Falafel Recipe
Crispy chickpea fritters 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. Pat them dry with a paper towel.
- 2
Blend the Ingredients
In a food processor, combine the chickpeas, parsley, cilantro, garlic cloves, onion, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse but well combined.
- 3
Add Flour
Transfer the mixture to a bowl and stir in the all-purpose flour. Mix until well combined. If the mixture is too wet, add a bit more flour.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the mixture firm up.
- 5
Form the Falafel Balls
After chilling, use your hands to form the mixture into small balls or patties, about the size of a golf ball.
- 6
Heat the Oil
In a deep frying pan, heat the vegetable oil to 180°C (350°F).
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes on each side.
- 8
Drain and Serve
Remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm.
Tahini Sauce Preparation
- 9
- 10
Adjust Consistency
If the sauce is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
- 11
Serve the Sauce
Transfer the tahini sauce to a serving bowl and serve alongside the falafel.