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Irresistible Falafel Recipe with Creamy Tahini Sauce

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A simple yet rewarding falafel recipe with a crunchy exterior and tender interior, paired with a luscious creamy tahini sauce. Perfect for vegans and vegetarians, this recipe brings bold Middle Eastern flavors to your kitchen.

Ingredients

Scale
  • 1 ½ cups dried chickpeas (soaked overnight)
  • 1 small yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • ½ cup fresh parsley, packed and chopped
  • ¼ cup fresh cilantro, packed and chopped (optional)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon baking powder
  • 2–3 tablespoons all-purpose flour (or chickpea flour for gluten-free option)
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • Tahini Sauce Ingredients:
  • ½ cup tahini paste
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • ¼ cup warm water
  • ½ teaspoon salt (adjust to taste)
  • 1 tablespoon olive oil (optional)

Instructions

  1. Soak the chickpeas in cold water by at least 2 inches overnight or for at least 12 hours. Do not use canned chickpeas.
  2. Drain and rinse the soaked chickpeas well under cold water. Pat dry slightly so they are damp but not wet.
  3. In a food processor, combine chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt, and baking powder. Pulse in short bursts until the mixture is coarse and crumbly but sticks together when pressed.
  4. Transfer mixture to a bowl and stir in 2-3 tablespoons of flour, one tablespoon at a time, until the mixture holds together without being sticky.
  5. Cover and refrigerate the mixture for at least 30 minutes to firm up.
  6. Shape the mixture into golf ball-sized balls or slightly flattened patties using hands or a small scoop.
  7. Heat vegetable oil in a deep pot or pan to about 2 inches deep to 350°F (175°C).
  8. Fry falafel in batches without overcrowding for 3-4 minutes per batch, turning occasionally until golden brown and crispy.
  9. Remove falafel with a slotted spoon and drain on paper towels.
  10. While frying, whisk together tahini paste, lemon juice, minced garlic, salt, and warm water until smooth and pourable. Drizzle in olive oil if desired.
  11. Serve falafel warm with creamy tahini sauce on the side or drizzled on top.

Notes

Use dried chickpeas soaked overnight for best texture; canned chickpeas are too soft. Maintain oil temperature between 350°F and 375°F to avoid greasy or undercooked falafel. If mixture is too loose, add more flour and chill longer. Baking is an option for a healthier version but results in less crispy falafel. Tahini sauce can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: falafel, tahini sauce, vegan, vegetarian, Middle Eastern, chickpeas, plant-based protein, gluten-free option

Find it online: https://tempotaste.com/irresistible-falafel-recipe-with-creamy-tahini-sauce-easy-and-perfect/