Classic Falafel bites with Tahini Sauce
Falafel is a beloved Middle Eastern dish made from ground chickpeas, fresh herbs, and spices. These crispy balls are deep-fried or baked to golden perfection and are perfect with tahini sauce, tucked in pita, or served over salad. This version is vegan, gluten-free, and packed with flavor and protein.
Total Time:
Prep Time: 20 minutes (plus soaking overnight)
Cook Time: 25 minutes
Total Time: 45 minutes (active), 12 hrs (including soaking time)
Yield:
Servings: 4–6
Makes: ~18 falafel balls (1½-inch)
Ingredients:
Falafel:
1½ cups dried chickpeas (don’t use canned)
½ large onion, roughly chopped
3–4 cloves garlic
1 cup fresh parsley, packed
½ cup fresh cilantro (or more parsley)
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt, more to taste
½ teaspoon baking soda
¼ teaspoon black pepper
2 tablespoons flour or chickpea flour (if needed)
olive oil spray for baking
Tahini Sauce:
½ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
2–4 tablespoons water
Pinch of salt
Instructions:
1. Soak the Chickpeas:
Place dried chickpeas in a large bowl. Cover with cold water by 2–3 inches.
Soak overnight (12–24 hours). Drain completely.
2. Blend Falafel Mixture:
In a food processor, combine soaked chickpeas, onion, garlic, herbs, spices, salt, and pepper.
Pulse until mixture is finely chopped and sticks together when pressed.
Add baking soda and flour. Mix well.
Chill in the fridge for 30–60 minutes (optional but helps shape).
3. Shape & Fry:
Form into balls (1½ inches) or patties.
Heat olive oil (2–3 inches) to 350°F (175°C). Fry 4–5 at a time for 3–4 minutes per side until deep golden brown.
Drain on paper towels.
To Bake:
Preheat oven to 400°F (200°C). Place falafel on a greased baking sheet.
Brush or spray with oil. Bake 25–30 mins, flipping halfway, until golden and crisp.
4. Make Tahini Sauce:
Whisk tahini, garlic, lemon juice, and a pinch of salt.
Slowly add water to thin to drizzling consistency.
5. Serve:
Drizzle sauce over falafel. Serve with pita, salad, pickles, or rice.
Notes:
- Don’t use canned chickpeas! They’re too soft; falafel will fall apart.
- Freezes well: shape and freeze raw balls on a tray, then store in a bag.
- Add a pinch of chili flakes or cayenne for heat.
- No food processor? Use a blender in batches but don’t over blend.
Tips:
- Test one ball first to make sure it holds together in the oil.
- If the mix is crumbly, add a bit more flour or water.
- Serve with fresh herbs, lemon wedges, pickled onions, or hummus.
Frequently Asked Questions:
Q: Can I air-fry falafel?
A: Yes! Brush with oil and air-fry at 375°F (190°C) for 12–15 minutes, turning once.
Q: Why did my falafel fall apart in oil?
A: Likely too wet or not pulsed enough. Try chilling longer or adding a spoon of flour.
Q: Can I make it gluten-free?
A: Yes, use chickpea flour or a GF flour blend.
Q: Can I skip the tahini?
A: Serve with hummus, vegan yogurt sauce, or even hot sauce instead.
Nutrition Information
Calories: 280
Protein: 9g
Carbohydrates: 26g
Fat: 16g
Fiber: 7g
Sugar: 2g
Sodium: 330mg