Easy Homemade Falafel with Pita and Yogurt Tzatziki

Served over a bed of spring greens our easy homemade falafel is a light yet satisfying meal with homemade pita and a yogurt tzatziki sauce!

The incomparable Anthony Bourdain once said, "It's an irritating reality that many places and events defy description...seem to demand silence, like a love affair you can never talk about. For a while after, you fumble for words, trying vainly to assemble a private narrative, an explanation, a comfortable way to frame where you've been and what's happened. In the end, you're just happy you were there...with your eyes open...and lived to see it."

Like everyone else, I have a love/hate relationship with social media. There are times where I get so absorbed in the lives and moments of others, I miss out on what's in front of me. Those times are equally matched however, by moments of such unaccountable beauty that fills me with a passion to share it with others, yet during those crucial moments, words seem to fail me. It's a vicious cycle, but alas, this is the tribulation of the digital age in which we live.

There is, however, something sacred in holding onto something beautiful...a secret best kept to yourself.

Let me paint you a picture of an early summer evening, to the best of my own ability.

Imagine the sun sinking lower in the sky, giving way to the velvety dark of night. Colors subdued in the fading light as the street lamp clicks on offering a soft humming sound. The heat of the day has now ebbed to a comfortable warmth and outside the open windows, you watch the shadows of night slowly blanket the world around you. You pour yourself a glass of wine, soaking in the early evening lull. If only each day could end as such. Some nights are made for torture, or reflection, or the savoring of loneliness.

There is only one thing that could complete this scene, and that is a meal to match its emotions. If you could taste the warmth yet loneliness of spring, what would you serve?

On evenings such as this, I opt for something understated. A meal that is made with the ease of let's say, a scrambled egg, yet boasts of the palate of a four-course meal. This brings us to today's recipe- Sun-dried Tomato Falafel served over warmed flatbreads and a cool yogurt sauce.

Sitting out with a glass of wine as the day winds down, I picture something laidback. I want to pick something up with my hands and savor it. Sure burgers might fit this description, but lets up the ante and go for something a little more...bougie.

I'm simultaneously reinviting your summer board here, by serving these on a platter rather than individual plates. I've complemented the falafel flatbreads with dried figs, salted herring filets, sliced avocados, and seasoned olives. It's not all about cheese and dried meat, my friends. Time to reinvent the conventional standard. (Check the recipe card notes for more ideas on assembling your dinner board.)

Pushing the envelope even further, I added my own Mediterranean twist to this Middle-Eastern classic. The distinct sweet/tartness of Sun-dried tomatoes adds a subtle depth of flavor to these chickpea medallions.

Easy Homemade Falafel – Recipe Notes

Taste and Texture: Our Easy Homemade Falafel with pita and Yogurt Tzatziki delivers a fresh and rustic mix of Middle Eastern flavors, but with a delightfully modern twist. To start, the falafel itself, the star of the show, is made from garbanzo beans, sun-dried tomatoes, along with your choice of fresh herbs like parsley or cilantro. We’ll be seasoning the falafel with a mix of cumin, curry, and oregano, giving the falafel their signature rustic profile, along with just a hint of heat from red pepper flakes. The falafel medallions fry up crispy on the outside while remaining soft and flavorful on the inside. Paired with our Greek yogurt sauce and avocado slices, our Easy Homemade Falafel with Pita and Yogurt Tzatziki is a delicious Mediterranean-themed meal.

Difficulty Level: Falafel should not be hard to make, and this recipe adheres to that rule. This is a fairly easy recipe, and is a safe bet for home cooks of all skill levels. Why do I think this? For starters, the falafel mixture is a breeze to bring together, either in a food processor bowl or by hand, while the frying process is straightforward, albeit somewhat tedious (as most frying is). The only possibly pitfall is taking care that the falafel hold their shape through frying, and even that is more a matter of patience than difficulty. That said, mixing the yogurt sauce, and then assembling the pita sandwiches, couldn’t be easier.

