Mini Falafel Bites with Quick Yogurt Dill Dip

Quick Recipe Version (TL;DR)

• Yield: About 4 appetizer servings (20–22 mini falafel balls with dip)
• Prep Time: 20 minutes (plus 30 minutes chilling)
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes

Quick Ingredients

• 1 (15-oz / 425 g) can chickpeas, drained, rinsed, and patted very dry
• 1/4 cup packed fresh parsley + 1/4 cup packed fresh cilantro
• 3 green onions, 2 cloves garlic
• 2 tbsp fresh dill, 1 tsp ground cumin, 1 tsp ground coriander, pinch cayenne (optional)
• 1 tsp fine sea salt, 1/2 tsp baking powder, 1/4 cup all-purpose or chickpea flour
• About 1/2 cup neutral oil for frying
• 3/4 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1 small garlic clove, salt
• Optional: lemon wedges, sliced cucumber, cherry tomatoes, warm pita

Do This

• 1. Pat chickpeas very dry. Roughly chop herbs, green onions, and garlic.
• 2. Pulse chickpeas, herbs, onions, garlic, spices, salt, baking powder, and flour in a food processor until finely chopped and just starting to clump.
• 3. Transfer mixture to a bowl, check that it holds together, adjust flour if needed, then chill for 30 minutes.
• 4. Scoop and roll into 1-inch mini balls (about 1 tablespoon each) and place on a plate.
• 5. Heat 1/4–1/2 inch oil in a skillet over medium heat (about 350°F). Fry falafel in batches 3–4 minutes per side until deep golden; drain on paper towels.
• 6. Stir together yogurt, dill, lemon juice, olive oil, garlic, and salt; thin with a spoonful of water if desired.
• 7. Serve hot falafel with the cool yogurt-dill dip, lemon wedges, and crunchy veggies.

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Why You’ll Love This Recipe

• Mini-sized falafel balls are perfect for snacking, party platters, or a light lunch.
• Creamy, tangy yogurt-dill dip balances the warm spices and crisp falafel beautifully.
• Uses convenient canned chickpeas but keeps that classic, herby Mediterranean flavor.
• Easy to scale up for a crowd and simple enough for a relaxed weeknight nibble.

Grocery List

• Produce: Fresh parsley, fresh cilantro, fresh dill, green onions, garlic, lemon, optional cucumber and cherry tomatoes
• Dairy: Plain Greek yogurt (whole or 2%)
• Pantry: Canned chickpeas, ground cumin, ground coriander, cayenne or chili flakes (optional), fine sea salt, baking powder, all-purpose or chickpea flour, neutral frying oil, extra-virgin olive oil, optional pita or pita chips

Full Ingredients

For the Mini Falafel Balls

• 1 (15-oz / 425 g) can chickpeas, drained, rinsed, and patted very dry
• 1/4 cup packed fresh parsley leaves (tender stems only)
• 1/4 cup packed fresh cilantro leaves (tender stems only)
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill, in a pinch)
• 3 green onions, trimmed and roughly chopped (white and light green parts)
• 2 cloves garlic, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper or red pepper flakes (optional, for heat)
• 1 teaspoon fine sea salt (or 3/4 teaspoon table salt)
• 1/2 teaspoon baking powder
• 1/4 cup all-purpose flour or chickpea flour (plus 1 tablespoon extra if mixture feels very wet)
• 1–2 tablespoons water, only if needed to help the mixture clump
• About 1/2 cup neutral oil for frying (vegetable, canola, or light olive oil), enough for 1/4–1/2 inch depth in your skillet

For the Quick Yogurt-Dill Dip

• 3/4 cup plain Greek yogurt (whole milk or 2%)
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, very finely minced or grated
• 1/4 teaspoon fine sea salt, or to taste
• 1–2 tablespoons cold water, to thin to your preferred consistency

For Serving (Optional but Delicious)

• Lemon wedges
• Sliced cucumber and halved cherry tomatoes
• Warm pita bread or pita chips

Step-by-Step Instructions

Step 1: Prep and Dry the Chickpeas and Aromatics

Drain and rinse the canned chickpeas thoroughly, then spread them out on a clean kitchen towel or a few layers of paper towel. Pat them very dry, rolling them gently to remove as much surface moisture as possible. This step is important: drier chickpeas make crisper falafel and help prevent splattering in the hot oil.

Roughly chop the parsley, cilantro, and fresh dill. Trim the root ends and any wilted tops from the green onions, then roughly chop them as well. Peel the garlic cloves. You do not need to be precise here; everything will be finely chopped in the food processor.

Step 2: Make the Falafel Mixture

Add the dried chickpeas to the bowl of a food processor, followed by the parsley, cilantro, dill, green onions, garlic, cumin, coriander, cayenne (if using), salt, baking powder, and flour. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped and evenly green-flecked, with a texture similar to slightly damp sand that just starts to clump when pressed.

Stop before it turns into a smooth paste; you want tiny, visible bits of chickpea and herbs for a light interior. Pinch a bit of mixture between your fingers. It should hold together when squeezed. If it feels too crumbly, pulse in 1–2 tablespoons of water, a teaspoon at a time. If it is very sticky or loose, pulse in an extra tablespoon of flour.

