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This falafel with tahini sauce recipe is a standout for both its authentic flavor and nutritious profile.
Made from dried chickpeas (not canned), the falafel achieves the perfect crispy-on-the-outside, fluffy-on-the-inside texture that’s characteristic of traditional Middle Eastern street food.
What makes this recipe especially appealing is its balance of spice—cumin, coriander, garlic, and a hint of cayenne—paired with the brightness of fresh parsley and lemony tahini sauce.
Nutritionally, this dish is packed with plant-based protein and fiber thanks to the chickpeas, making it satisfying and heart-healthy.
It’s naturally low in saturated fat, especially when served baked or air-fried instead of deep-fried.
The tahini sauce adds healthy fats from sesame seeds, and together, they form a complete vegan meal rich in nutrients. Ideal for meal prep, falafel can be made ahead and stored, then paired with pita, salad bowls, or grain dishes throughout the week.
Quick to assemble after the soaking phase, it’s a wholesome, crowd-pleasing option for everyday cooking.
Must-Have Tools for Perfect Results
Cuisinart 14-Cup Food Processor
Essential for creating the perfect falafel texture, this powerful food processor grinds soaked chickpeas, herbs, and spices into a coarse, uniform mixture. Its large capacity and reliable motor make it invaluable for everything from dips to doughs.
OXO Good Grips Medium Cookie Scoop
Ideal for portioning falafel balls evenly, this scoop ensures consistent size for uniform cooking. Beyond falafel, it’s great for baking cookies or scooping meatballs and even melon balls.
Lodge Cast Iron Dutch Oven
With its even heat retention and depth, this pot is perfect for maintaining oil temperature during deep-frying. It’s also a versatile kitchen staple for soups, braises, and baking bread.
ThermoPro Digital Cooking Thermometer
This tool ensures your frying oil hits the sweet spot of 360–375°F, crucial for perfectly crisp falafel. It’s a must-have for precise cooking in both frying and roasting.
Vitamix Explorian Blender
For ultra-smooth tahini sauce, a high-speed blender like this makes a world of difference. Its power breaks down thick tahini effortlessly, and it’s equally effective for smoothies, soups, and nut butters.
Falafel with Tahini Sauce
Equipment
- 1 Large Mixing Bowl – For soaking chickpeas overnight
- 1 Food Processor (Cuisinart 14-Cup) – For processing falafel mixture and tahini
- 1 Medium Saucepan or Dutch Oven (Lodge Cast Iron) – For frying falafel
- 1 Digital Cooking Thermometer (ThermoPro) – For monitoring frying oil temperature
- 1 Slotted Spoon – For removing falafel from oil
- 1 Blender (Vitamix or similar) – For blending the tahini sauce
- 1 Measuring Cup Set – For accurate liquid and dry ingredients
- 1 Rubber Spatula – For scraping sides of processor and mixing
- 1 Cookie Scoop or Spoon – To shape falafel evenly
- Paper Towels – For draining fried falafel
Ingredients
For the Falafel:
- 1 pound dried chickpeas about 2 cups
- ½ cup chopped yellow onion
- ¼ cup chopped fresh parsley
- 4 cloves garlic peeled
- 1½ tablespoons all-purpose flour
- 1¾ teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground black pepper
- ⅛ to ¼ teaspoon cayenne pepper adjust to heat preference
- 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 paste
- ¾ cup lukewarm water plus more as needed
- 3 cloves garlic peeled
- ¼ cup fresh lemon juice adjust to taste
- ¼ teaspoon salt or more to taste
Instructions
- Soak the Chickpeas Overnight: Place dried chickpeas in a large bowl and cover with water—at least 3 inches above the beans. Let them soak at room temperature for 12 hours or overnight. The beans will absorb water and nearly double in size.
- Prepare the Falafel Mixture: After soaking, drain and rinse the chickpeas well. Transfer them to a food processor along with the onion, parsley, garlic, flour, salt, cumin, coriander, black pepper, cayenne, and cardamom. Pulse until the mixture reaches a coarse, grainy texture—similar to fine couscous. Scrape down the sides occasionally to ensure even blending. Be careful not to overprocess into a paste.
- Incorporate Baking Soda and Chill: Fold in the baking soda-water mixture using a spatula until fully combined. Cover the bowl and refrigerate the mixture for at least 1 hour to firm up and make shaping easier.
- Form and Shape the Falafel: Once chilled, use wet hands or a medium scoop to shape the mixture into balls or small patties, using roughly 2 tablespoons per piece. If the mixture feels too crumbly, return it to the food processor and blend briefly. Add 2–3 tablespoons of flour if additional binding is needed.
