Falafel & Tahini Recipe

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 12–24 hours at room temperature, then drain and rinse thoroughly. Do not use canned chickpeas—soaked dried chickpeas give the proper texture.

Prepare mixture

In a food processor add the drained soaked chickpeas, chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, kosher salt, and black pepper. Pulse in 8–12 short bursts until the mixture is coarsely ground and comes together when pressed between fingers—do not over-process to a smooth paste. Scrape down the bowl as needed.

Bind and rest

Transfer the mixture to a bowl and stir in the baking powder and 2–3 tablespoons of flour. If the mixture feels too wet and won't hold a shape, add the remaining tablespoon of flour. Cover and refrigerate for 30 minutes to help it bind and make shaping easier.

Shape falafel

Using wet hands or a small ice-cream scoop (about 1.5 tablespoon measure) form the mixture into uniform balls or slightly flattened patties about 1.5 inches in diameter. Place shaped falafel on a tray and refrigerate for 10 minutes while you heat the oil.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot to reach approximately 1 to 1.5 inches depth. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of mixture sizzles and rises immediately when dropped in.

Fry falafel

Carefully add falafel in batches without overcrowding (6–8 at a time depending on pan). Fry 2.5–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a paper towel–lined tray to drain. Maintain oil temperature between 325–350°F (160–175°C): reduce heat slightly if browning too fast, increase if too slow.

Finish and serve

Season the hot falafel lightly with a pinch of salt. Serve immediately with lemon wedges and the tahini sauce. Optionally garnish with chopped parsley.

Whisk tahini

In a small bowl combine 1/2 cup tahini and 3 tablespoons fresh lemon juice. Whisk vigorously—the mixture will seize and thicken initially.

Adjust consistency

Slowly whisk in warm water, 1 tablespoon at a time, until the sauce becomes smooth and pourable (about 2–3 tablespoons). If too thin, add a little more tahini; if too thick, add more warm water or a splash of lemon juice.

Season

Stir in the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin if using. Taste and adjust salt or lemon to your preference.

Garnish

Transfer to a serving bowl and sprinkle with chopped parsley. Drizzle a little olive oil on top if desired. Serve alongside the hot falafel for dipping or drizzling.