Falafel Recipe
Crispy falafel balls with tahini sauce.
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Ingredients
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Falafel Ingredients
Tahini Sauce Ingredients
Method
Falafel Preparation
- 1
Soak Chickpeas
Rinse the dried chickpeas and place them in a bowl. Cover with water and soak overnight, or for at least 8 hours, until they are soft.
- 2
- 3
Add Flour
Transfer the mixture to a bowl and stir in the all-purpose flour until well incorporated. If the mixture is too wet, add a little more flour until it holds together.
- 4
Chill Mixture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
- 5
Form Balls
Once chilled, use your hands to form the mixture into golf ball-sized balls.
- 6
Heat Oil
In a deep frying pan, heat the vegetable oil over medium heat until hot (around 350°F or 175°C).
- 7
Fry Falafel
Carefully drop the falafel balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Tahini Sauce Preparation
- 8
- 9
Adjust Consistency
If the sauce is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
- 10
Finish Sauce
Drizzle olive oil over the sauce and stir to combine.