Falafel Recipe
Crispy chickpea balls served with tahini sauce.
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Ingredients
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Falafel Mixture
Tahini Sauce
Method
Falafel Preparation
- 1
Prepare Chickpeas
Drain and rinse the canned chickpeas under cold water. Pat them dry with a paper towel to remove excess moisture.
- 2
- 3
Add Flour
Transfer the mixture to a bowl and stir in the all-purpose flour until well combined. If the mixture is too wet, add more flour, one tablespoon at a time.
- 4
Chill Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the mixture firm up.
Frying Falafel
- 5
- 6
Form Balls
Using your hands or a cookie scoop, form the chilled falafel mixture into small balls, about 1-2 inches in diameter.
- 7
Fry Falafel
Gently drop the formed falafel balls into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy on all sides.
- 8
Drain
Use a slotted spoon to remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil.
Tahini Sauce Preparation
- 9
Combine Ingredients
In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust the consistency by adding more water if needed.
- 10
Serve
Serve the crispy falafel balls hot with the tahini sauce drizzled on top or on the side for dipping.
