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 overnight (8–12 hours). Drain and rinse well before using. Do not use canned chickpeas for best texture.

Prepare mixture

Drain soaked chickpeas thoroughly and transfer to a food processor. Add chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, 1 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp baking powder. Pulse in 10–15 short bursts, scraping down the bowl as needed, until the mixture is finely ground but not pureed — it should hold together when pinched. If mixture seems too wet, add up to 2 tablespoons flour and pulse to combine. If too dry and crumbly, add 1–2 tablespoons cold water and pulse once.

Rest the mix

Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes. Chilling firms the mixture and helps the falafel hold together when frying.

Form falafel

Using a small ice cream scoop or tablespoon, portion the mixture into 12 evenly sized balls (about 1.5–2 tablespoons each). Gently roll each portion into a compact ball or slightly flattened patty, about 1 1/2 inches in diameter.

Heat oil

Pour about 1–2 cups vegetable oil into a heavy skillet or pot to a depth of about 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of the mixture sizzles and floats within 10–15 seconds.

Fry falafel

Working in batches so you don't overcrowd the pan, carefully lower falafel into hot oil and fry 2–3 minutes per side, turning if needed, until deep golden brown and crisp. Use a slotted spoon to transfer cooked falafel to a paper towel–lined tray to drain. Repeat with remaining falafel and adjust heat to maintain oil temperature. If baking instead of frying: arrange on a parchment-lined sheet, brush lightly with oil, and bake at 400°F (200°C) for 20–25 minutes, turning once, until golden and crisp.

Finish

Sprinkle a small pinch of salt over hot falafel if desired and let rest 2–3 minutes before serving. Falafel will yield about 12 pieces per recipe.

Combine tahini and lemon

In a bowl, whisk together 1/2 cup tahini and 3 tablespoons fresh lemon juice until it thickens and lightens in color.

Thin and season

Add minced garlic, 3 tablespoons cold water and 1/2 teaspoon salt. Whisk vigorously until smooth and pourable; add additional water, 1 teaspoon at a time, to reach a drizzling consistency. Taste and adjust salt or lemon as needed. Optionally whisk in 1 teaspoon olive oil for a glossy finish.

Garnish

Transfer sauce to a serving bowl and sprinkle with paprika or chopped parsley if desired.

Arrange a dozen falafel on a platter. Serve with tahini sauce, lemon wedges and parsley sprigs. Falafel are best served warm; tuck into pita, serve over salad, or enjoy as an appetizer.