Name: Crispy Falafel Balls with Tahini Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (soaked overnight); 1/2 cup fresh parsley; 1/2 cup fresh cilantro; 1 small onion, chopped; 3 garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp baking soda; 1 tsp salt; 1/2 tsp black pepper; 2–3 tbsp all-purpose flour (as needed); Oil for frying; For the tahini sauce:; 1/2 cup tahini; 2 tbsp lemon juice; 1 garlic clove, minced; 3–4 tbsp water (to thin); 1/4 tsp salt

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Crispy Falafel Balls with Tahini Sauce are a beloved Middle Eastern classic made with ground chickpeas, herbs, and spices, formed into balls or patties and fried to golden perfection. Paired with a creamy, tangy tahini sauce, these falafel balls are ideal for wraps, bowls, or served on their own as a snack or appetizer.

Why You’ll Love This Recipe

This recipe combines the rich traditions of Middle Eastern cuisine with modern ease. Falafel is naturally plant-based, high in protein, and filled with fresh herbs like parsley and cilantro for a vibrant taste. The crispy exterior and tender, flavorful interior make these falafel balls irresistible. Whether you’re looking for a meatless option or something new to spice up your meals, this dish fits the bill.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the falafel:

Dried chickpeas (soaked overnight)
Fresh parsley
Fresh cilantro
Onion, chopped
Garlic cloves
Ground cumin
Ground coriander
Baking soda
Salt
Black pepper
All-purpose flour (as needed for binding)
Oil for frying

For the tahini sauce:

Tahini
Lemon juice
Garlic, minced
Water (to thin)
Salt

Directions

Drain the soaked chickpeas and transfer them to a food processor.
Add parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture resembles coarse sand but still holds together when pressed.
Add baking soda and a small amount of flour if needed to help the mixture bind.
Refrigerate the mixture for 30 minutes to firm up.
Scoop and shape the mixture into small balls or patties using your hands or a falafel scoop.
Heat oil in a deep pan or skillet to 350°F (175°C).
Fry the falafel in batches, turning occasionally, until golden brown and crisp—about 4–5 minutes per batch.
Drain on paper towels and set aside.
For the tahini sauce, whisk together tahini, lemon juice, garlic, water, and salt until smooth and pourable.
Serve the falafel warm with tahini sauce on the side or drizzled on top.

Servings and Timing

Servings: 4–6
Prep time: 20 minutes (plus soaking)
Cook time: 15 minutes
Total time: 35 minutes (excluding soaking time)

Variations

Baked falafel: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
Spicy version: Add chili flakes or a chopped green chili to the mixture.
Green falafel: Increase the amount of herbs for a deeper green hue.
Stuffed falafel: Add a small cube of feta or pickled vegetable in the center of each falafel before frying.

Storage/Reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 10–12 minutes until crisp. You may also freeze uncooked falafel and fry directly from frozen, extending the cook time slightly.

FAQs

Can I use canned chickpeas?

No, canned chickpeas are too soft and will result in mushy falafel. Use dried chickpeas soaked overnight for the best texture.

How do I prevent the falafel from falling apart?

Make sure the mixture is not too wet. Refrigerating it and adding a small amount of flour or chickpea flour can help bind it.

What can I serve with falafel?

Serve with pita bread, hummus, tabbouleh, pickled vegetables, or in wraps with fresh salad.

Can I make falafel in an air fryer?

Yes, air fry at 375°F (190°C) for about 12–15 minutes, flipping halfway through.

Is falafel gluten-free?

Traditional falafel is gluten-free if you omit wheat flour and use chickpea flour or another gluten-free binder.

Can I make the mixture ahead of time?

Yes, the falafel mixture can be stored in the refrigerator for up to 24 hours before shaping and frying.

How do I know when the oil is hot enough?

Drop a small piece of the mixture in the oil—it should sizzle immediately and float to the top.

What’s the best oil for frying?

Use oils with high smoke points like sunflower, canola, or vegetable oil.

Can I double the recipe?

Yes, this recipe doubles well. Just be sure not to overcrowd the pan when frying.

Is tahini sauce necessary?

It’s traditional and adds great flavor, but falafel also pairs well with yogurt-based sauces or hot sauce.

Conclusion

Crispy Falafel Balls with Tahini Sauce offer a delicious, plant-based option that’s bursting with flavor and texture. Ideal for sharing, meal prepping, or enjoying solo, this dish is a staple that everyone should have in their culinary repertoire. With a handful of pantry ingredients and fresh herbs, you can create authentic falafel at home with ease.

Crispy Falafel Balls with Tahini Sauce

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Crispy Falafel Balls made from ground chickpeas, herbs, and spices, fried to golden perfection and served with a creamy, tangy tahini sauce. A flavorful, plant-based Middle Eastern staple.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4–6 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Middle Eastern
Diet: Vegan

Instructions

Drain soaked chickpeas and transfer to a food processor.
Add parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is coarse but holds together when pressed.
Add baking soda and flour if needed to help bind the mixture.
Refrigerate the mixture for 30 minutes.
Shape mixture into small balls or patties.
Heat oil in a pan to 350°F (175°C).
Fry falafel in batches, turning occasionally, for 4–5 minutes or until golden and crisp.
Drain on paper towels.
For tahini sauce, whisk tahini, lemon juice, garlic, water, and salt until smooth and pourable.
Serve warm falafel with tahini sauce on the side or drizzled over.