Falafel Basket Recipe
Four falafels, served with tahini sauce
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Ingredients
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Falafel
Tahini Sauce
Method
Falafel Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water. Place them in a large mixing bowl.
- 2
Mix Ingredients
Add chopped parsley, cilantro, minced garlic, finely chopped onion, ground cumin, ground coriander, baking powder, salt, black pepper, and flour to the bowl with chickpeas. Mix until well combined.
- 3
Form the Falafel Balls
Using your hands, form the mixture into small balls, about the size of a golf ball. Place them on a parchment-lined tray.
- 4
Heat the Oil
In a deep skillet, heat the oil over medium-high heat until it reaches about 180°C (350°F).
- 5
Fry the Falafel
Carefully drop the falafel balls into the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-5 minutes or until golden brown on all sides.
- 6
Drain Excess Oil
Using a slotted spoon, remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
Tahini Sauce Preparation
- 7
Combine Ingredients
In a small mixing bowl, combine tahini, lemon juice, minced garlic, water, and salt.
- 8
Whisk Together
Whisk the mixture until smooth. If the sauce is too thick, add a little more water until the desired consistency is reached.
Serving
- 9
Plate the Falafel
Place four falafel on a serving plate.
- 10
Add Tahini Sauce
Serve with a generous drizzle of tahini sauce on top or on the side for dipping.