Falafel with Tahini Sauce
A traditional Middle Eastern recipe, this falafel with tahini sauce is bursting with bold spices, crunchy texture, and creamy richness. Made from dried chickpeas and fresh herbs, it delivers plant-based protein and fiber in every bite. The tahini sauce, with its nutty sesame flavor and lemony zest, adds depth and balance. Great for vegetarians, vegans, and anyone seeking a satisfying, heart-healthy meal, this falafel is perfect in pita wraps, salads, or enjoyed solo with dips. Ideal for meal prep or gatherings, it brings flavor and nutrition together in one crispy, creamy bite.
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.