Meal Prep Process: As our first step, we begin by making the falafel mixture in a food processor, blending garbanzo beans, sun-dried tomatoes, garlic, herbs, and spices. We blend the mixture until smooth, as this is one recipe where we do ‘not’ want chunks. After that, we want to allow the falafel mixture to rest in the fridge until it has firmed up a bit – about a half hour. Once ready, shape the falafel into small medallions, and then shallow-fry them on both sides. After that, we whisk the Greek yogurt sauce together, and assemble pita sandwiches.

Pairings: Almost anything Mediterranean-inspired will pair well with this recipe. Roasted veggies, tabbouleh, hummus, grape leaves, mezzes, an antipasto board, or a Greek salad would be my go-to pairings. As a wine pairing, a good Assyrtiko would be at the top of my list.

Ingredient Checklist – Everything You’ll Need

This recipe uses only simple ingredients, all readily available at your local grocery store. Here’s a list of everything you’ll need.

For the Falafel:

• 1 lb. 15 oz. garbanzo beans (chickpeas), drained
  • Tip: Canned chickpeas are all you need here, no reason to fuss with dried. Just be sure to drain and rinse them, as we do not want the canning liquid in the falafel mixture.
  • Substitution: Fava beans would probably be my go-to, but I’m of the opinion that neither falafel or hummus really work without chickpeas.
• 3-4 pieces of sun-dried tomatoes
  • Tip: I do recommend opting for sun-dried tomatoes in olive oil for added moisture and flavor. That said, do remember to drain any excess oil before use.
  • Substitution: Roasted red peppers would also be delicious here, are as a substitute for the sun-dried tomatoes or in addition to them. That said, you can simply leave the sun-dried tomatoes out of this recipe entirely.
• 3-4 fresh garlic cloves
  • Tip: Adjust the amount of garlic to your taste. Roasting the garlic can give a milder, sweeter flavor.
• 1/4 cup parsley or cilantro, stems removed
  • Tip: Choose fresh parsley for a more traditional flavor, or use cilantro for a more zesty, herbal taste.
  • Substitution: You can use a mix of both herbs or substitute with dill for a different flavor.
• 1/2 cup breadcrumbs
  • Tip: While I normally opt for Italian-style breadcrumbs, I’m using plain breadcrumbs for this particular recipe.
• 2 tablespoons olive oil
  • Note: Olive oil works to bind the mixture together, while also add a background olive oil flavor.
  • Tip: Be sure to use a decent quality extra virgin olive oil for this recipe.
• 1/2 teaspoon black pepper
  • Tip: I recommend using freshly ground black pepper for this recipe, as it brings out the best aromatics. That said, feel free to use pre-ground as it will get the job done just fine.
• 1 teaspoon salt
  • Tip: Plain table salt is all you need for this recipe.
• 1/4 teaspoon red pepper flakes
  • Tip: Adds a hint of heat. You can increase or decrease the amount based on your spice preference.
  • Substitution: Use cayenne pepper if you want more heat or omit it for a milder taste.
• 1/2 teaspoon ground cumin
  • Tip: Cumin adds a warm, earthy flavor. Lightly toasting the cumin seeds before grinding can enhance the flavor.
  • Substitution: Ground coriander can be used for a slightly different earthy taste.
• 1/2 teaspoon curry powder
  • Tip: Choose mild or hot curry powder depending on your desired heat level.
  • Substitution: A mix of turmeric, coriander, and cumin will get the job done. Mix at about a 1-to-1 ratio.
• 1/2 teaspoon dried oregano
  • Tip: For a hint of herbal flavor, and rustic essence.
  • Substitution: Dried thyme would be my go-to, but oregano is very hard to replicate.

For the Yogurt Sauce:

