Crispy Falafel Tahini Sauce (Printable)
Golden, herb-packed patties fried crisp and served with creamy, tangy tahini sauce and fresh accompaniments.
# What You'll Need:
→ Falafel
01 - 1 1/2 cups dried chickpeas (soaked overnight)
02 - 1 small onion, chopped
03 - 4 garlic cloves
04 - 1 cup fresh parsley leaves
05 - 1 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon baking powder
12 - 3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
13 - Vegetable oil, for frying
→ Tahini Sauce
14 - 1/2 cup tahini
15 - 1/4 cup cold water
16 - 2 tablespoons fresh lemon juice
17 - 1 garlic clove, minced
18 - 1/4 teaspoon salt
→ To Serve
19 - Pita bread or flatbread (optional)
20 - Sliced cucumbers, tomatoes, lettuce (optional)
21 - Pickled turnips (optional)
# How To Make It:
01 - Drain and rinse soaked chickpeas thoroughly, then pat dry.
02 - Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper in a food processor. Pulse until the mixture resembles coarse sand and holds together when squeezed; avoid over-processing.
03 - Transfer the mixture to a bowl, then gently stir in baking powder and flour until just combined. Cover and refrigerate for at least 30 minutes to firm up.
04 - Pour vegetable oil into a deep skillet or saucepan to a depth of 2 inches and heat to 350°F.
05 - With wet hands or a falafel scoop, shape the mixture into balls or small patties approximately 1 1/2 inches in diameter.
06 - Cook falafel in batches, turning occasionally, until deep golden and crisp, about 3 to 4 minutes per batch. Drain on paper towels.
07 - Whisk tahini, cold water, lemon juice, minced garlic, and salt until smooth and creamy. Adjust water for desired consistency.
08 - Serve falafel hot, drizzled with tahini sauce, accompanied by pita bread and optional vegetables or pickles.
# Tips from dashanddishes:
01 -
- It feels like sharing a secret when you tell friends these are crispy on the outside, tender in the center without any fuss.
- This recipe quickly became a favorite because of the creamy, tangy tahini sauce that pulls all the flavors together perfectly.
02 -
- Make sure your oil is hot enough before frying; otherwise, falafel will absorb oil and get soggy.
- Refrigerating the falafel mix firm up the shape and deepens the flavors, trust me on this one.
03 -
- Use wet hands when shaping the falafel to prevent sticking and get uniform patties.
- Adding a pinch of sumac or smoked paprika to the tahini sauce gives it a surprising depth that your guests will love.