Falafel 6 Pc & Tahini Recipe
Make Falafel 6 Pc & Tahini Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Falafel Mixture
Tahini Sauce
To Serve
Method
Falafel Mixture
Soak chickpeas
Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak 12–24 hours in the refrigerator. Do not use canned chickpeas — drained canned chickpeas are too soft.
Drain and dry
After soaking, drain and rinse chickpeas thoroughly. Pat dry with paper towels or a clean kitchen towel to remove excess surface moisture.
Process ingredients
In a food processor, combine the drained chickpeas, 1/2 cup chopped onion, 1/2 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp chili (if using). Pulse in 8–12 short bursts until mixture is coarse and grainy but holds together when pressed — do not over-process into a paste.
Add binder
Transfer mixture to a bowl and stir in 2 tablespoons flour and 1/2 teaspoon baking powder. Let rest 15–20 minutes in the refrigerator; this helps hydrate the mixture and makes it easier to shape.
Form falafel
Using slightly wet hands or a small cookie scoop, shape mixture into 6 even balls (about 1.5–2 tablespoons each) or slightly flattened patties. Place on a plate and refrigerate 10 minutes to firm up before frying.
Frying
Pour about 1 cup neutral oil into a heavy skillet (cast-iron or stainless) to reach a depth of about 1/2 inch. Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of mixture sizzles and browns within 20–30 seconds.
Fry falafel in batches (do not crowd), 2–3 minutes per side, until deep golden brown and crisp. Turn gently with tongs or a slotted spoon. Internal texture should be cooked through and tender.
Transfer cooked falafel to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.
Tahini Sauce
In a small bowl, whisk 1/4 cup tahini with 2 tablespoons lemon juice and 1/2 minced garlic clove. The tahini may seize; slowly whisk in 3 tablespoons warm water, a tablespoon at a time, until sauce reaches a pourable consistency. If too thick, add more warm water, 1 teaspoon at a time.
Season with 1/4 teaspoon kosher salt and 1/8 teaspoon ground cumin (if using). Taste and adjust lemon, salt, or water to achieve a bright, balanced flavor. Stir in 1 tablespoon chopped parsley for freshness.