Homemade Falafel with Tahini Sauce Recipe
This homemade falafel recipe yields crispy, flavorful falafel balls made from soaked chickpeas blended with fresh herbs and spices, then deep-fried until golden brown. Served warm with creamy tahini sauce, these falafels make a delicious Middle Eastern-inspired appetizer or main dish.
- Prep Time: 12 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes
- Yield: About 18 falafel balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Main 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
For Frying and Serving
- Vegetable oil, for frying (6 to 8 cups)
- Tahini sauce, for serving
Instructions
- Soak Chickpeas: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover the bowl and refrigerate overnight to allow the chickpeas to soften and rehydrate.
- Prepare Mixture: Drain the soaked chickpeas thoroughly and pat them dry with a towel. Transfer to a food processor and pulse until the chickpeas are coarsely broken down but not pureed. Add the chopped onion, garlic, cilantro, parsley, salt, baking powder, ground coriander, and ground cumin. Pulse again until all ingredients are finely chopped and combined, avoiding a pasty consistency. Sprinkle the flour over the mixture and pulse just to incorporate it evenly.
- Form Falafel Balls: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into roughly 1-inch balls (about 2 tablespoons each). With clean hands, roll each portion between your palms, squeezing lightly to compress and smooth the falafel balls. Arrange the formed balls on a clean plate or a parchment-lined baking sheet, ready for frying.
- Heat Oil for Frying: Pour vegetable oil into a large, heavy-bottomed pot to a depth of 2 inches. Attach a deep-fry or candy thermometer and heat the oil over high heat until it reaches 350°F (175°C). Set a wire rack over a baking sheet to drain the falafel after frying.
- Fry Falafel: Working in batches of 6 to 7, gently lower the falafel balls into the hot oil using a slotted spoon to avoid splashes. Fry them, adjusting heat as needed to maintain temperature, until they are deeply browned on all sides—this takes approximately 2 to 3 minutes. Remove the falafel with the slotted spoon and transfer to the wire rack to drain excess oil and cool slightly.
- Serve: Serve the warm falafel alongside tahini sauce for dipping. Enjoy as an appetizer, snack, or part of a main dish.
Notes
- Be sure to soak the chickpeas overnight; canned chickpeas will not provide the same texture.
- The mixture should be moist but not pasty to ensure the falafel stays tender inside and crispy outside.
- Maintain the oil temperature at 350°F for even frying and crispy results.
- Use fresh herbs for the best flavor.
- Leftover falafel can be stored in the refrigerator and reheated in a toaster oven or air fryer to maintain crispiness.
Keywords: homemade falafel, falafel recipe, Middle Eastern appetizer, fried chickpea balls, tahini sauce
