Name: Homemade Falafel with Tahini Sauce Recipe
Prep time: 12 h 15 min
Cook time: 15 min
Total time: 12 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas; 1/2 small white onion, coarsely chopped; 4 garlic cloves, coarsely chopped; 1/4 cup fresh cilantro, coarsely chopped; 1/4 cup fresh parsley, coarsely chopped; 1 1/2 tsp kosher salt; 1 tsp baking powder; 1 tsp ground coriander; 1 tsp ground cumin; 1/4 cup all-purpose flour; Vegetable oil, for frying (6 to 8 cups); Tahini sauce, for serving

Introduction

Homemade falafel is a delicious and satisfying Middle Eastern dish made from chickpeas and fresh herbs. Crispy on the outside and tender inside, these flavorful fritters are perfect for serving with tahini sauce or in a pita. Making falafel from scratch is easier than you might think and yields the best taste.

A white plate holds about 16 round falafel balls with a crispy, golden-brown textured outer layer; two of the falafels are broken open to show a soft, light green inside with a coarse texture. On the top left of the plate is a small white bowl filled with creamy beige hummus, in which one falafel ball is partially dipped. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried chickpeas

1/2 small white onion, coarsely chopped

4 garlic cloves, coarsely chopped

1/4 cup fresh cilantro, coarsely chopped

1/4 cup fresh parsley, coarsely chopped

1 1/2 tsp. kosher salt

1 tsp. baking powder

1 tsp. ground coriander

1 tsp. ground cumin

1/4 cup all-purpose flour

Vegetable oil, for frying (6 to 8 cups)

Tahini sauce, for serving

Instructions

Step 1: In a large bowl, cover chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to soak.

Step 2: Drain chickpeas well, pat dry, and transfer to a food processor. Pulse until chickpeas are halfway broken down. Add onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin. Continue pulsing until the mixture is finely chopped but not pasty. Sprinkle flour over the mixture and pulse just until combined.

Step 3: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into 1-inch balls (about 2 tablespoons each). With clean hands, roll each ball between your palms, lightly squeezing to compress until smooth and compact. Arrange the balls on a clean plate or parchment-lined baking sheet.

Step 4: Pour oil into a large heavy pot to a depth of 2 inches. Heat over high heat until a deep-fry or candy thermometer reads 350°F (175°C). Set a wire rack over a large baking sheet. Working in batches of 6 to 7, gently lower the falafel into the hot oil and fry, adjusting heat as needed, until deeply browned on all sides, about 2 to 3 minutes.

Step 5: Remove falafel from oil with a slotted spoon and transfer to the wire rack to drain and cool slightly. Serve warm with tahini sauce alongside.

Tips & Variations

Soaking the chickpeas overnight is essential for the right texture—do not use canned chickpeas as they are too soft.

For a spicier falafel, add a pinch of cayenne pepper or chopped jalapeño to the mixture.

To bake instead of fry, place falafel on a greased baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.

Fresh herbs can be adjusted based on preference; mint adds a refreshing twist.

FAQs

Can I use canned chickpeas instead of dried?

For best results, use dried chickpeas soaked overnight. Canned chickpeas are too soft and will create a mushy falafel that won’t hold together properly.

How do I know when the oil is hot enough for frying?

Use a deep-fry or candy thermometer to ensure the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of falafel mixture into the oil—it should sizzle and rise to the surface quickly without browning immediately.