Falafel with Tahini
Falafel is the ultimate Middle Eastern street food—golden, crispy balls made from ground chickpeas, fresh herbs, and warm spices. While found across the Levant, the gold standard falafel is characterized by a shatteringly crisp exterior and a vibrant green, airy interior. This dish is naturally vegan and gluten-free (when made traditionally), offering a massive punch of plant-based protein. The secret lies in the balance of herbs—parsley and cilantro provide the color and freshness, while cumin and coriander provide the earthy soul. Served with a tangy, creamy tahini sauce, it is a masterclass in texture and flavor.
Chef's Secret: For the fluffiest falafel, add a 1/2 teaspoon of baking soda to the mixture just before frying; it reacts with the heat to create tiny air pockets, ensuring the center isn't dense.
Ingredients
- Dry Chickpeas 2 cups
- Parsley 1 cup
- Cilantro 1 cup
- Onion 1 small
- Garlic 4 cloves
- Cumin 1 tbsp
- Coriander Powder 1 tbsp
- Salt 1 tsp
- Black Pepper 1/2 tsp
- Baking Soda 1/2 tsp
- Vegetable Oil for frying
- Tahini 1/2 cup
- Lemon Juice 1/4 cup
- Pita Bread 4
- Tomatoes 2
- Cucumber 1
Instructions
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Soak the Chickpeas: Soak 2 cups of dry chickpeas in plenty of water for at least 12-24 hours. Drain and pat them very dry. Do not use canned chickpeas for this recipe.Expert Tip: Canned chickpeas are too moist and soft; they will cause the falafel to turn into mush and fall apart in the oil. Only dry-soaked beans provide the 'gritty' authentic texture.
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The Pulse: In a food processor, combine the soaked chickpeas, 1 cup fresh parsley, 1 cup fresh cilantro, 1 small onion, and 3 cloves of garlic. Pulse until the mixture looks like coarse sand. Do not puree it.Expert Tip: The mixture should be grainy, not a smooth paste. If you over-process it, the falafel will be dense and heavy rather than light and crumbly.
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Seasoning: Transfer to a bowl. Stir in 1 tablespoon cumin, 1 tablespoon ground coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and refrigerate for 30 minutes.Expert Tip: Chilling the mixture allows the starches to settle, making it much easier to form into balls that won't crack during frying.
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Form the Balls: Just before frying, stir in 1/2 teaspoon of baking soda. Scoop 1.5 tablespoons of the mixture and gently shape into a ball or a small patty. Do not press too hard.
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The Fry: Heat 2 inches of vegetable oil in a deep pan to 350°F (180°C). Fry the falafel in batches for 3-4 minutes until they are a deep golden brown on the outside and cooked through.
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The Tahini Sauce: Whisk 1/2 cup tahini, 1/4 cup lemon juice, 1 clove minced garlic, and a pinch of salt. Gradually add cold water until it turns from a thick paste into a creamy, pourable sauce.Expert Tip: Tahini will initially 'seize' and thicken when you add lemon; keep adding water teaspoon by teaspoon, and it will eventually break into a beautiful, silky cream.
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Serve: Serve the hot falafel inside warm pita bread with a drizzle of tahini sauce, chopped tomatoes, and cucumbers.
Nutrition Information
330
Calories
14g
Protein
32g
Carbs
18g
Fat