• 1 cup Greek yogurt
  • Tip: For this recipe, I cannot stress enough how you need to use full-fat Greek yogurt, as without it you will ‘not’ get the rich and creamy texture for the sauce. Full-fat is the way to go here.
• 1 tablespoon fresh lemon or lime juice
  • Tip: Freshly squeezed lemon or lime juice adds some brightness and citrusy essence to the sauce. The acid also helps to cut through the fat.
  • Substitution: If lemon juice is not an option, I recommend either apple cider vinegar or white wine vinegar.
• 1 tablespoon fresh dill, minced
  • Tip: Fresh dill gives a fresh, herbaceous flavor. Use more if you love the taste of dill.
  • Substitution: If dill isn't available, my go-to would be either fresh mint or parsley.
• 1 clove fresh garlic, grated
  • Tip: Grate the garlic finely to evenly distribute the flavor throughout the sauce. Grating helps for maximal release and distribution of the garlic’s juice.
  • Substitution: This is one recipe where I really can’t recommend using powdered garlic, but if you must, about a quarter teaspoon should get the job done.
• Salt and black pepper to taste
  • Tip: Start with a small amount, taste, and adjust as needed. Always taste as you go when seasoning.

For Assembly:

• 1 recipe for Homemade Flatbread
  • Tip: I never miss an opportunity to recommend my homemade flatbread recipe. Super easy, and super delicious.
  • Substitution: Store-bought pita or naan works well if you're short on time.
• Salad greens, for serving
  • Tip: Your leafy greens of choice will all work here, such as arugula, spinach, or mixed salad greens. It’s entirely down to preference.
• Olives, for topping
  • Tip: Kalamata or plain green olives are all you need here.
• 2 avocados, sliced
  • Tip: Choose ripe but firm avocados for the best texture.
  • Tip 2: A squeeze of lemon juice can keep them from browning.
• Canned herring filets, optional
  • Tip: These bring savory and briny flavor to the dish.
  • Substitution: Sardines or smoked salmon would be my go-to substitutions.
• Dried figs, optional
  • Tip: Adds a sweet contrast to the savory falafel. You can also use dates or raisins for sweetness.

Easy Homemade Falafel FAQ

Sun-dried Tomato Falafel

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Living the Gourmet
• Total Time: 30 minutes
• Yield: 1 dozen falafel medallions 1x

Save Recipe Recipe Saved

Print Recipe

Ingredients

Units USM Scale 1x2x3x

• 1 recipe for Homemade Flatbread
• Salad Greens, for serving
• Olives, for topping
• Dried figs, optional
• 2 avocados, sliced
• Canned Herring filets, optional

For the Falafel:

• 1 lb. 15 oz. garbanzo beans, drained
• 3 - 4 pieces of sun-dried tomatoes
• 3 - 4 garlic cloves
• 1/4 cup of parsley or cilantro, stems removed
• 1/2 cup of bread crumbs
• 2 tbs. olive oil
• 1/2 tsp. black pepper
• 1 tsp. salt
• 1/4 tsp. red pepper flakes
• 1/2 tsp. ground cumin
• 1/2 tsp. curry
• 1/2 tsp. dried oregano

For the Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon fresh lemon or lime juice
• 1 tablespoons fresh dill, minced
• 1 clove garlic, grated
• Salt and Pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

For the Falafel:

1. Combine all of the ingredients for the falafel in a food processor and process until smooth. Let the mixture rest for about 15 minutes in the refrigerator.
2. Heat a large frying pan with about ¼-inch oil.
3. Using two teaspoons carefully place falafel mixture into the heated frying pan. Gently press down, then carefully turn over each falafel and continue to cook until both sides are golden.

For the yogurt sauce:

1. Combine all ingredients for the sauce and whisk until smooth. Adjust the seasonings if needed.

Assembly:

1. Place fresh salad greens on each flatbread (best to serve the flatbread warm). Top each with at least 2 falafel medallions and sliced avocado. Drizzle with yogurt sauce and seasoned olives if desired.
2. Serve alongside dried fruit and/or fresh fruit if you desire. Arrange canned herring filets if desired on your board alongside lemon wedges.
3. See notes for more ideas on how to customize your summer dinner board.

Notes

Feel free to get creative with your dinner board. Serve chilled grapes to refresh the palate. I also like sliced stone fruit and berries as an option. If you like you can add cheese to the board. Fresh feta or goat cheese would compliment the flavors of this dish best. Though I wanted to keep the board light and vegetarian-based for the most part, feel free to add a meat to the board if you like. I feel the most complimentary for this spread would be prosciutto.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4

Recipe Card powered by

And that’s our Easy Homemade Falafel with Pita and Yogurt Tzatziki recipe. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!