Falafel with Tahini Sauce
Crispy, herby falafel paired with creamy tahini sauce makes for a delicious, nutritious, and fully plant-based meal. With high protein and fiber, low saturated fat, and bold flavors, it’s a weeknight-friendly staple worth mastering.
Equipment
- 1 Food Processor
- 1 Blender or Food Processor (for tahini sauce)
- 1 Medium Stock Pot or Dutch Oven
- 1 Slotted Spoon
- 1 Digital Thermometer
- 1 Mixing Bowl
- 1 Rubber spatula
- Paper Towels (for draining)
- Plastic Wrap (for refrigerating mixture)
Ingredients
For the Falafel:
- 1 lb dried chickpeas approximately 2 cups
- ½ cup roughly chopped yellow onion
- ¼ cup chopped fresh parsley
- 4 garlic cloves
- 1½ tablespoons all-purpose flour
- 1¾ teaspoons sea salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground black pepper
- ⅛ to ¼ teaspoon cayenne pepper adjust for heat
- Pinch of ground cardamom
- 2 teaspoons baking soda mixed with 1 tablespoon water
- Vegetable oil for frying
For the Creamy Tahini Sauce:
- 1 cup tahini sesame seed paste
- ¾ cup lukewarm water plus more if needed for consistency
- 3 garlic cloves
- ¼ cup fresh lemon juice or to taste
- ¼ teaspoon sea salt or more to taste
Instructions
- oak the Chickpeas Overnight: Place the dried chickpeas in a large bowl and cover them with cold water, leaving at least 3 inches of water above the beans. Let them soak at room temperature for 12–18 hours. They will double in size, becoming tender but not cooked.
- Prepare the Falafel Mixture: After soaking, drain and rinse the chickpeas thoroughly. Transfer them to a food processor along with the chopped onion, parsley, garlic cloves, flour, salt, cumin, coriander, black pepper, cayenne, and cardamom. Pulse the mixture until it forms a coarse, grainy texture — similar to couscous. Avoid overprocessing into a paste. Scrape down the sides of the bowl as needed.
- Incorporate Leavening: Stir together the baking soda and water, then use a spatula to fold it into the falafel mixture until evenly combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period helps the mixture bind and develop flavor.
- Form the Falafel Balls: Using wet hands or a cookie scoop, shape the chilled mixture into small balls or patties, about 2 tablespoons each. If the mixture feels too crumbly, blend it slightly more or add 1–2 extra tablespoons of flour until the balls hold their shape.
- Heat the Oil for Frying: Fill a deep skillet or Dutch oven with vegetable oil to about 1½ inches deep. Heat the oil over medium heat until it reaches 360–375°F (use a thermometer for accuracy). Test with one falafel to check the temperature — it should take about 2–3 minutes per side to brown.
- Fry the Falafel: Working in batches of 5–6, gently drop the falafel into the hot oil. Fry until deeply golden and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Make the Tahini Sauce: In a blender or food processor, combine the tahini, warm water, garlic, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, blend in more water a tablespoon at a time until your desired consistency is reached. Adjust seasoning to taste.
- Serve and Enjoy: Serve the falafel hot with a drizzle of tahini sauce, warm pita, fresh vegetables, or a side of hummus. They also pair beautifully with salads or grain bowls.
Notes
- Don’t use canned chickpeas: Canned chickpeas are too soft and will make the mixture fall apart. Dry, soaked beans are essential for texture and structure.
- Make ahead: The falafel mixture can be made 1–2 days ahead and kept in the fridge until ready to fry.
- Freeze for later: Shaped, uncooked falafel balls can be frozen on a tray, then transferred to a freezer bag. Fry from frozen — just add a minute or two to the cook time.
- Baking or air frying option: Although traditional frying gives the best texture, you can bake or air-fry the falafel at 375°F until golden brown, flipping halfway through (about 25–30 minutes).
- Custom spice levels: Adjust cayenne for more or less heat, or experiment with adding chopped cilantro or mint to the herb blend.