Crispy Falafel with Tahini Sauce
Crispy Falafel with Tahini Sauce
Golden, crispy falafel made from soaked chickpeas blended with fresh herbs, garlic, and warm spices, deep-fried until craggy and crisp outside and tender inside. Served with a simple tahini sauce, warm pita, and a fresh chopped salad.
Ingredients
Method
- Drain the soaked chickpeas well and pat dry. Do not cook them – raw, soaked chickpeas are what give falafel its texture.
- In a food processor, pulse the chickpeas, onion, garlic, parsley, and cilantro until finely chopped but not pureed to a paste – it should still have some texture.
- Transfer to a bowl and stir in the cumin, coriander, baking powder, salt, and pepper. Add flour a tablespoon at a time if the mixture feels too wet to hold together.
- Cover and refrigerate for at least 30 minutes to firm up.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Scoop the mixture into 1.5-inch balls and fry in batches for 3-4 minutes, until deeply golden brown and crisp on the outside.
- Remove with a slotted spoon and drain on paper towels.
- For the tahini sauce, whisk together the tahini, lemon juice, garlic, and enough water to reach a pourable consistency. Season with salt to taste.
- Serve the falafel warm with tahini sauce, warm pita, a fresh tomato-cucumber salad, and lemon wedges.
