Description
Crispy and flavorful falafel balls made from soaked chickpeas, fresh herbs, and aromatic spices, served with a creamy tahini drizzle. Perfect as a vegan appetizer, snack, or part of a Middle Eastern-inspired meal.
Ingredients
Scale
Falafel
- 1 cup dried chickpeas (soaked overnight)
- 0.5 medium onion
- 3 cloves garlic
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
Tahini Drizzle
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 3 to 4 tablespoons cold water
- 0.5 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Soak Chickpeas: Soak the dried chickpeas in cold water overnight until they double in size. Drain thoroughly to ensure there’s no excess moisture which can affect the falafel texture.
- Prepare Falafel Mixture: In a food processor, pulse the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking powder until the mixture is coarse but uniform in texture, avoiding a paste.
- Chill Mixture: Transfer the mixture to a bowl, stir in the flour to bind the falafel, then cover and chill it in the refrigerator for 30 minutes. This will help the mixture firm up and hold shape when cooking.
- Form Balls: Using your hands or a small scoop, shape the mixture into golf ball-sized portions, ensuring they are compact and even for consistent cooking.
- Cook Falafel: Fry the falafel balls in hot oil at 350°F for 2-3 minutes per side until golden and crispy. Alternatively, bake them at 375°F for 25-30 minutes, flipping halfway through for even browning.
- Make Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, cold water, garlic powder, salt, and pepper until smooth and pourable. Adjust water for desired consistency.
- Serve: Drizzle the tahini sauce generously over the cooked falafel balls and serve immediately for best flavor and texture.
Notes
- Soaking chickpeas overnight is essential for proper texture; canned chickpeas are not recommended as they are too soft.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or chickpea flour.
- Falafel can be frozen after shaping; flash freeze then store in airtight containers for up to 1 month.
- Baking is a healthier alternative to frying but may yield slightly less crispy falafel.
- Serve with fresh salad, pita bread, or as part of a mezze platter.
- Prep Time: 12 hours 15 minutes
- Cook Time: 10 minutes frying / 30 minutes baking
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel balls with 2 tablespoons tahini sauce
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: falafel, tahini drizzle, vegan appetizer, Middle Eastern, chickpeas, healthy snack, homemade falafel