- Fry Until Golden and Crisp: In a deep skillet or Dutch oven, heat about 1½ inches of vegetable oil over medium heat until it reaches 360–375°F. Carefully add 5–6 falafel balls at a time and fry for 2–3 minutes per side, or until golden brown. Adjust heat as needed to avoid over-browning. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain.
- Blend the Tahini Sauce: In a food processor or high-powered blender, combine tahini, water, garlic, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. Adjust the consistency by adding more water, and balance the flavor with extra lemon juice or salt to your liking.
- Serve and Enjoy: Serve falafel warm with tahini sauce drizzled on top. Pair with pita bread, fresh vegetables, or a side of hummus for a complete meal.
Notes
- Use Dried, Not Canned Chickpeas: For authentic texture and structure, avoid canned beans. Soaking dry chickpeas ensures falafel hold together and fry perfectly.
- Test First, Then Fry in Batches: Fry one falafel as a test to ensure the oil is at the right temperature and the texture is holding. Adjust before committing to the whole batch.
- Make-Ahead Option: Shape falafel balls in advance and refrigerate for up to 24 hours before frying. You can also freeze them raw for quick future meals.
- Healthier Alternative: If you prefer a lighter version, falafel can be air-fried or baked at 400°F for 20–25 minutes, flipping halfway through.
- Flavor Tweaks: Add cilantro for a brighter herbal note or increase cayenne if you like extra spice.
Chef’s Secrets for Falafel Success
The secret to truly great falafel starts with using dried chickpeas—never canned.
Soaking them overnight gives the falafel their signature texture and allows them to fry up crisp without falling apart.
When blending your mixture, aim for a consistency between couscous and paste—it should be fine enough to hold together but still have texture. Resist over-processing, or the falafel will become too dense.
Resting the mixture in the fridge is another key step—it allows the flavors to meld and makes the mixture easier to shape.
Always test one falafel before frying the full batch to fine-tune oil temperature and consistency.
Lastly, add a touch of baking soda dissolved in water right before shaping to lighten the final texture and give the falafel a pleasant lift.
Serving Suggestions and Meal Ideas
Falafel is incredibly versatile and makes a delicious main dish, snack, or appetizer.
Serve it warm in pita bread with shredded lettuce, tomatoes, pickled onions, and a generous drizzle of tahini sauce for a classic falafel wrap.
It also pairs wonderfully with Mediterranean salads like tabbouleh, fattoush, or cucumber-tomato salad.
For a low-carb option, layer falafel in a grain bowl or lettuce wrap with hummus, olives, and roasted vegetables.
Hosting a gathering? Present falafel on a platter with dipping sauces like tzatziki, baba ganoush, or harissa for a crowd-pleasing vegetarian spread.
Its crispy exterior and savory spice blend also make it an excellent protein option for meal prep.
Smart Storage and Reheating Tips
Leftover falafel stores beautifully and can be just as delicious the next day.
Once cooled, store falafel in an airtight container in the refrigerator for up to 4 days.
To reheat, skip the microwave (which makes them soggy) and instead use an oven, toaster oven, or air fryer at 375°F for about 10 minutes to restore crispiness.
Falafel also freezes well: place uncooked falafel balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag.
Cook from frozen by adding a few extra minutes to the frying or baking time.
The tahini sauce can also be refrigerated for up to a week and thinned with water or lemon juice before serving.
Frequently Asked Questions About Falafel
1. Can I use canned chickpeas instead of dried?
No, it’s highly recommended to use dried chickpeas soaked overnight. Canned chickpeas are too soft and moist, which results in falafel that falls apart during frying.
2. How do I keep my falafel from crumbling?
Make sure the mixture is blended finely enough to hold together and chilled before shaping. Adding a small amount of flour or chickpea flour can also help bind it. Wet hands or a cookie scoop also assist in forming compact shapes.
3. Can I bake or air-fry falafel instead of frying?
Yes! For a healthier version, bake falafel at 400°F for 20–25 minutes, flipping halfway through, or air fry them at the same temperature for 10–12 minutes until crisp and golden.
4. What kind of oil is best for frying falafel?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or sunflower oil. These oils can withstand high temperatures without burning, ensuring the falafel cooks evenly and crisps properly.
5. Is falafel gluten-free?
Traditionally, falafel contains a small amount of flour to help it bind, so it’s not automatically gluten-free. However, you can easily make it gluten-free by using chickpea flour or a gluten-free all-purpose blend instead of regular flour.
This recipe is inspired by simmerandsauce and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
