Description
This Homemade Falafel with Tahini Sauce recipe offers a delicious and authentic Middle Eastern dish made from soaked chickpeas blended with fresh herbs and spices, then fried or baked to golden perfection. Perfect as a snack, appetizer, or part of a meal, these crispy falafel balls are paired with creamy tahini sauce for dipping, delivering a flavorful and satisfying vegetarian treat.
Ingredients
Scale
Falafel
- 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
- Tahini sauce, for dipping (store-bought or homemade)
Instructions
- Soak Chickpeas: Cover the dry chickpeas with water in a medium bowl and let soak at room temperature for at least 12 hours or up to 24 hours, until they have doubled in size.
- Drain and Dry: Drain the soaked chickpeas and rinse thoroughly. Dry completely using a salad spinner or clean towel to remove any excess moisture to ensure proper texture.
- Process Ingredients: Place drained chickpeas and salt into a food processor and pulse until coarse and pebble-sized. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, then blend until the mixture forms a thick, cohesive paste. Scrape down the sides as necessary to combine evenly.
- Refrigerate Mixture: Remove the blade and cover the bowl. Refrigerate the falafel batter for 1 hour to help it set and bind properly.
- Add Baking Powder: Remove batter from the fridge, sprinkle baking powder over it, and fold gently throughout to incorporate. This will lighten the texture for crispier falafel.
- Shape Falafel Balls: Line a baking sheet with parchment paper. Using a spring-loaded cookie scoop or your hands, scoop about 1½ tablespoons of mixture and firmly shape into balls. Place them on the prepared sheet.
- Heat Oil: Pour about 1 inch of neutral oil into a large, deep frying pan and heat over medium heat. Test oil readiness by dropping a small piece of batter; it should sizzle immediately.
- Fry Falafel: Carefully add 10 to 12 falafel balls to the hot oil without overcrowding. Fry for 3 to 3½ minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined baking sheet. Repeat with remaining falafel balls.
- Serve: Arrange falafel on a serving platter alongside tahini sauce. Serve warm for the best flavor and texture.
- Bake Option – Preheat Oven: For a healthier alternative, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Bake Falafel: Place shaped falafel balls on the baking sheet spaced about ½ inch apart. Lightly spray with cooking spray to promote browning. Bake for 25-30 minutes, turning halfway through to crisp all sides evenly.
- Finish Baking: Falafel are done when golden brown and crispy on the outside. For extra crispiness, bake a few minutes longer while monitoring carefully to prevent burning.
Notes
- Soaking the chickpeas for at least 12 hours is essential to achieve the right texture; do not substitute canned chickpeas.
- Drying chickpeas before processing is crucial to avoid soggy falafel batter.
- Gently folding in baking powder helps make falafel lighter and crispier.
- Carefully monitor the oil temperature when frying to ensure falafel cook thoroughly without burning.
- Baking is a great alternative for a lower-fat version but may not be as crispy as frying.
- Serve falafel warm with tahini sauce, fresh vegetables, or inside pita bread for a complete meal.
- Prep Time: 12 hours 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel, homemade falafel, tahini sauce, Middle Eastern appetizer, vegetarian falafel, fried chickpeas, healthy falafel
