Falafel
Crispy and flavorful falafel made from ground chickpeas, herbs, and spices, served in pita bread with fresh vegetables and tahini sauce.
Ingredients
For the Falafel
- 225 g dried chickpeas Note 1: Soaked overnight.
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander/cilantro leaves, roughly chopped
- 6 pieces scallions, finely chopped Note 2: Use white and light green parts.
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp coriander
- 1 ½ tsp salt
- ½ tsp baking powder Note 3: For leavening.
- 4 tsp flour (plain/all-purpose OR chickpea flour)
- 5 tbsp water
- 500 ml vegetable oil Note 4: For frying.
For the Tahini Sauce
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- ¼ tsp salt Adjust to taste.
For Serving
- Pita bread or other flatbreads
- Shredded lettuce
- Tomato slices
- Sliced red or white onion
- Tabbouleh (optional)
- Hummus (optional extra)
Instructions
Preparation
- Soak the dried chickpeas in water overnight.
- Drain and rinse the chickpeas.
- In a food processor, combine the chickpeas, parsley, coriander, scallions, garlic, cumin, coriander, and salt.
- Blend until you have a coarse mixture.
- Add baking powder, flour, and water. Mix well to form a dough.
- Shape the mixture into small balls or patties.
Cooking
- Heat the vegetable oil in a deep pan over medium heat.
- Fry the falafel in batches until golden brown and crispy on all sides.
- Drain on paper towels.
Tahini Sauce
- In a small bowl, mix tahini, lemon juice, water, and salt until smooth.
Serving
- Serve the falafel warm in pita bread or flatbreads with fresh toppings like shredded lettuce, tomato slices, and onions.
- Drizzle with tahini sauce for extra flavor.
- Optionally serve with tabbouleh and hummus on the side for a complete meal.
Notes
Soaking the chickpeas overnight is crucial for the right texture. Don’t over-blend the chickpeas; keep it a bit coarse. Let the mixed dough rest for 30 minutes for better flavor and texture. Fry in small batches to maintain oil temperature.