Falafel With Tahini Sauce Recipe
Crispy falafel paired with creamy tahini, a Middle Eastern delight you can make at home.
Imagine the crunch of a perfectly golden falafel, fresh from the skillet, mingling with the rich, nutty embrace of tahini sauce. This dish brings the colorful street markets of the Middle East into your kitchen, enticing you with aromas of cumin and coriander. Whether you tuck them into warm pita or serve them atop a fresh salad, each bite offers a harmony of textures and flavors. I remember the first time I tried falafel on a bustling street in Jerusalem, it was love at first bite. The warm spices and crisp exterior made it an unforgettable experience. Now, it’s a staple in my kitchen whenever I crave a transportative meal. What makes this recipe stand out is the use of fresh herbs and a touch of baking soda that ensures an extra fluffy interior. The magic happens when you let your falafel mixture rest — giving the flavors time to meld while the baking soda does its magic. These falafel are best served right away when their crispy shells can shine, making them a delightful choice for weekend lunches or light dinners.
Step-by-Step
- 01Step 1 / 6
Drain soaked chickpeas and transfer to a food processor.
Add onion, garlic, parsley, cilantro, cumin, coriander, and baking soda.
Pulse until you have a coarse paste.
- 02Step 2 / 6
Season the mixture with salt and pepper.
Let it rest in the refrigerator for at least 30 minutes to allow flavors to meld.
- 03Step 3 / 6
Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and water until smooth.
Season with salt to taste.
- 04Step 4 / 6
Heat oil in a deep skillet over medium heat.
Shape the falafel mixture into small patties or balls.
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- 05Step 5 / 6
Carefully lower falafel into the hot oil, frying them in batches.
Cook until golden brown, about 3-4 minutes per side.
- 06Step 6 / 6
Remove falafel from oil and drain on paper towels.
Serve warm with tahini sauce for dipping or drizzling.
Chef Tips
- •Soak your chickpeas overnight for the best texture and flavor.
- •If the mixture is too wet, add a bit of flour to help bind it.
- •Refrigerating the mixture helps it hold its shape better while frying.
- •Adjust the consistency of the tahini sauce with more water if needed.
- •Serve falafel immediately for the crispest texture.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the falafel mixture and store it in the fridge for up to 24 hours before frying.
What can I substitute?+
You can use canned chickpeas in a pinch, but the texture may be smoother than traditionally desired.
How do I store leftovers?+
Store cooked falafel in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
