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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.

Ingredients

Units Scale
  • 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

Instructions

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

Notes

  • Do not use canned chickpeas; they are too soft.
  • Refrigerating the mixture helps it hold together.
  • Baking or air-frying are great alternatives for lower-fat versions.
  • Uncooked falafel can be frozen and fried later.

Nutrition

Find it online: https://tastyera.com/crispy-falafel-balls-with-tahini-sauce/