Falafel with Tahini Sauce

Falafel is a beloved Middle Eastern street-food classic, built from soaked dried chickpeas pulsed with fresh herbs and warm spices. Crisp golden fritters meet a creamy tahini sauce for a satisfying vegetarian dinner.

Serves 4

Estimate for one serving

• 410 cal
• 14.5g protein
• 38g carbs
• 24g fat
• 9g fiber

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Ingredients

• 1 cup dried chickpeas
• 1 small yellow onion
• 3 garlic cloves
• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp baking powder
• 1 tsp salt
• 2 Tbsp all-purpose flour
• 1 cup vegetable oil
• 1/3 cup tahini
• 3 Tbsp fresh lemon juice
• 1/4 cup water
• 1 garlic clove (for sauce)
• 1/4 tsp salt (for sauce)
• for serving pita bread or chopped salad (tomato, cucumber, lettuce)

Instructions

1. 1Soak the dried chickpeas in cold water overnight (at least 12 hours). Drain and rinse well; do not cook them.
2. 2Roughly chop the onion and garlic. Add to a food processor along with the drained chickpeas, parsley, cilantro, cumin, coriander, cayenne, salt, and baking powder.
3. 3Pulse the mixture until it forms a coarse, grainy texture (like wet sand) — about 30–40 pulses. Do not puree into a paste. Scrape down sides as needed.
4. 4Transfer to a bowl, stir in the flour, cover, and refrigerate for 30–60 minutes to firm up.
5. 5While the falafel mixture chills, make the tahini sauce: whisk together tahini, lemon juice, minced garlic, salt, and water in a small bowl until smooth and pourable. Adjust water for desired consistency. Set aside.
6. 6Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat (350–375 °F).
7. 7Form the chilled mixture into small patties (about 2 Tbsp each) or balls, flattening slightly for even cooking.
8. 8Fry in batches (4–5 at a time) for 3–4 minutes per side until deep golden brown and crispy. Drain on paper towels.
9. 9Serve 4 falafel per person with a generous drizzle of tahini sauce, warm pita bread, and/or fresh chopped salad.
10. 10Enjoy immediately for best crispiness.