Falafel with Zhug Sauce

Crispy, golden falafel made from soaked dried chickpeas and fresh herbs, paired with a fiery, homemade green zhug. This duo hits every note-crunchy, herby, spicy, and alive.

Why You'll Love Falafel with Zhug Sauce

Nothing compares to the texture and flavor of homemade falafel made the traditional way - no canned shortcuts here. Crisp on the outside, herbaceous and tender inside, these falafel are paired with a bold, spicy zhug sauce that brings heat and vibrancy to every bite.

Tips and Tricks

• Soak chickpeas overnight - do not cook them before blending or they'll fall apart when frying.
• Chill the falafel mixture after shaping to help them hold together in the oil.
• Use a thermometer to keep oil between 350°F and 375°F for best frying results.

Variations

• Add lemon juice or zest to zhug for added brightness.
• Swap in red Fresno or Calabrian chiles to make a red zhug.
• Use garlic tahini or harissa in place of zhug for a new flavor combo.

Substitutions

• Avocado oil → grapeseed, peanut, or canola oil
• Thai chiles → serrano or jalapeño (adjust quantity for desired heat)
• Mortar and pestle → spice grinder plus blender for zhug

Best Served With

• Warm pita or flatbread
• Tahini, hummus, or labneh
• Israeli salad or pickled turnips

How to Store Leftovers

• Zhug sauce stays fresh in the fridge for up to 1 week.
• Uncooked falafel mixture keeps in the fridge for up to 3 days.

Common Questions

Falafel with Zhug Sauce

No ratings yet

Crispy, golden falafel made from soaked dried chickpeas and fresh herbs, paired with a fiery, homemade green zhug. This duo hits every note-crunchy, herby, spicy, and alive.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Main Course

Cuisine: Middle Eastern

Calories: 6426

Ingredients Equipment Method Nutrition

Ingredients

  

Falafel Mixture

• 2 cups dried chickpeas soaked overnight
• 1 cup cilantro picked
• 1 cup parsley picked
• ½ cup mint picked
• 6 scallions sliced (white and light green parts)
• 2 cloves garlic minced
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoon kosher salt

For Frying

• 2 cups avocado oil

Zhug Sauce

• ¼ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon freshly ground black pepper
• 3 green cardamom pods seeds only, toasted
• 4 garlic cloves roughly chopped
• 4 -6 Thai bird chiles roughly chopped (to taste)
• Kosher salt to taste
• 1 cup parsley leaves loosely packed
• 1 cup cilantro leaves loosely packed
• ½ cup extra-virgin olive oil

Equipment

• Food processor
• Mixing bowl
• Mortar and pestle (or spice grinder + blender)
• Thermometer
• Baking sheetPaper towels
• Slotted spoon or spider
• Cast iron skillet or sauté pan

Method

 

Make the Falafel Mixture

1. In a food processor, combine soaked (uncooked) chickpeas, herbs, scallions, garlic, cumin, coriander, and salt.
2. Pulse until the mixture is finely minced and holds together when pressed.
3. Scrape down the sides for even texture.

Shape and Chill

1. Roll the mixture into 1-tbsp balls.
2. Place on a baking sheet and refrigerate for 15 minutes.

Fry the Falafel

1. Fill a skillet with ½ to ¾ inch of avocado oil and heat to 375°F.
2. Fry falafel in batches, waiting 10-20 seconds between adding each ball.
3. Cook 4-5 minutes, flipping halfway, until golden and crisp.
4. Transfer to paper towels and season with kosher salt.

Make the Zhug

1. Grind spices (coriander, cumin, pepper, and cardamom) into powder.
2. Add garlic, chiles, and salt and mash into a paste.
3. Gradually incorporate parsley and cilantro, pounding as you go.
4. Slowly drizzle in olive oil while mixing until emulsified. Season to taste.

To Plate

1. Serve hot falafel with a generous spoon of zhug.
2. Optional: pair with warm pita, tahini, hummus, or pickled turnips.

Nutrition

Calories: 6426kcalCarbohydrates: 274gProtein: 87gFat: 572gSaturated Fat: 68gPolyunsaturated Fat: 82gMonounsaturated Fat: 393gSodium: 4863mgPotassium: 4921mgFiber: 82gSugar: 46gVitamin A: 14275IUVitamin C: 213mgCalcium: 837mgIron: 41mg

Tried this recipe?

Let us know how it was!