Step 3: Chill the Mixture for Better Shape and Flavor

Scrape the falafel mixture into a bowl, cover tightly with plastic wrap or a plate, and refrigerate for at least 30 minutes. This resting time allows the flour and chickpeas to hydrate, the flavors to mingle, and the mixture to firm up so the mini falafel balls hold their shape while cooking.

If you are planning ahead, you can chill the mixture for up to 24 hours. If chilling longer than 2 hours, give the mixture a quick stir before shaping, and if it feels much firmer, you can add a teaspoon of water to loosen it slightly.

Step 4: Shape the Mini Falafel Balls

Once chilled, line a plate or small tray with parchment paper for the shaped falafel. Using a small cookie scoop or a tablespoon, scoop out portions of the mixture (about 1 tablespoon each). Roll each portion between your palms into a compact ball about 1 inch (2.5 cm) in diameter.

Place the shaped mini falafel balls on the prepared plate or tray. You should end up with about 20–22 pieces. If any feel very soft or sticky, gently roll them in a tiny bit of flour to help them hold their shape.

Step 5: Pan-Fry Until Deeply Golden and Crisp

Pour enough neutral oil into a heavy skillet (cast iron works beautifully) to reach a depth of 1/4–1/2 inch. Set over medium heat and warm the oil to about 350°F (175°C). If you do not have a thermometer, test by dropping in a tiny pinch of the falafel mixture: it should sizzle immediately and slowly rise to the surface, turning golden over about 1 minute.

Working in batches to avoid crowding, gently lower the mini falafel balls into the hot oil. Cook for 3–4 minutes on the first side, until deep golden brown, then turn them carefully with tongs or a slotted spoon and cook another 3–4 minutes on the second side. Adjust the heat as needed to maintain steady bubbling without burning.

Transfer the cooked falafel to a plate lined with paper towels to drain. Repeat with the remaining batches, adding a splash more oil if the level drops significantly. Keep the finished falafel warm in a low oven (200°F / 95°C) if desired while you cook the rest.

Step 6: Stir Together the Quick Yogurt-Dill Dip

While the falafel fry or just after they are done, make the dip. In a small bowl, combine the Greek yogurt, chopped fresh dill, lemon juice, olive oil, minced garlic, and salt. Stir until smooth and creamy.

If the dip is thicker than you like, whisk in 1–2 tablespoons of cold water, a little at a time, until it reaches a spoonable, dippable consistency. Taste and adjust the seasoning with more salt or lemon juice if needed. Keep chilled until ready to serve.

Step 7: Plate, Garnish, and Serve

Arrange the warm mini falafel balls on a small platter or in a shallow bowl. Place the yogurt-dill dip in a small serving bowl alongside, or tuck it into the center of the platter. Add lemon wedges, cucumber slices, cherry tomatoes, and warm pita or pita chips around the edges for color and crunch.

Serve the falafel while hot and crisp, encouraging everyone to dunk them generously into the cool, tangy yogurt-dill dip. The contrast of textures and temperatures is what makes this little Mediterranean-style nibble so satisfying.

Pro Tips

• Dry chickpeas are key: Take your time blotting the canned chickpeas. Excess moisture makes the mixture gummy and can cause more splattering in the pan.
• Do not over-process: Stop the food processor while the mixture still has some texture. A too-smooth paste can lead to dense, heavy falafel.
• Chilling really helps: Even 30 minutes in the fridge makes shaping easier and helps the mini balls stay round and intact during frying.
• Test one first: Fry a single test falafel before cooking a whole batch. Adjust salt, spices, or flour based on how it tastes and holds together.
• Keep the oil at the right temperature: If the oil is too cool, the falafel will absorb oil and turn greasy; too hot, and they will brown outside before heating through inside.

Variations

• Baked or Air-Fried: Lightly oil a parchment-lined baking sheet and brush or spray the falafel with oil. Bake at 400°F (200°C) for 15–20 minutes, turning halfway, until golden. For an air fryer, cook at 375°F (190°C) for 10–12 minutes, shaking the basket once.
• Gluten-Free: Use chickpea flour instead of all-purpose flour, and ensure your baking powder is gluten-free. The flavor stays classic while keeping the recipe friendly to gluten-free eaters.
• Spicy Twist: Add 1–2 teaspoons harissa paste or a pinch of smoked paprika to the falafel mixture, and stir a little extra harissa or chili paste into the yogurt-dill dip for a gentle kick.

Storage & Make-Ahead

Falafel are best right after frying, but they store well. Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven or air fryer for 6–8 minutes until hot and re-crisped. To freeze, place cooked falafel in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F (190°C) for 10–12 minutes. The yogurt-dill dip can be made up to 3 days ahead and kept covered in the fridge; give it a quick stir before serving and refresh with a squeeze of lemon if needed.

Nutrition (per serving)

Approximate values per serving (5 mini falafel balls plus about 2 tablespoons dip): 230–260 calories; 10–12 g protein; 18–20 g carbohydrates; 13–15 g fat; 2–3 g saturated fat; 4–5 g fiber; 370–420 mg sodium. Actual values will vary based on the exact oil absorption, brand of ingredients, and portion size.