Description
Make the crispiest, most flavorful Easy Falafel at home with this simple Middle Eastern recipe! Loaded with fresh herbs, spices, and served with creamy tahini sauce, this falafel recipe is perfect for lunch, dinner, or a healthy snack.
Ingredients
Falafel:
1½ cups dried chickpeas (Garbanzo beans)
½ cup fresh parsley
½ cup fresh cilantro
3 cloves fresh garlic, peeled
1 medium onion, chopped
1 teaspoon cumin
1½ teaspoons coriander powder
½ teaspoon baking soda
1 teaspoon baking powder
1 tablespoon toasted sesame seeds
Salt and pepper, to taste (I used 1 tsp salt and ½ tsp black pepper)
Oil for frying
Tahini Sauce:
½ cup tahini paste
¼ cup water (plus 2–3 tablespoons for thinner sauce)
1 lemon, about ¼ cup juice
2 garlic cloves, minced
Salt, to taste
Instructions
Cover chickpeas with plenty of water, wrap, and soak for 12 hours. Drain, rinse, and let sit in a colander.
Place chickpeas, parsley, cilantro, onion, and garlic in a food processor. Pulse until the texture is between couscous and paste. Transfer to a bowl.
About 8–10 minutes before frying, add cumin, coriander, baking powder, baking soda, sesame seeds, salt, and pepper. Mix and knead. Shape using a falafel scoop or small ice cream scoop.
Heat enough vegetable oil in a deep skillet to cover the falafel. Fry in batches for 2–3 minutes until golden and crisp. Drain on paper towels.
Whisk tahini paste, water, lemon juice, garlic, and salt until creamy. Serve hot falafel with tahini sauce and fresh vegetables.
Notes
Use dried chickpeas soaked overnight; canned chickpeas will make the mixture too wet.
Keep the mixture slightly coarse for best texture.
Avoid overcrowding the pan while frying to maintain oil temperature.
Serve immediately for maximum crunch.
Taste and adjust salt and pepper in the falafel dough.
Nutrition values exclude oil used for frying.
- Prep Time: 15 minutes
- soaking:: 12 hours
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
