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Crispy Falafel with NYC White Sauce & Yellow Rice
This is that live-show crowd favorite—the crunch when falafel hits the oil, the fresh herb aroma, and that creamy white sauce drizzle that brings it all together. It’s bold, vibrant, and built for serious Food & Vibes energy.
Prep 0 minCook 25 minTotal 25 min1 servingsMedium0 calories
Directions
Golden, herb-packed falafel with a fluffy interior, served with tangy NYC-style white sauce and fragrant turmeric yellow rice—street food flavor, elevated.
- 1.Soak the chickpeas:
- 2.Rinse dried chickpeas and soak in plenty of cold water for 12–16 hours. Drain and pat dry. Do not cook—this is key for texture.
- 3.Blend the falafel mix:
- 4.In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until a coarse, grainy mixture forms that holds together when pressed.
- 5.Finish the mixture:
- 6.Transfer to a bowl and mix in baking powder and flour. Cover and refrigerate for 1 hour to firm up.
- 7.Make the white sauce:
- 8.In a bowl, whisk together mayonnaise, yogurt, lemon juice, garlic, sugar, salt, and pepper until smooth. Chill until ready to use.
- 9.Prepare the yellow rice:
- 10.Melt butter in a pot over medium heat. Add rice, turmeric, and cumin, stirring for 2 minutes to toast.
- 11.Cook the rice:
- 12.Add chicken broth and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 18–20 minutes until fluffy. Keep warm.
- 13.Fry the falafel:
- 14.Heat oil to 360°F (182°C). Form mixture into small balls or patties using a scoop or spoon.
- 15.Cook until golden:
- 16.Fry falafel in batches for 3–4 minutes until deep golden brown and crispy. Remove and drain on paper towels.
- 17.Assemble and serve:
- 18.Serve falafel over yellow rice or in pita, drizzled generously with white sauce.
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