Homemade Classic Falafel with Tahini Sauce Recipe
This classic falafel recipe features crispy, golden chickpea patties seasoned with fresh herbs and spices. Perfectly fried or oven-baked, these falafels are a delicious Middle Eastern staple served with creamy tahini sauce, making for a flavorful and satisfying snack or meal accompaniment.
- Prep Time: 14 hours
- Cook Time: 40 minutes
- Total Time: 14 hours 40 minutes
- Yield: 18 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Falafel Mixture
- 1 pound dry uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion (roughly chopped)
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
For Frying
- Neutral oil (for frying, about 1 inch deep)
Serving
- Tahini sauce
Instructions
- Soak chickpeas: Cover the dry chickpeas with water in a medium bowl and leave to soak at room temperature for 12 to 24 hours until they double in size.
- Drain and dry: Drain the soaked chickpeas, rinse thoroughly, and dry completely using a salad spinner or towels to ensure the mixture isn’t too wet.
- Process falafel mixture: In a food processor, pulse chickpeas and salt to fine, pebble-sized crumbs. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper and blend into a thick paste, scraping down the sides as necessary. Remove the blade, cover the bowl, and refrigerate for 1 hour to let the mixture set.
- Add baking powder: Remove the falafel mixture from the fridge, sprinkle baking powder over it, and fold it in gently to distribute it evenly.
- Form falafel balls: Line a baking sheet with parchment paper. Using a medium cookie scoop or hands, scoop and firmly pack about 1 ½ tablespoons of mixture into round balls, placing them on the parchment-lined sheet.
- Heat oil: In a large, deep frying pan, heat 1 inch of neutral oil over medium heat. Test the oil by dropping a small piece of batter in; it should sizzle upon contact.
- Fry falafel: Fry 10 to 12 balls at a time without crowding the pan. Cook each side for 3 to 3½ minutes until golden brown and crispy. Use a slotted spoon to transfer fried falafel to a paper towel-lined baking sheet to drain excess oil. Repeat with remaining balls.
- Serve: Arrange falafel on a platter and serve warm with tahini sauce for dipping.
- Oven-bake option: Preheat oven to 375°F. Place falafel balls on a parchment-lined baking sheet spaced about ½ inch apart. Spray them lightly with cooking spray.
- Bake falafel: Bake for 25 to 30 minutes, turning halfway through, until golden brown and crispy on all sides. For extra crispness, bake a few minutes longer but watch carefully to avoid burning.
Notes
- Soaking chickpeas overnight is essential as canned chickpeas are too soft for the proper texture.
- Drying chickpeas thoroughly ensures the falafel mixture binds well and crisps properly during frying or baking.
- The mixture needs to rest in the fridge for at least an hour to set and improve texture.
- The frying temperature should be medium heat to cook the falafel through without burning the outside.
- Falafel can be baked as a healthier alternative but won't be quite as crispy as fried.
- Leftover falafel can be refrigerated for up to 3 days or frozen for longer storage.
