Falafel and Herb Yogurt Sauce

Falafel Ingredients

  • 1 lb garbanzo beans, dried (4 cups after soaking)
  • 1 brown onion, finely chopped (1 cup)
  • 1 bulb garlic, plus dash oil
  • ¼ cup fresh parsley, roughly chopped
  • 2 tbsp organic all-purpose flour
  • 1 ½ tsp sea salt
    ¼ tsp freshly ground black pepper
  • 1 ½ tsp ground cumin
  • 1 tsp coriander
  • 1/8 tsp cardamom
  • Zest of 1 lemon
  • ¼ – ½ cup neutral tasting oil for cooking

Herb Yogurt Sauce Ingredients

  • 2 tbsp tahini
  • 6 oz plain Follow Your Heart Dairy-Free Plain Yogurt
  • 3 tbsp lemon juice
  • 3 cloves roasted garlic, from above falafel recipe
  • 2 tsp finely chopped onion
  • ¼ tsp sea salt
  • ¼ tsp finely ground black pepper
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh mint, finely chopped



  1. Soak dried chickpeas in bowl of water, covered by about 3 inches for one day.
  2. For roasted garlic, Pre-heat oven to 375°F. Slice top of bulb off garlic. Place cut side down in ramekin with dash oil. Roast about 35 minutes, or until cloves are soft. Remove from oven and set aside.
  3. For falafel, rinse and drain chickpeas and place in food processor.  Add onion, 4 cloves roasted garlic, parsley, flour, sea salt, pepper, cumin, coriander, cardamom, and lemon zest. Pulse just until mixture holds together and is finely ground, and still slightly coarse.
  4. Heat a small pot and add oil.  Carefully spoon 1 ½ tbsp sized balls of the mixture into oil and cook until golden, for approximately 1 minute. Flip and cook for an additional minute.
  5. For yogurt sauce, combine tahini, yogurt, lemon, 3 cloves mashed roasted garlic, onion, sea salt, pepper, dill, and mint in a bowl and whisk.  To allow flavors to develop, refrigerate for half an hour before serving.

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