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
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water. Allow them to dry for a few minutes.
- 2
- 3
Add Flour
Add the flour to the mixture and pulse again until just combined. Do not over-process; the mixture should still have some texture.
- 4
Chill the Mixture
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
- 5
Form the Falafel Balls
Once chilled, scoop about 2 tablespoons of the mixture and form into balls or patties.
- 6
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat. It should be hot enough that a small piece of the mixture sizzles when added.
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
- 8
Drain the Falafel
Remove the falafel with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Tahini Sauce Preparation
- 9
Combine Ingredients
In a small bowl, combine the tahini, lemon juice, minced garlic, water, and salt.
- 10
Mix Until Smooth
Whisk the ingredients together until smooth. If the sauce is too thick, add a bit more water to reach desired consistency.
- 11