Middle Eastern · main

Falafel with Roasted Tomato and Yogurt Sauce

Falafel with Roasted Tomato and Yogurt Sauce reads richness 5.2, sourness 4.8 and citrus 4.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.7 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Richness 5.2 · Sourness 4.8 · Citrus 4.6 · Salinity 4.1 · Umami 3.9 · Herbaceous 3.7 · Heat 3.5 · Sweetness 3.0 · Fruity 2.2 · Funk & Ferment 2.2 · Earthy 2.1 · Warm Spice 1.9 · Nutty 1.5 · Floral 1.3 · Smoke 1.3 · Bitterness 1.2

What's in it (24)

• 1 cup cherry tomatoes, halved
• 1 teaspoon chopped thyme
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup Greek-style full-fat plain yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped cilantro
• One 14-ounce can of chickpeasdrained, rinsed and patted dry
• 1 serrano chile, chopped
• 1 cup panko (Japanese bread crumbs)
• 2 tablespoon chopped fresh mint
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground fennel
• 1 teaspoon salt
• 1 large egg
• 1 tablespoon olive oil
• 1 tablespoon water
• Vegetable oil, for frying
• 1/2 small red cabbage, shredded (4 cups)
• 4 whole wheat pita breads, halved and warmed
• Hot sauce, for serving

Time & effort: about 25 min (5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 163.8 kcal, 8.2 g protein, 3 g fat, 27.1 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (16 steps)

1. Preheat the oven to 450.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, toss the tomatoes with the thyme, salt, pepper and 1 tablespoon of the olive oil.
4. Spread the tomatoes on the prepared baking sheet and roast for 20 minutes, until sizzling and beginning brown.
5. Return the tomatoes to the bowl.
6. Stir in the yogurt, lemon juice, parsley, cilantro and the remaining 1 tablespoon of olive oil.
7. In a medium saucepan, heat 3 inches of vegetable oil to 360 over moderately high heat.
8. In a food processor, combine the chick peas, serrano chile, panko, mint, cumin, coriander, fennel and salt.
9. Process until the mixture is crumbly and no whole chick peas remain, about 30 seconds.
10. Add the egg, olive oil and water and process until the mixture starts to form large clumps, about 30 seconds.
11. Transfer the mixture to a bowl.
12. Line a baking sheet with parchment paper.
13. Using a 1-inch scoop, form tightly packed falafel balls and place them on the baking sheet; you should have about 20 falafel balls.
14. Fry the falafel, 4 at a time, in the hot oil until they are browned all over, about 3 minutes; drain on paper towels.
15. Stuff each pita half with 1/2 cup of shredded cabbage and 2 to 3 falafel balls.
16. Top with the roasted tomatoyogurt sauce and serve with hot sauce.

Dishes with a similar flavor shape

• Chipotle Chicken Burrito with Roasted Corn — Tex-Mex
• Sheet-Pan Loaded Vegetarian Nachos — Mexican
• Grilled Corn and Poblano Quesadillas — Mexican
• Steak Burrito with Charred Corn and Avocado — Tex-Mex
• Paneer Tikka Wraps with Mint Chutney — Indian

Keep reading: what richness, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.