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
Can I use canned chickpeas?
No-canned chickpeas are too soft and fall apart when frying.
Can I freeze falafel?
Yes-freeze shaped falafel and fry from frozen, adding 1-2 minutes to cook time.

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.




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