Falafel Recipe
Deep-fried chickpea balls served with tahini sauce.
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Ingredients
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Falafel Ingredients
Tahini Sauce Ingredients
Method
Falafel Preparation
- 1
Soak Chickpeas
In a large bowl, soak the dried chickpeas in water overnight. Ensure the water covers the chickpeas by at least 2 inches.
- 2
Blend Ingredients
Drain the soaked chickpeas and transfer them to a food processor. Add the onion, garlic cloves, parsley, cumin powder, coriander powder, baking powder, salt, and black pepper. Pulse until the mixture is coarsely ground and well combined.
- 3
Form Balls
Transfer the mixture to a bowl and refrigerate for 30 minutes. Once chilled, form small balls (about the size of a golf ball) or patties with your hands.
- 4
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Falafel
Carefully drop the falafel balls into the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Tahini Sauce Preparation
- 6
Mix Tahini Sauce
In a small bowl, combine the tahini, lemon juice, minced garlic, water, salt, and olive oil. Whisk until smooth and creamy. Adjust the consistency with more water if needed.
