Falafel (v) Recipe
Six pieces of ground chickpea, onion, and parsley, mixed, deep-fried, and served with tahini sauce.
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Ingredients
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Falafel Mixture
Tahini Sauce
Frying
Method
Falafel Mixture Preparation
- 1
Soak Chickpeas
Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight or for at least 8 hours.
- 2
Prepare Mixture
After soaking, drain and rinse the chickpeas. In a food processor, combine the soaked chickpeas, chopped onion, parsley, garlic cloves, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined.
- 3
Add Water
Add 1 tablespoon of water to the mixture if it seems too dry. Pulse again until incorporated.
- 4
Chill Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.
Tahini Sauce Preparation
- 5
Mix Tahini Sauce
In a mixing bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth. Adjust the consistency with more water if necessary, and add salt to taste.
Frying Falafel
- 6
Heat Oil
In a deep frying pan or pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- 7
Form Balls
Using your hands or a scoop, form the falafel mixture into small balls or patties, about the size of a golf ball.
- 8
Fry Falafel
Carefully drop the falafel balls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.
- 9
Drain
Remove the fried falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve
- 10
Plate
Serve the falafel hot with the tahini sauce on the side for dipping.
