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Falafel Recipe

This Falafel Recipe is SO FLAVORFUL! Crispy, golden-brown balls made from dried chickpeas and fresh herbs, perfect for any occasion!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

For the Falafel:

  • 2 cups dried chickpeas soaked overnight
  • 1 cup parsley freshly chopped
  • 1 small yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons coriander ground
  • 1 tablespoon ground cumin
  • 2 teaspoons dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • Oil for frying choose your preferred frying oil

For the Tahini Sauce:

  • 1 cup tahini
  • 3 tablespoons lemon juice
  • 5 tablespoons water to thin out the sauce
  • 1 teaspoon minced garlic extra for the sauce
  • 1/2 teaspoon salt to season the sauce

Instructions

Prepare the Falafel:

  • Start by soaking the dried chickpeas in a large bowl of water overnight.
  • Once the chickpeas are soaked, drain and rinse them thoroughly. In a food processor, combine the soaked chickpeas, chopped parsley, chopped onion, minced garlic, coriander, cumin, dill, salt, black pepper, and baking powder. Pulse until the mixture is coarse but well combined.
  • Using your hands or a cookie scoop, form the mixture into small balls or patties, about 1-2 inches in diameter.
  • In a large frying pan, heat about an inch of oil over medium heat. Test if the oil is hot enough by dropping a small piece of the falafel mixture into the oil; it should sizzle immediately.
  • Carefully add the falafel balls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Make the Tahini Sauce:

  • In a bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt until smooth.

Serve:

  • Serve the crispy falafel warm with the tahini sauce drizzled on top or on the side.

Equipment

  • Food Processor
  • Large Bowl
  • Frying pan or deep fryer
  • Measuring cups and spoons
  • Spoon or cookie scoop

Notes

  • Make the falafel mixture and form the balls a day in advance for easier preparation.
  • For a nut-free tahini sauce, substitute with sunflower seed butter.
  • Leftover cooked falafel can be stored in an airtight container in the fridge for up to 3 days.