Homemade Falafel with Tahini Sauce Recipe
This classic falafel recipe features crispy, golden-brown chickpea patties seasoned with fresh herbs and spices. Soaked chickpeas are blended with parsley, cilantro, onion, and garlic, then fried or baked to perfection. Served best warm with tahini sauce, these homemade falafels make a flavorful and satisfying Middle Eastern appetizer or meal.
- Prep Time: 13 hours
- Cook Time: 15 minutes (frying) or 30 minutes (baking)
- Total Time: 13 hours 15 minutes (frying) or 13 hours 30 minutes (baking)
- Yield: Approximately 30 falafel balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Falafel 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)
Serving
- Tahini sauce (for dipping)
Instructions
- Soak Chickpeas: Cover the dry chickpeas with water in a medium bowl and let them soak at room temperature for at least 12 hours or up to 24 hours until doubled in size.
- Drain and Dry: Drain the soaked chickpeas and rinse them thoroughly. Dry completely using a salad spinner or clean towel to remove excess moisture.
- Process Ingredients: Place chickpeas and salt into a food processor and pulse until they form fine, pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, and blend until the mixture turns into a thick paste, scraping down sides as needed.
- Refrigerate Mixture: Remove the blade and cover the bowl. Refrigerate for 1 hour to allow the falafel batter to set and bind.
- Add Baking Powder: Remove the batter from the fridge, sprinkle baking powder over it, and gently fold it throughout the mixture for lightness.
- Shape Falafel Balls: Line a baking sheet with parchment paper. Using a spring-loaded cookie scoop or hands, scoop and firmly shape about 1½ tablespoons of mixture into balls and place them on the parchment-lined sheet.
- Heat Oil: Heat about 1 inch of neutral oil in a large, deep frying pan over medium heat. Test readiness by dropping a piece of batter; it should sizzle immediately.
- Fry Falafel: Carefully add 10 to 12 falafel balls to the hot oil without crowding. Fry for 3 to 3½ minutes per side until golden brown and crispy. Use a slotted spoon to transfer cooked falafels to a paper towel-lined baking sheet to drain excess oil. Repeat with remaining balls.
- Serve: Arrange falafel on a serving platter alongside tahini sauce. Serve warm for best flavor and texture.
- Bake Option – Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Bake Falafel: Place falafel balls on prepared sheet spaced about ½ inch apart. Spray lightly with cooking spray. Bake for 25-30 minutes, turning halfway through baking to crisp all sides.
- Finish Baking: Falafels are done when golden brown and crispy on the outside. For extra crispiness, bake a few minutes longer while watching carefully to avoid burning.
Notes
- Soaking chickpeas is essential; do not substitute canned chickpeas as the texture will differ.
- Drying chickpeas thoroughly before processing ensures the batter binds well.
- Baking powder lightens the mixture and helps achieve a tender interior.
- Use a deep frying pan and maintain medium heat to cook falafels evenly without burning.
- The baking method is a healthier alternative but produces slightly less crispy results than frying.
- Serve immediately while warm for best taste and texture.
- Falafel can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: falafel, chickpeas, Middle Eastern, fried falafel, baked falafel, tahini sauce, vegetarian appetizer
