Crispy, spiced chickpea patties with tahini sauce.

This Falafel delivers crispy chickpea patties, seasoned with fresh herbs, garlic, cumin, and coriander. The mixture is blended, shaped, and fried to golden perfection. Serve warm in pita bread with crunchy vegetables like cucumber, tomato, and lettuce. Add a drizzle of creamy tahini sauce for extra flavor, or pair with hummus for a satisfying dip. For a complete meal, enjoy falafel with a side of tabbouleh salad, roasted vegetables, or a Mediterranean-style rice pilaf. It’s a versatile dish that can be easily customized to your taste, making it perfect for both casual dinners and gatherings.

Ingredients

Falafel

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves (or cilantro if you prefer)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• 1 teaspoon baking powder
• 2-3 tablespoons flour (or chickpea flour)
• 2-3 tablespoons sesame seeds (optional, for added crunch)
• Oil for frying (avocado, sesame or coconut oil)

Tahini Sauce (optional)

• 1/4 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt to taste

Directions

1. Soak the chickpeas: Drain and rinse the soaked chickpeas. Make sure they are well-drained to avoid a watery mixture.
2. Blend the mixture: In a food processor, add chickpeas, onion, garlic, parsley (or cilantro), cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until the mixture is finely ground but not pureed. It should still have some texture.
3. Add binding ingredients: Transfer the mixture to a bowl, add the baking powder, flour, and sesame seeds (if using), and mix well. If the mixture feels too wet, add a bit more flour. Refrigerate for 30 minutes to firm up if needed.
4. Shape the falafel: Form small balls or patties with your hands, about 2 inches in diameter.
5. Fry the falafel: Heat about 2 inches of oil in a deep pan over medium-high heat. Once the oil is hot, gently place falafel balls in the pan, frying in batches. Cook for 3-4 minutes per side or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
6. Make the tahini sauce: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt until smooth. Adjust the water for the desired consistency.
7. Serve: Enjoy the falafel warm, served in pita bread, with salad, or drizzled with tahini sauce.

Tips

1. For a healthier option, you can bake the falafel at 375°F (190°C) for about 25-30 minutes, flipping halfway.
2. You can use canned chickpeas for the falafel, but the texture will be softer. Drain and pat them dry thoroughly, then add 1-2 tablespoons of flour to help bind the mixture. Keep in mind that traditionally, soaked dried chickpeas yield a crispier texture, while canned ones may lead to a denser falafel.
3. Leftover falafel can be frozen and reheated in the oven for quick meals.

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