Say goodbye to takeout and hello to the best homemade falafel you’ve ever had! We’re taking this classic street food to the backyard grill for a smoky, healthy twist that’s simply irresistible. These grilled falafel patties are wonderfully crisp on the outside, tender on the inside, and packed with fresh herbs and spices. Tucked into a warm pita with crisp lettuce and a cool, creamy cucumber-tahini sauce, this recipe is a guaranteed winner for a light summer dinner or a fun weekend lunch. Let’s get grilling!
Ingredients
• For the Grilled Falafel Patties
• 1 15-ounce can / 425g garbanzo beans (chickpeas), rinsed and drained
• 1/4 cup / 30g coarsely shredded carrot
• 2 tablespoons / 15g all-purpose flour
• 2 tablespoons / 15g fine dry bread crumbs
• 2 tablespoons fresh parsley, snipped or finely chopped
• 2 tablespoons / 30ml olive oil, divided
• 3 cloves garlic, halved
• 1 teaspoon / 2g ground coriander
• 1/2 teaspoon / 3g salt
• 1/2 teaspoon / 1g ground cumin
• 1/8 teaspoon ground black pepper
• For the Cucumber Yogurt Sauce
• 1/3 cup / 80g plain low-fat yogurt
• 1/4 cup / 30g cucumber, shredded and seeded
• 2 tablespoons / 30g tahini
• 2 cloves garlic, minced
• 1/4 teaspoon / 1.5g salt
• For Serving
• 4 pita bread rounds
• 2 cups shredded romaine lettuce
• Diced tomato, optional
Instructions
1. In a food processor, combine the rinsed garbanzo beans, shredded carrot, flour, bread crumbs, parsley, 1 tablespoon of the olive oil, halved garlic, coriander, salt, cumin, and black pepper. Cover and pulse until the mixture is finely chopped and holds together when pressed. Be careful not to over-process; you want some visible texture from the beans and carrots.
2. Shape the mixture into four 3-inch patties, each about 1/2 inch thick. Gently brush both sides of the patties with the remaining 1 tablespoon of olive oil. Wrap the pita bread rounds in aluminum foil to warm on the grill later.
3. To prepare the Cucumber Yogurt Sauce, combine the yogurt, shredded cucumber, tahini, minced garlic, and salt in a small bowl. Stir until well-blended. Cover and chill in the refrigerator for at least 20 minutes to allow the flavors to meld.
4. Preheat your grill to medium heat. For a charcoal grill, arrange coals for direct heat. For a gas grill, preheat and then reduce heat to medium. Place the patties on the greased grill rack directly over the heat. Grill for 10 to 12 minutes, uncovered, flipping once halfway through, until the patties are golden brown and heated through. Place the foil-wrapped pitas on the grill for the last few minutes of cooking to warm them up.
5. To assemble, spread a generous layer of the chilled Cucumber Yogurt Sauce inside each warm pita. Top with shredded romaine lettuce, a grilled falafel patty, and a sprinkle of diced tomato, if desired. Serve immediately and enjoy!
Nutritional Information
• PER SERVING: 452 calories, 13 g total fat (2 g saturated fat), 1 mg cholesterol, 1,126 mg sodium, 69 g carbohydrates, 8 g fiber, 15 g protein.
Pro Tips
• Don’t over-process the falafel mixture; a little texture from the chickpeas and carrots is key to a great patty.
• For firmer patties that hold up better on the grill, chill the shaped patties in the refrigerator for at least 30 minutes before cooking.
• Easily make this recipe vegan by swapping the dairy yogurt in the sauce for your favorite plain, unsweetened plant-based yogurt, such as soy, coconut, or almond.
• No grill? Pan-fry the patties in a lightly oiled skillet over medium heat for 4-5 minutes per side, or bake at 400°F / 200°C for 20-25 minutes, flipping halfway through.
FAQ
Q: Can I make this grilled falafel recipe vegan
A: Yes, this recipe is easily made vegan. The falafel patties themselves are already vegan. For the sauce, simply substitute the plain low-fat yogurt with your favorite plain, unsweetened plant-based yogurt, such as soy, coconut, or almond yogurt.
Q: Is this grilled falafel a good source of vegetarian protein
A: Absolutely. Each serving of this grilled falafel contains 15 grams of protein, primarily from the garbanzo beans (chickpeas) and tahini. It’s a delicious and satisfying way to get plant-based protein into your meal.
Q: How do I store leftover grilled falafel patties
A: Store leftover grilled falafel patties in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked or uncooked patties for up to 3 months. Reheat them on the grill, in a skillet, or in the oven until warmed through.
Q: How can I make these falafel patties gluten-free
A: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend and use certified gluten-free bread crumbs. Also, be sure to serve them with gluten-free pita bread.
