Homemade Falafel with Tahini Sauce Recipe

Introduction

Homemade falafel is a delicious and satisfying Middle Eastern favorite made from chickpeas and fragrant herbs. Crispy on the outside and tender inside, these falafel balls are perfect for serving with tahini sauce or in pita bread.

Ingredients

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)
• Tahini sauce, for serving

Instructions

1. Step 1: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to soak.
2. Step 2: Drain the chickpeas well and pat them dry. Transfer to a food processor and pulse until they are coarsely chopped but not completely smooth.
3. Step 3: Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and ground cumin to the food processor. Continue pulsing until the mixture is finely chopped but not pasty. Sprinkle the flour over the mixture and pulse just until combined.
4. Step 4: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into 1-inch balls (about 2 tablespoons each). Roll each ball between your hands, gently squeezing to form smooth, compact falafel balls. Arrange them on a clean plate or parchment-lined baking sheet.
5. Step 5: Pour vegetable oil into a large heavy pot to a depth of 2 inches. Heat over high heat until the oil reaches 350°F (175°C), using a deep-fry or candy thermometer to check. Set a wire rack over a large baking sheet for draining.
6. Step 6: Working in batches of 6 to 7, carefully lower the falafel balls into the hot oil. Fry, turning as needed, until they are deeply browned on all sides, about 2 to 3 minutes.
7. Step 7: Remove the falafel from the oil with a slotted spoon and transfer them to the wire rack to drain and cool slightly. Serve warm with tahini sauce on the side.

Tips & Variations

• Soaking the chickpeas overnight is essential for the right texture; do not use canned chickpeas as they will be too soft.
• For extra flavor, add a pinch of cayenne pepper or chopped green chili to the mixture.
• To make falafel gluten-free, substitute the all-purpose flour with chickpea flour or a gluten-free flour blend.
• If you prefer baking instead of frying, bake falafel at 375°F (190°C) on a greased baking sheet for 20-25 minutes, turning halfway through.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5-10 minutes to retain their crispiness. Falafel can also be frozen before or after cooking; thaw and reheat in the oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Canned chickpeas are too soft and will result in a mushy falafel. For authentic texture, soak dried chickpeas overnight and use those.

How do I keep falafel from falling apart when frying?

Make sure to pulse the mixture until just combined and slightly coarse, not smooth. Adding baking powder and flour helps bind the mixture. Handle gently but firmly when shaping the balls.

Homemade Falafel with Tahini Sauce Recipe

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★★★★★

4.8 from 97 reviews

This Homemade Falafel recipe delivers crispy, perfectly spiced chickpea patties that are a delicious and authentic Middle Eastern treat. Made from soaked dried chickpeas and fresh herbs, these falafels are flavored with cumin, coriander, and garlic, then deep-fried until golden brown. Serve warm with creamy tahini sauce for an irresistible appetizer or main course.

• Author: Cleo
• Prep Time: 12 hours 15 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 30 minutes
• Yield: About 20 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)

For Serving

• Tahini sauce

Instructions

1. Soak Chickpeas: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to allow the chickpeas to fully hydrate and soften.
2. Prepare Falafel Mixture: Drain the soaked chickpeas thoroughly and pat them dry. Transfer them to a food processor and pulse until the chickpeas are roughly broken down but not pureed. Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and ground cumin. Continue pulsing until the mixture is finely chopped but still coarse and not pasty. Finally, sprinkle the flour over the mixture and pulse just until combined to help bind the falafel.
3. Shape the Falafel Balls: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into balls about 1 inch in diameter (approximately 2 tablespoons each). Using clean hands, roll each portion into a smooth, compact ball by tossing between your hands and lightly squeezing. Arrange the balls on a clean plate or a parchment-lined baking sheet.
4. Heat Oil and Fry: Pour vegetable oil into a large heavy pot to a depth of 2 inches and heat over high heat until the oil reaches 350°F, using a deep-fry or candy thermometer to monitor the temperature. Place a wire rack over a large baking sheet to drain the falafel after frying. Working in batches of 6 to 7, gently lower the falafel balls into the hot oil and fry them, adjusting the heat as needed, until they are deeply browned on all sides, about 2 to 3 minutes per batch.
5. Drain and Serve: Remove the falafel from the oil using a slotted spoon and transfer them to the wire rack to cool slightly and drain excess oil. Serve the falafel warm alongside tahini sauce for dipping or drizzling.

Notes

• Soaking the chickpeas overnight is essential for the right texture; do not substitute with canned chickpeas.
• Use fresh herbs for the best flavor and color.
• Maintain the oil temperature at 350°F to ensure falafels cook through and stay crispy without absorbing too much oil.
• Falafel mixture can be prepared a few hours in advance and refrigerated before frying.
• For a gluten-free version, substitute the all-purpose flour with chickpea flour.

Keywords: falafel, chickpeas, Middle Eastern, appetizer, vegetarian, fried chickpea balls, tahini sauce, homemade falafel