Falafel Recipe
Crispy chickpea balls served with tahini sauce.
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Ingredients
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Falafel Ingredients
Tahini Sauce Ingredients
Method
Falafel Preparation
- 1
Soak the Chickpeas
Place the dry chickpeas in a bowl and cover them with water. Let them soak overnight (at least 8 hours) until they are soft and doubled in size.
- 2
Blend the Ingredients
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined. It should hold together when squeezed. If too dry, add a tablespoon of water.
- 3
Add Flour
Transfer the mixture to a bowl and add the flour. Mix until well combined. If the mixture is too wet, add more flour as needed.
- 4
Refrigerate the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture.
- 5
Form the Falafel Balls
Using your hands, form the mixture into small balls or patties, about 1 to 1.5 inches in diameter.
- 6
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Tahini Sauce Preparation
- 8
Combine the Ingredients
In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and salt until smooth and creamy. If the sauce is too thick, add more water until desired consistency is reached.
- 9
Finish with Olive Oil
Drizzle in the olive oil and mix well. Taste and adjust seasoning if necessary.