Easy Homemade Falafels with Flavor-Packed Tahini Sauce
These crispy falafels made from chickpeas and herbs are paired with a creamy tahini sauce, making them a delightful and nutritious meal option.
Servings: 4 servings
Equipment
- Food Processor
- Deep Skillet or Pot
- Mixing Bowl
Ingredients
Falafel Ingredients
- 1 cup Dried Chickpeas Soaked overnight.
- 1 medium Onion Finely chopped.
- 2-3 cloves Garlic Minced.
- 1 cup Fresh Parsley Chopped.
- 1 cup Fresh Cilantro Chopped.
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Baking Powder
- 2-3 tablespoons All-Purpose Flour
- to taste Salt
- to taste Pepper
- for frying as needed Vegetable Oil
Tahini Sauce Ingredients
- 1/2 cup Tahini
- 2 tablespoons Lemon Juice Freshly squeezed.
- 1 clove Garlic Minced (for sauce).
- 2-4 tablespoons Water Adjust for consistency.
- a pinch Salt For tahini sauce.
Instructions
- 1. Soak the dried chickpeas in plenty of water overnight.
- 2. Drain and rinse the chickpeas under cold water.
- 3. Finely chop the onion, garlic, parsley, and cilantro.
- 4. In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and flour. Pulse until well combined but slightly chunky.
- 5. Season with salt and pepper to taste.
- 6. Chill the mixture in the refrigerator for at least 30 minutes.
- 7. Heat vegetable oil in a deep skillet or pot to 350°F.
- 8. Form the chilled mixture into small balls or patties.
- 9. Fry the falafel balls in batches for about 3-4 minutes on each side until golden brown.
- 10. Drain excess oil on paper towels.
- 11. For the tahini sauce, mix tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water until desired consistency is reached.
- 12. Serve the falafels warm with tahini sauce.
Notes
Store leftover falafels in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to restore crispiness.