Name: Homemade Falafel with Tahini Sauce Recipe
Prep time: 12 h 20 min
Cook time: 30 min
Total time: 12 h 50 min
Cuisine: Middle Eastern
Ingredients: 1 pound dry uncooked chickpeas; 1 tablespoon salt; ¾ cup fresh parsley; ½ cup fresh cilantro; 1 large onion, roughly chopped; 1 clove garlic; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon black pepper; 1 teaspoon baking powder; Neutral oil (such as canola or vegetable), for frying; Tahini sauce, for dipping (store-bought or homemade)

Instructions

Step 1: Cover the dry chickpeas with water in a medium bowl and let them soak at room temperature for at least 12 hours or up to 24 hours until doubled in size.

Step 2: Drain the soaked chickpeas and rinse them thoroughly. Dry completely using a salad spinner or clean towel to remove excess moisture.

Step 3: Place chickpeas and salt into a food processor and pulse until they form fine, pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, and blend until the mixture turns into a thick paste, scraping down sides as needed.

Step 4: Remove the blade and cover the bowl. Refrigerate for 1 hour to allow the falafel batter to set and bind.

Step 5: Remove the batter from the fridge, sprinkle baking powder over it, and gently fold it throughout the mixture for lightness.

Step 6: Line a baking sheet with parchment paper. Using a spring-loaded cookie scoop or hands, scoop and firmly shape about 1½ tablespoons of mixture into balls and place them on the parchment-lined sheet.

Step 7: Heat about 1 inch of neutral oil in a large, deep frying pan over medium heat. Test readiness by dropping a piece of batter; it should sizzle immediately.

Step 8: Carefully add 10 to 12 falafel balls to the hot oil without crowding. Fry for 3 to 3½ minutes per side until golden brown and crispy. Use a slotted spoon to transfer cooked falafels to a paper towel-lined baking sheet to drain excess oil. Repeat with remaining balls.

Step 9: Arrange falafel on a serving platter alongside tahini sauce. Serve warm for best flavor and texture.

Optional baking method – Step 10: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Optional baking method – Step 11: Place falafel balls on the prepared sheet spaced about ½ inch apart. Spray lightly with cooking spray. Bake for 25-30 minutes, turning halfway through baking to crisp all sides.

Optional baking method – Step 12: Falafels are done when golden brown and crispy on the outside. For extra crispiness, bake a few minutes longer while watching carefully to avoid burning.

Tips & Variations

Soaking the chickpeas overnight is essential for the right texture—do not use canned chickpeas as they are too soft.

For a spicier falafel, add a pinch of cayenne pepper or chili flakes to the mixture.

To keep falafel crispy after frying, drain on paper towels and serve immediately.

Fresh herbs like mint can be added for a different flavor profile.

The baking method is a healthier alternative but may yield slightly less crispy results than frying.

FAQs

Can I use canned chickpeas instead of dry?

It is not recommended to use canned chickpeas because they are too soft and will result in a mushy falafel. Dry chickpeas that have been soaked overnight provide the best texture.

How do I make the falafel crispy without frying?

You can bake the falafel in a preheated oven at 375°F (190°C) for 25-30 minutes, turning halfway through. Spraying them lightly with cooking spray helps achieve a crispy exterior.