Falafel with labneh is a beloved Middle Eastern pairing where crispy, herb-flecked chickpea patties meet a cool, tangy strained yogurt cheese. The contrast of textures and temperatures makes it a satisfying vegetarian meal or appetizer, and the labneh’s acidity cuts through the richness of the fried falafel beautifully. This recipe delivers authentic, fluffy falafel using dried chickpeas (a must for the right texture) and a simple homemade labneh that takes minutes to prepare.
Ingredients
- For the labneh: 2 cups (480 g) plain full-fat Greek yogurt (or regular plain yogurt, strained)
- For the labneh: ½ teaspoon fine sea salt
- For the labneh: 1 tablespoon (15 ml) fresh lemon juice, optional
- For the falafel: 1½ cups (285 g) dried chickpeas, soaked overnight (see note)
- For the falafel: ½ cup (60 g) chopped fresh parsley
- For the falafel: ½ cup (60 g) chopped fresh cilantro
- For the falafel: 1 small onion, roughly chopped (about ¾ cup / 100 g)
- For the falafel: 4 cloves garlic, minced
- For the falafel: 1 teaspoon ground cumin
- For the falafel: 1 teaspoon ground coriander
- For the falafel: ½ teaspoon baking soda
- For the falafel: 1 teaspoon fine sea salt
- For the falafel: ¼ teaspoon black pepper
- For the falafel: 2 tablespoons (16 g) all-purpose flour or chickpea flour, if needed
- For frying: 2 cups (480 ml) vegetable oil (such as canola or sunflower)
- For serving: warm pita bread, fresh vegetables (tomato, cucumber, red onion), and extra labneh
Instructions
- Make the labneh (at least 8 hours ahead, or up to 2 days): In a small bowl, stir together the yogurt, salt, and lemon juice (if using). Line a fine-mesh sieve with a double layer of cheesecloth or a clean, thin kitchen towel. Place the sieve over a bowl. Spoon the yogurt mixture into the lined sieve. Cover with plastic wrap and refrigerate for at least 8 hours or overnight, until the yogurt has thickened to a creamy, spreadable consistency and about ½ cup (120 ml) of whey has drained. Transfer the labneh to a container and refrigerate until ready to serve.
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by at least 2 inches (5 cm). Soak at room temperature for 12–24 hours. The chickpeas will triple in size. Drain and rinse well before using.
- Make the falafel mixture: Add the soaked, drained chickpeas to a food processor along with the parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground and holds together when pressed, but not pureed—it should have a texture like coarse sand. You may need to stop and scrape down the sides a few times. If the mixture seems too wet to form into balls, stir in the flour (start with 1 tablespoon and add more if needed).
- Chill the mixture (optional but recommended): Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the patties hold their shape during frying.
- Shape the falafel: Using wet hands, scoop about 2 tablespoons (30 g) of the mixture and roll into a ball, then gently flatten into a patty about 1½ inches (4 cm) in diameter and ½ inch (1.25 cm) thick. Repeat with the remaining mixture. You should get about 16 patties.
- Fry the falafel: In a deep, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. (If you don’t have a thermometer, a small piece of bread dropped in should sizzle and turn golden in about 30 seconds.) Carefully add the falafel patties in batches, without crowding, and fry for 3–4 minutes per side, until deep golden brown and crispy. The internal temperature of the falafel should reach 165°F (74°C) if you want to check with a food thermometer, though since the chickpeas are already soaked (not raw), this is mainly for texture. Use a slotted spoon to transfer the falafel to a paper-towel-lined plate.
- Serve: Spread a generous amount of labneh on a plate or inside warm pita bread. Top with falafel, fresh vegetables, and a drizzle of olive oil if desired. Serve immediately.
Tips
- Use dried chickpeas, not canned: Canned chickpeas are too wet and will make your falafel mushy and fall apart. Dried chickpeas that have been soaked overnight are essential for the right texture. If you only have canned, you can try, but the result will be denser and less crispy.
- Don’t over-process: The falafel mixture should be finely ground but still have some texture. Over-processing will make it pasty and heavy.
- Adjust consistency: If the mixture feels too dry and crumbly, add a teaspoon of water at a time until it holds together. If too wet, add a tablespoon of flour or chickpea flour.
- Make ahead: You can prepare the falafel mixture up to 24 hours in advance and keep it refrigerated. Shape and fry just before serving.
Serving Suggestions
Serve the falafel with labneh as a main course with warm pita, sliced tomatoes, cucumbers, red onion, and fresh herbs. Drizzle with extra virgin olive oil and a squeeze of lemon. You can also serve it as part of a mezze platter with hummus, tabbouleh, and pickled vegetables. For a lighter option, serve over a salad with a lemony vinaigrette.
Variations
- Baked falafel: Instead of frying, brush the patties with olive oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crispy. They will be less crunchy but still delicious.
- Herb variations: Substitute mint or dill for part of the parsley or cilantro for a different flavor profile.
- Spicy labneh: Stir a minced garlic clove and a pinch of cayenne pepper into the labneh before serving.
- Gluten-free: Use chickpea flour instead of all-purpose flour in the falafel mixture to make the recipe gluten-free.
Storage and Reheating
Cooked falafel are best eaten immediately, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Avoid microwaving, as it will make them soggy. The labneh can be stored in the refrigerator for up to 1 week. Unfried falafel mixture can be refrigerated for up to 24 hours before shaping and frying.
Frequently Asked Questions
Can I use canned chickpeas for falafel? Technically yes, but the texture will be significantly different—denser and less fluffy. Canned chickpeas contain more moisture, so you’ll need to add more flour to bind, and the falafel may fall apart during frying. For best results, use dried chickpeas that have been soaked overnight.
Why did my falafel fall apart in the oil? This usually happens if the mixture is too wet, the oil is not hot enough, or you didn’t chill the mixture before frying. Make sure to squeeze out any excess moisture from the soaked chickpeas and chill the shaped patties for at least 30 minutes before frying. Also, ensure the oil is at 350°F (175°C) before adding the falafel.
Can I make labneh with regular yogurt instead of Greek? Yes, but you will need to strain it longer (up to 24 hours) to achieve a thick consistency. Greek yogurt is already strained, so it takes less time.
How do I know when the oil is at the right temperature without a thermometer? Drop a small cube of bread into the oil. If it sizzles and turns golden brown in about 30 seconds, the oil is ready. If it browns too quickly, the oil is too hot; if it takes longer, it’s not hot enough.
Can I freeze cooked falafel? Yes, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Is labneh the same as cream cheese? No, labneh is a strained yogurt cheese, so it is tangier and lower in fat than cream cheese. It has a soft, spreadable texture similar to a thick Greek yogurt or a soft goat cheese.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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