Description
Delicious, crispy falafels served with a creamy tahini sauce, perfect for a plant-based meal.
Ingredients
- 1 cup Dried Chickpeas (Soaked overnight)
- 1 medium Onion (Finely chopped)
- 2-3 cloves Garlic (Minced)
- 1 cup Fresh Parsley (Chopped)
- 1 cup Fresh Cilantro (Chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Baking Powder
- 2-3 tablespoons All-Purpose Flour
- to taste Salt
- to taste Pepper
- for frying as needed Vegetable Oil
- 1/2 cup Tahini
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 clove Garlic (Minced for sauce)
- 2-4 tablespoons Water (Adjust for consistency)
- a pinch Salt (For tahini sauce)
Instructions
- Soak the dried chickpeas in plenty of water overnight.
- Drain and rinse the chickpeas under cold water.
- Finely chop the onion, garlic, parsley, and cilantro.
- In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and flour. Pulse until well combined but slightly chunky.
- Season with salt and pepper to taste.
- Chill the mixture in the refrigerator for at least 30 minutes.
- Heat vegetable oil in a deep skillet or pot to 350°F.
- Form the chilled mixture into small balls or patties.
- Fry the falafel balls in batches for about 3-4 minutes on each side until golden brown.
- Drain excess oil on paper towels.
- For the tahini sauce, mix tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water until the desired consistency is reached.
- Serve the falafels warm with tahini sauce.
Notes
For best texture, use dried chickpeas and avoid over-processing the mixture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern