Crispy herbed chickpea fritters with a creamy sesame dipping sauce
Falafel with Tahini Sauce
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
6
20-24 falafel
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Bright green falafel made from raw chickpeas, fresh herbs, and warm spices, fried until crispy and golden. Served with creamy tahini sauce, pickled vegetables, and warm pita.
Cuisine: Mediterranean, Indian
Category: Main Course, Appetizer
Difficulty: Medium
Cost: $
Dietary: Vegetarian, Vegan, Dairy-Free
Sarah Chen
(Updated )
Great falafel starts with dried chickpeas, not canned. This is the secret that separates extraordinary falafel from mediocre ones. Soaked overnight and ground while still raw, the chickpeas create a mixture that fries up with a shatteringly crisp exterior and a fluffy, herb-flecked interior that is practically verdant.
These falafel are loaded with fresh parsley, cilantro, cumin, and coriander — every bite bursts with bright, aromatic flavor. Tuck them into warm pita with tahini sauce, pickled turnips, and fresh vegetables for one of the most satisfying plant-based meals on the planet.
Ingredients
- 1 lb dried chickpeas, soaked overnight
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 1 small onion, roughly chopped
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/3 cup tahini for sauce
- Vegetable oil for frying
Instructions
- 1
Drain soaked chickpeas thoroughly. Add to a food processor with parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until finely ground but not pureed.
- 2
Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.
- 3
Form mixture into golf ball-sized rounds and flatten slightly. If mixture is too crumbly, add 1-2 tablespoons flour.
- 4
Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry falafel in batches for 3-4 minutes, turning once, until deep golden brown.
- 5
Make tahini sauce: whisk tahini with lemon juice, garlic, salt, and enough water to reach a pourable consistency.
- 6
Serve falafel in warm pita bread with tahini sauce, pickled vegetables, tomatoes, and cucumbers.
Substitutions
ChickpeasDried fava beans
Traditional in Egyptian-style falafel (ta'ameya), creating a greener interior.
ParsleyAll cilantro
Gives a more pungent, citrusy flavor.
TahiniGreek yogurt sauce
For a tangier dipping sauce; not vegan.
Tips & Storage
Pro Tips
Never use canned chickpeas for falafel — they are too wet and the result will be mushy.
Add a teaspoon of baking powder to the mixture right before frying for extra fluffiness.
Falafel can be baked at 400°F for 25 minutes, but the texture will not be as crispy.
Storage
Store cooked falafel in the refrigerator for up to 4 days. Freeze uncooked balls for up to 3 months.
Reheating
Reheat in a 375°F oven for 8-10 minutes to restore crispiness. Avoid microwaving.
Nutrition Facts
Per serving (3-4 falafel) · 6 servings
Calories290
Protein12g
Carbohydrates32g
Fat14g
Fiber8g
Sugar3g
Sodium340mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why do my falafel fall apart when frying?
- The mixture is likely too wet. Make sure chickpeas are well drained, and refrigerate the mixture before forming. A tablespoon of flour helps bind.
- Can I bake falafel instead of frying?
- Yes, brush with oil and bake at 400°F for 25 minutes, flipping halfway. They will be drier but still tasty.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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