Falafel with tahini sauce is a beloved Middle Eastern dish that has made its way into the hearts of many across the globe. These crispy, golden-brown chickpea balls, served with a creamy tahini sauce, are packed with flavor and are a perfect vegetarian meal. Whether served in pita bread, with hummus, or on a salad, falafel is a versatile dish that will never disappoint. This recipe combines traditional methods with a fresh twist, creating a homemade falafel that’s just as delicious as what you might find at a street food stall.

Falafel with Tahini Sauce

Why You’ll Love This Recipe

Falafel with tahini sauce is the ultimate comfort food with its crunchy exterior and soft, spiced interior. This recipe uses dried chickpeas, ensuring a fresher, more flavorful falafel compared to canned chickpeas. Paired with a rich tahini sauce, this dish delivers a balance of textures and tastes that are simply irresistible. The tahini sauce, with its garlic and lemon tang, enhances the falafel’s flavors, creating a perfect pairing. Plus, it’s a great dish for vegetarians and vegans, providing plenty of plant-based protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Falafel:

  • 1 pound dry chickpeas/garbanzo beans (about 2 cups)

  • ½ cup yellow onion, roughly chopped

  • ¼ cup chopped fresh parsley

  • 4 cloves garlic

  • 1 ½ tablespoons all-purpose flour

  • 1 ¾ teaspoons salt

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • ¼ teaspoon black pepper

  • ⅛-¼ teaspoon cayenne pepper

  • Pinch of ground cardamom

  • 2 teaspoons baking soda mixed with 1 tablespoon water

  • Vegetable oil for frying

For the Tahini Sauce:

  • 1 cup tahini sesame seed paste

  • ¾ cup lukewarm water (more for desired consistency)

  • 3 cloves garlic

  • ¼ cup fresh lemon juice (or more to taste)

  • ¼ teaspoon salt (or more to taste)

Directions

For the Falafel:

  1. Soak the Chickpeas: Place the chickpeas in a large bowl and cover them with about 3 inches of cold water. Let them soak overnight. (The chickpeas will double in size.)

  2. Prepare the Falafel Mixture: The next day, drain and rinse the chickpeas. Place them in a food processor along with the chopped onion, parsley, garlic, flour, salt, cumin, coriander, black pepper, cayenne pepper, and cardamom. Pulse until the mixture resembles a coarse meal, making sure to scrape down the sides as needed. The consistency should be somewhere between couscous and a paste.

  3. Add Baking Soda: Mix the baking soda-water mixture into the falafel mixture and stir well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

  4. Fry the Falafel: Heat vegetable oil in a medium stockpot over medium heat. The oil should be about 1 ½ inches deep. The ideal frying temperature is between 360°F and 375°F. Form the falafel mixture into round balls or slider-shaped patties using wet hands, about 2 tablespoons of mixture per falafel.

  5. Test the Oil: Before frying all the falafel, fry a test ball to check the oil temperature. If it browns in 2-3 minutes, the oil is ready. Adjust the heat as necessary.

  6. Cook the Falafel: Fry the falafel in batches, about 5-6 at a time, until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove the falafel from the oil and place them on paper towels to drain. Serve hot with pita, hummus, veggies, and tahini sauce.

For the Tahini Sauce:

  1. Prepare the Sauce: In a food processor or blender, combine tahini, lukewarm water, garlic, lemon juice, and salt. Blend until the sauce is creamy and smooth. Scrape the sides of the food processor as necessary.

  2. Adjust Consistency: If the sauce is too thick, add more water to reach your desired consistency. Taste and adjust the seasoning with more lemon juice or salt, if desired.

Servings and Timing

  • Servings: 4

  • Prep time: 20 minutes

  • Cook time: 40 minutes

  • Wait time: 12 hours (for soaking chickpeas)

  • Total time: 1 hour

Variations

  • Make it spicy: Add more cayenne pepper or a dash of hot sauce to the falafel mixture for extra heat.

  • Herb variations: Experiment with adding fresh herbs such as cilantro or dill to the falafel mixture for a different flavor profile.

  • Baked falafel: For a lighter option, bake the falafel at 375°F for about 20 minutes, flipping halfway through, until golden and crispy.

  • Tahini alternatives: If you’re looking for a different sauce, try a yogurt-based dressing or a spicy harissa sauce.

Storage/Reheating

Store any leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to retain their crispiness. The tahini sauce can be stored separately in the fridge for up to 1 week.

FAQs

1. Can I use canned chickpeas for this recipe?

No, dried chickpeas are essential for making authentic falafel. Canned chickpeas contain too much moisture and will result in falafel that falls apart.

2. How do I know if the falafel oil is at the right temperature?

The oil should be between 360°F and 375°F. If you don’t have a thermometer, you can test the oil by frying a small falafel ball. If it browns in 2-3 minutes, the oil is ready.

3. Can I freeze falafel?

Yes, you can freeze uncooked falafel. Form the balls, place them on a baking sheet, and freeze for 1-2 hours. Then transfer them to a freezer bag or container. When ready to eat, fry them straight from the freezer.

4. How can I make the falafel mixture easier to handle?

If the mixture feels too dry and crumbly, add a tablespoon of water or flour to help it bind together.

5. Can I make falafel ahead of time?

Yes, you can prepare the falafel mixture in advance and refrigerate it for up to 24 hours before frying. You can also fry the falafel ahead of time and reheat them in the oven.

6. What can I serve falafel with?

Falafel is commonly served with pita, hummus, tahini sauce, tabbouleh, and pickled vegetables. You can also serve it on a salad or in a wrap.

7. How do I get my falafel crispy?

Ensure the oil is hot enough, and don’t overcrowd the pan when frying. Fry the falafel in batches to ensure they cook evenly and stay crispy.

8. Can I use a deep fryer to cook falafel?

Yes, using a deep fryer is a great way to cook falafel. Just make sure to maintain the temperature between 360°F and 375°F for the best results.

9. Can I bake falafel instead of frying them?

Yes, you can bake falafel at 375°F for about 20 minutes, flipping halfway through, until golden and crispy.

10. Can I make falafel without a food processor?

While a food processor is the most efficient tool, you can use a blender or finely chop the ingredients by hand, but this will take more time.

Conclusion

Falafel with tahini sauce is a delicious, healthy, and satisfying meal that’s perfect for any occasion. With its rich flavor and crunchy texture, it’s sure to be a hit with both vegetarians and meat-eaters alike. The homemade tahini sauce adds a creamy, tangy finish that pairs perfectly with the warm, spiced falafel. Whether you’re enjoying it in a pita, on a salad, or with a side of hummus, this recipe is a keeper!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star