Falafel Patties with Harissa Yogurt

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Falafel Patties with Harissa Yogurt | A Couple Cooks

Falafel Patties with Harissa Yogurt | A Couple Cooks

Falafel Patties with Harissa Yogurt | A Couple Cooks

We’ve been trying to develop a falafel recipe for years. Like the infamous veggie burger, honing the perfect texture and flavor has been difficult. As part of our lunch theme this week, we wanted to compliment our easy tartines by creating a recipe that could be made ahead and easily reheated at a workplace. Somehow falafel got thrown into our mix of ideas, and on a whim we whipped up a new version. It’s a larger falafel patty, pan-fried and then finished in the oven.

Surprisingly, the patties held together and tasted flavorful and fresh — and on the first try! Apparently it’s been a long week, because when I went to trial the recipe once more before sharing it with you, the patties were suddenly a flop: a wet and watery pile of mush in the frying pan. I was heartbroken until I realized the culprit: I had forgotten to add the flour! The next batch came together nicely with the addition of flour – a lesson we’ll now never forget.

We added a harissa yogurt sauce to complement these patties, inspired by our new Feast cookbook by Sarah Copeland. It’s simple and truly makes the dish. The patties can be refrigerated and stored for lunches or dinners throughout the week, which works well since they’re best at room temperature.

On a completely unrelated side note, are you enjoying the Olympics? We can’t get enough.


Falafel Patties with Harissa Yogurt

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  • Author: a Couple Cooks
  • Yield: 4


These patties work well to make ahead since they are best at room temperature. If making ahead and eating from the refrigerator, allow the patties to come to room temperature. If using a microwave to reheat, take care not to overheat.


  • 15-ounce can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons sesame seeds
  • 1 large carrot
  • ½ red onion
  • 3 garlic cloves
  • 1/2 cup cilantro leaves (or parsley)
  • 6 tablespoons flour of any type (gluten-free if necessary)
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne or a few dashes hot sauce (optional)
  • 3 tablespoons grapeseed or vegetable oil (for frying)
  • ½ cup full-fat Greek yogurt
  • 2 tablespoons mild harissa
  • 2 pinches kosher salt
  • Pita bread, for serving


  1. Preheat oven to 375°F.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add 2 tablespoons sesame seeds, then process until a paste-like consistency is formed. Scrape the mixture into a bowl.
  3. Add 1 carrot (cut into chunks), 1/2 red onion, 3 garlic cloves, and ½ cup cilantro to the bowl of the food processor; pulse until finely ground. Scrape the vegetables into the bowl with the chickpeas.
  4. Stir in 6 tablespoons flour, 2 teaspoons cumin, 1 teaspoon kosher salt, ½ teaspoon black pepper, and a pinch cayenne or a few dashes hot sauce (optional). Mix with a spoon until combined, then form 4 to 5 round patties and place them on a baking sheet.
  5. In an ovenproof frying pan, heat 3 tablespoons oil over medium heat. Place the patties in the pan and fry them for 5 minutes, covered, then flip and fry for 5 minutes more.
  6. Place the pan in the oven and bake the patties for 15 minutes. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
  7. To make the harissa yogurt, combine 1/2 cup Greek yogurt with 2 tablespoons harissa and 2 pinches kosher salt. Serve the patties with harissa yogurt and pita. (Patties are best served at room temperature; they can be refrigerated for several days or frozen.)


Adapted from Gourmandelle



  • Reply
    Tieghan Gerard
    February 12, 2014 at 11:12 pm

    Love the Harissa! My post for tomorrow is Harissa and then I have got a meal using it coming up. This looks delicious!

  • Reply
    anna maria
    February 13, 2014 at 2:28 am

    i LOVE making a batch of quinoa patties (http://www.101cookbooks.com/archives/baked-quinoa-patties-recipe.html) at the beginning of the week to take for work lunches – these look like they would be another great option. Thanks for all the amazing recipes & beautiful photos – you guys are awesome :)

  • Reply
    February 13, 2014 at 3:57 am

    I was searching for vegetarian or vegan hamburger recipes and this one is perfect! Thanks ;)

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 13, 2014 at 9:34 am

    I absolutely love the look of these – so pretty!!

  • Reply
    February 13, 2014 at 9:43 am

    These look delicious! I have one question for you though- where do you find your harissa, or do you have a good recipe for making your own?

  • Reply
    shanna mallon
    February 13, 2014 at 9:50 am

    Yum. Sounds so good!

  • Reply
    February 13, 2014 at 1:31 pm

    These falafel patties sound so wonderful, especially with such a tangy & spicy sauce! It might even be enough to get me to buy a food processor… :)

  • Reply
    Arthur in the Garden!
    February 15, 2014 at 4:08 pm


  • Reply
    February 15, 2014 at 4:13 pm

    Hi guys!
    I absolutely love your blog and this recipe looks smazing cant wait to try it.
    However let me suggest one thing: i think it would be nice to have the total time of preparation in the little recipe sheet.
    Wish you all the bedtband keep up the great job!

  • Reply
    Sandra Lea
    February 15, 2014 at 6:02 pm

    Just made these and they are delicious. Substituted sriracha for harissa. Note, you didn’t list coriander in the ingredients but you have it in the instructions, I included it. Thanks for a great recipe.

    • Reply
      February 16, 2014 at 2:01 pm

      Sandra, good catch! Thanks for letting us know. I actually had included coriander in the original recipe, and then when I tested it again I ran out so just used cumin instead. Since it tasted similar, I decided to leave it out! Thanks for catching it in the recipe; I’ve removed it here – but it certainly can’t hurt to include it for more flavor! Hope you enjoyed it.

  • Reply
    February 17, 2014 at 2:56 pm

    Made these this weekend and just had one for lunch—they are great! I added about 3/4 teaspoon of coriander, and just pan fried them instead of the pan fry + bake. I had been looking for a moister baked falafel recipe (many turn out SO dry) and this one is perfect!

  • Reply
    February 18, 2014 at 12:12 pm

    Looks great! So glad you liked my vegan falafel recipe! :D

  • Reply
    Tina @ Tina's Chic Corner
    February 21, 2014 at 6:14 pm

    I could never make falafels that actually stay together so I definitely have to give this a try! Looks delish. :)

  • Reply
    December 29, 2017 at 2:40 pm

    That harissa yogurt is so good! I can’t wait to use it in other recipes aside from this one. Thanks so much for sharing!

    • Reply
      January 14, 2018 at 2:21 pm

      Ooo thank you! We’ll have to make this again too. Thanks for the comment!

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