Description
Crispy, flavorful falafel made from chickpeas and herbs, served with creamy tahini sauce.
Ingredients
Scale
- 2 cups dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice
- 1 tsp baking powder
- Oil for frying
- For Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 tsp salt
- Water (as needed for consistency)
Instructions
- Drain soaked chickpeas and pat dry.
- Add chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse until finely ground.
- Transfer to a bowl and mix in spices, lemon juice, and baking powder.
- Form into small patties or balls (about 1.5 inches in diameter).
- Heat oil in a pan over medium heat. Fry falafel in batches until golden brown (3-4 minutes per side).
- Drain on paper towels.
- For Tahini Sauce: Whisk tahini, lemon juice, garlic, and salt. Thin with water as needed.
- Serve falafel warm with tahini sauce.
Notes
- Do not use canned chickpeas; they will make the falafel mushy.
- For extra crispiness, refrigerate the mixture for 30 minutes before shaping.
- Bake at 375°F (190°C) for 20-25 minutes for a healthier option.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer/Main
- Method: Frying/Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 falafel with sauce
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: falafel, tahini, chickpeas, homemade, vegetarian