Homemade Falafel with Tahini Sauce
Crisp falafel made from soaked dried chickpeas and fresh herbs, served in pita with tahini sauce.
Equipment
- Food processor
- Deep skillet
- Slotted spoon
- Paper towels
Ingredients
Main Ingredients
- 8 oz dried chickpeas for the falafel, soaked overnight
- 1 cup fresh parsley leaves for the falafel, roughly chopped
- 1 cup fresh cilantro leaves for the falafel, roughly chopped
- 6 scallions for the falafel, white and light green parts
- 2 cloves garlic for the falafel, minced
- 1 tsp ground cumin for the falafel
- ½ tsp ground coriander for the falafel
- 1 tsp salt for the falafel
- ½ tsp baking powder for the falafel
- 4 tsp all-purpose flour for the falafel, or chickpea flour
- 5 tbsp water for the falafel
- 2 cup vegetable oil for frying
- 4 tbsp tahini for the tahini sauce
- 2 tbsp lemon juice for the tahini sauce
- 4 tbsp water for the tahini sauce
- ⅛ tsp salt for the tahini sauce
- 4 pita breads for serving
- 1 cup shredded lettuce for serving
- 1 tomato for serving, sliced
- ½ small red onion for serving, sliced
Instructions
Cooking
- Soak. Soak the dried chickpeas in cold water for 8 to 12 hours, then drain and rinse.
- Pulse. Pulse the chickpeas with herbs, scallions, garlic, spices, and salt until coarse.
- Bind and rest. Stir in baking powder, flour, and water and rest 30 minutes.
- Shape. Form about 20 small balls or patties.
- Fry. Heat the oil to 350 degrees F and fry in batches 2 to 3 minutes per side until deep golden, then drain.
- Sauce. Whisk tahini, lemon juice, water, and salt until smooth.
- Serve. Stuff warm pita with falafel, lettuce, tomato, and onion and drizzle with sauce.
Notes
Substitutions: Use chickpea flour in place of all-purpose flour for a gluten free version. Do not substitute canned chickpeas.
Tips: Keep the mixture coarse, rest it 30 minutes, and fry a test ball first.
Storage: Refrigerate up to 4 days or freeze cooked falafel up to 2 months.