Falafel Recipe
Deep-fried chickpea balls served with tahini sauce.
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Ingredients
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Falafel Mixture
Tahini Sauce
Method
Falafel Preparation
Soak Chickpeas
Place dried chickpeas in a bowl and cover them with water. Soak for at least 8 hours or overnight.
Prepare the Falafel Mixture
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 and combined. Add flour and water, and pulse again until the mixture holds together but is not a paste.
Chill the Mixture
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
Shape the Falafel
After chilling, scoop out about 2 tablespoons of the mixture and form into balls or patties.
Heat Oil
In a deep frying pan or pot, heat oil over medium-high heat (about 350°F or 175°C).
Fry the Falafel
Carefully add the falafel balls to the hot oil in batches, frying for about 3-4 minutes per side until golden brown. Remove and drain on paper towels.
Tahini Sauce Preparation
Make the Tahini Sauce
In a small bowl, combine tahini, lemon juice, minced garlic, and water. Mix until smooth. Adjust with more water if needed to achieve desired consistency. Season with salt to taste.