Mom's Falafel




Yield 6-8 Servings



White Sauce:

Red Sauce:



For the Falafel

  1. Drain the soaked masoor dal in a colander completely. Transfer the dal to a food processor along with the serrano chilis and garlic cloves. Pulse the dal until you have a coarse mixture and the garlic and serranos have combined into the mixture well.
  2. Transfer the dal to a large bowl and set aside until you are ready to fry. 
  3. Once you are ready to fry, add the salt, sesame seeds and using your hand- stir the salt into the mixture. As you mix the salt the mixture will begin to release more liquid and become fluffier. 
  4. Fill a wide bottom pot with about 2 inches of canola oil and turn on to medium high heat. Once you think the oil is hot, drop a small pinch of batter in the oil, if it comes instantly to the top and starts to sizzle- the oil is hot and ready.
  5. Use a cookie scooper to loosely scoop batter and drop it into the oil. Keep adding more to the oil - but do not overcrowd. Leave space so with a slotted spoon, you can gently turn and flip the falafel to ensure even browning on all sides. Fry only a few as a test batch, first.
  6. Remove the falafel, with a large slotted spoon, onto a plate lined with paper towels. Lower the heat to medium and taste the falafel for salt, spice and make sure the inside is fully cooked. Adjust seasonings if needed.

For the white sauce:

  1. Place the sesame seeds in a mortar and pestle and grind them until you get as close to a paste like consistency. You can also use a small coffee grinder, or place the sesame seeds on a chopping board and use a rolling pin to crush them well. 
  2. Add the crushed sesame seeds to the mayo, and rest of the ingredients for the white sauce and combine everything well.

Red Sauce:

  1. Drain the water from the soaked red chilis. Add to a blender with rest of the ingredients and blend until completely smooth. 


  1. Spread the inside of a pita with the white sauce, add lettuce, add 3-4 falafel balls slightly smashed along with the toppings and more white and red sauce. 

Recipe by The Chutney Life at