Falafel with Tahini Sauce

Cuisine: Mediterranean / Middle Eastern
Preparation Time: 25 minutes (plus soaking time)
Cooking Time: 15 minutes
Servings: 4–6

🌿 Ingredients

For the Falafel:

• 1 cup dried chickpeas (soaked overnight)

• 1 small onion, roughly chopped

• 3 garlic cloves, minced

• ½ cup fresh parsley leaves

• ½ cup fresh cilantro leaves

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon cayenne pepper (optional)

• 1 teaspoon baking powder

• 3 tablespoons all-purpose flour (or chickpea flour)

• Vegetable oil, for frying

For the Tahini Sauce:

• ½ cup tahini (sesame seed paste)

• 2 tablespoons lemon juice

• 1 garlic clove, finely minced

• ¼ teaspoon salt

• 3–4 tablespoons warm water (to adjust consistency)

For Serving:

• Pita bread or wraps

• Sliced tomatoes, onions, lettuce, and pickles

🧄 Instructions

1. Soak the Chickpeas
   Place dried chickpeas in a large bowl and cover with water. Let them soak overnight (at least 12 hours). They will triple in size. Drain well before using.

   Tip: Never use canned chickpeas for falafel—they’re too soft and make the mixture fall apart.

2. Prepare the Mixture
   In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until a coarse paste forms. Scrape the sides occasionally. The texture should be gritty, not smooth.

3. Add Flour and Baking Powder
   Sprinkle in the baking powder and flour, then pulse a few more times to incorporate. The mixture should hold together when pressed between your fingers.

4. Chill the Mixture
   Transfer to a bowl, cover, and refrigerate for at least 30 minutes. This helps the mixture firm up and prevents crumbling during frying.

5. Shape the Falafel
   Using wet hands or a small scoop, shape into round balls or flattened patties (about 1½ inches wide).

6. Fry the Falafel
   Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry in batches for 3–4 minutes per side until deep golden brown. Drain on paper towels.

   Oven Option:
   Preheat oven to 400°F (200°C). Place falafel on a greased baking sheet, brush lightly with olive oil, and bake for 25–30 minutes, turning halfway through.

7. Make the Tahini Sauce
   In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add warm water until smooth and pourable. Taste and adjust seasoning.

8. Assemble & Serve
   Serve warm falafel with tahini sauce, fresh veggies, and pita bread. You can also add hummus or tzatziki for a rich Mediterranean platter.

💡 Tips & Variations

• Crispier falafel: Chill the mixture longer and fry immediately after shaping.

• Spice it up: Add a pinch of chili flakes or smoked paprika.

• Healthier version: Air fry at 375°F (190°C) for 12–15 minutes.

• Storage: The mixture can be refrigerated for 3 days or frozen for up to 1 month.

🌍 Mediterranean Note

Falafel with tahini sauce is a cornerstone of Mediterranean street food — crunchy outside, tender inside, and full of herbs and spice. Originating from Egypt and embraced across Lebanon, Israel, and Greece, it symbolizes plant-based perfection. In the U.S., it’s celebrated as a healthy, protein-rich vegan meal option that satisfies both flavor and nutrition seekers alike.