Falafel Recipe
Crispy fried chickpeas served with tahini sauce.
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Ingredients
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Falafel Ingredients
Tahini Sauce Ingredients
Method
Falafel Preparation
- 1
Soak Chickpeas
Drain and rinse the canned chickpeas. Place them in a bowl and cover with water. Let them soak for about 30 minutes to soften.
- 2
Blend Ingredients
In a food processor, combine the soaked chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and baking powder. Pulse until the mixture is coarse but well combined. Add flour a tablespoon at a time until the mixture holds together.
- 3
Chill Mixture
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour. This helps the flavors meld and makes it easier to form patties.
- 4
Form Falafel Balls
After chilling, take small portions of the mixture and roll them into balls or patties, about the size of a golf ball.
- 5
Heat Oil
In a heavy skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Falafel
Carefully add the falafel balls to the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Tahini Sauce Preparation
- 7
Mix Tahini Sauce
In a small bowl, combine tahini, minced garlic, lemon juice, water, and salt. Whisk together until smooth. Adjust the water for desired consistency.
