Name: Homemade Falafel with Tahini Sauce Recipe
Prep time: 13 h
Cook time: PT-492243H54M13S
Total time: PT-492243H54M13S
Cuisine: Middle Eastern
Ingredients: 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; Neutral oil (for frying); Tahini sauce (for dipping)

Introduction

Falafel is a classic Middle Eastern dish made from ground chickpeas and fragrant herbs, shaped into crispy fried balls. Perfect as a snack or part of a meal, these falafels are delicious served warm with tahini sauce. This recipe guides you through soaking, blending, and cooking for the best homemade results.

A white plate holds about fifteen round falafel balls that are deep brown with a crunchy texture and sprinkled with small bits of green parsley. In the middle of the plate, there is a small white bowl filled with smooth, creamy white sauce. Around the plate, on the white marbled surface, there are slices of bright red tomatoes and lemon wedges on another white plate to the left, toasted pieces of pita bread nearby, and a bunch of fresh green parsley lying on a separate white plate to the right. The scene has bright natural light, emphasizing the different textures and colors of each item. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Cover the chickpeas with water in a medium bowl and soak at room temperature for at least 12 hours or up to 24 hours, until they double in size.

Step 2: Drain the chickpeas, then rinse and dry them thoroughly, using a salad spinner if available.

Step 3: In a food processor bowl, pulse the chickpeas and salt until they reach fine, pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture forms a thick paste, scraping down the sides as needed.

Step 4: Remove the blade and cover the bowl, refrigerating the mixture for 1 hour to allow the batter to set.

Step 5: Remove the batter from the fridge and sprinkle the baking powder over it, then gently fold it in.

Step 6: Line one baking sheet with parchment paper and another with a double layer of paper towels. Using a medium spring-loaded cookie scoop or your hands, scoop about 1½ tablespoons of batter. Firmly pack and roll each portion into a round ball and place on the parchment-lined sheet. Repeat with remaining batter.

Step 7: Heat 1 inch of neutral oil in a large, high-sided frying pan over medium heat. When a small piece of batter sizzles upon contact, carefully add 10 to 12 falafel balls without crowding the pan.

Step 8: Fry each side for 3 to 3½ minutes, until golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to the paper towel-lined baking sheet. Repeat with the remaining falafel.

Step 9: Serve the falafel warm alongside tahini sauce for dipping.

Optional Step 10 (Baking): Preheat oven to 375°F. Place falafel balls on a parchment-lined baking sheet, spaced ½ inch apart, and spray with cooking spray.

Optional Step 11: Bake for 25-30 minutes, turning halfway through to crisp all sides.

Optional Step 12: Remove when golden brown and crispy. Bake longer if extra crispiness is desired, watching carefully to prevent burning.

Tips & Variations

Soaking chickpeas overnight is key for a tender, flavorful falafel texture—do not substitute canned chickpeas.

Add a pinch of cayenne or chili flakes for a spicy kick.

For a gluten-free version, avoid breadcrumbs and rely on the soaking and binding from herbs and baking powder.

Serve falafel in pita bread with fresh vegetables and tahini or yogurt sauce for a complete meal.

FAQs

Can I use canned chickpeas instead of dry?

It’s best to use dry chickpeas soaked overnight for the right texture. Canned chickpeas are too soft and will result in mushy falafel that doesn’t hold together well.

How do I make falafel without deep frying?

You can bake falafel in a preheated 375°F oven for 25-30 minutes, turning halfway through to crisp all sides. This method uses less oil and still produces tasty, crispy results.