Falafel Recipe
Crispy chickpea balls served with tahini sauce.
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Ingredients
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Falafel Mixture
Tahini Sauce
Method
Preparing the Falafel
- 1
Drain the Chickpeas
Drain and rinse the canned chickpeas under cold water to remove excess sodium.
- 2
- 3
Add Flour
Transfer the mixture to a bowl and stir in the all-purpose flour until combined. The mixture should hold together but not be too wet.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the falafel hold their shape when frying.
Frying the Falafel
- 5
Heat the Oil
In a deep pot or frying pan, heat the vegetable oil over medium heat until hot (around 350°F or 175°C).
- 6
Form the Falafel Balls
Using your hands, form the chilled mixture into small balls or patties, about 1.5 inches in diameter.
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes per side.
- 8
Drain the Falafel
Once cooked, remove the falafel from the oil and drain on paper towels.
Making the Tahini Sauce
- 9
Combine Ingredients
In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust the consistency with more water if necessary.
Serving
- 10
Serve the Falafel
Serve the falafel hot with tahini sauce drizzled on top or on the side. Enjoy with pita bread and fresh vegetables.