafel directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
- The cucumber sauce should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Stir the cucumber sauce well before serving, as the yogurt may separate slightly over time.
- Avoid freezing the cucumber sauce, as the texture of the yogurt and cucumber can become watery and unappetizing upon thawing.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover falafel on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and crispy on the outside. This method helps retain their crunchy texture.
If you're in a hurry, you can use a microwave. Place the falafel on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes. Keep an eye on them to avoid drying out.
For an even quicker option, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the falafel inside for about 5-7 minutes. This method is great for maintaining their crispiness.
If you have an air fryer, preheat it to 350°F (175°C). Place the falafel in the basket in a single layer and heat for about 5-7 minutes. This method will give you a crispy exterior without the need for additional oil.
To reheat the cucumber sauce, simply transfer it to a small saucepan and warm it over low heat, stirring occasionally. Be careful not to overheat, as yogurt can curdle if it gets too hot. Alternatively, you can let it sit at room temperature for about 15-20 minutes before serving.
Best Tools for This Recipe
Food processor: Used to combine and process the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder into a coarse and crumbly mixture.
Mixing bowl: Needed to mix the yogurt, grated cucumber, dill, lemon juice, and salt for the cucumber sauce.
Frying pan: Used to heat the oil and fry the falafel until golden brown.
Spatula: Handy for flipping the falafel in the frying pan to ensure even cooking.
Grater: Used to grate the cucumber for the cucumber sauce.
Measuring spoons: Essential for accurately measuring the spices, baking powder, and lemon juice.
Measuring cups: Used to measure the chickpeas, flour, and yogurt.
Knife: Needed to chop the onion, garlic, and parsley.
Cutting board: Provides a surface for chopping the onion, garlic, and parsley.
Spoon: Useful for stirring the cucumber sauce and for adding water to the falafel mixture if needed.
Plate: Used to place the formed falafel balls or patties before frying.
Paper towels: Handy for draining the excess oil from the fried falafel.
How to Save Time on This Recipe
Prepare ingredients in advance: Soak the chickpeas overnight and chop the onion, garlic, and parsley ahead of time.
Use a food processor: Quickly blend the chickpeas mixture using a food processor to save time on manual chopping and mixing.
Pre-make the sauce: Prepare the cucumber sauce a day before and store it in the fridge to save time on the day of cooking.
Batch fry: Fry multiple falafel balls or patties at once to reduce cooking time.

Falafel and Cucumber Sauce Recipe
Ingredients
Falafel Ingredients
- 1 cup dried chickpeas soaked overnight
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup fresh parsley chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoon all-purpose flour
- ¼ cup water if needed
- as needed vegetable oil for frying
Cucumber Sauce Ingredients
- 1 cup plain yogurt
- 1 small cucumber grated
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- 1. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder. Process until mixture is coarse and crumbly.
- 2. Add flour and pulse until mixture holds together. If too dry, add water a tablespoon at a time.
- 3. Form mixture into small balls or patties.
- 4. Heat oil in a frying pan over medium heat. Fry falafel until golden brown, about 3-4 minutes per side.
- 5. For the cucumber sauce, combine yogurt, grated cucumber, dill, lemon juice, and salt in a mixing bowl. Stir well.
- 6. Serve falafel hot with cucumber sauce on the side.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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