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Crispy falafel balls with tahini sauce, pita bread, and a fresh tomato-cucumber salad

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

Falafel
  • 1 cup dried chickpeas soaked overnight, not canned
  • 1/2 small onion roughly chopped
  • 3 cloves garlic
  • 1 cup fresh parsley packed
  • 1/2 cup fresh cilantro packed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking powder
  • salt and pepper to taste
  • 2 tbsp flour or chickpea flour as needed to help bind
  • oil for frying
Tahini Sauce & Serving
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 3-4 tbsp water as needed to thin
  • 4 pita breads warmed
  • 1 tomato diced
  • 1 cucumber diced
  • 1 lemon cut into wedges

Method
 

  1. Drain the soaked chickpeas well and pat dry. Do not cook them - raw, soaked chickpeas are what give falafel its texture.
  2. 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.
  3. 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.
  4. Cover and refrigerate for at least 30 minutes to firm up.
  5. 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.
  6. Remove with a slotted spoon and drain on paper towels.
  7. For the tahini sauce, whisk together the tahini, lemon juice, garlic, and enough water to reach a pourable consistency. Season with salt to taste.
  8. Serve the falafel warm with tahini sauce, warm pita, a fresh tomato-cucumber salad, and lemon wedges.