Falafel with Tahini Sauce

There’s not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It’s really up to you.
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Spice Mix

1 tablespoon coriander seeds

1 tablespoon cumin seeds

2 teaspoons granulated garlic

2 teaspoon chili powder

1 tablespoon dried parsley

1 teaspoon granulated onion

1/2 teaspoon za'atar

1/2 teaspoon sumac

Pinch allspice

Pinch chili flakes

Pinch black pepper

Falafel

1 cup dried chickpeas, soaked overnight (yields two cups)

1/2 red onion, chopped

5 garlic cloves, chopped

3/4 cup chopped parsley (half bunch)

3/4 cup chopped cilantro (half bunch)

1/8 teaspoon baking soda

1 1/2 tablespoons spice mix

1/2 tablespoon salt plus more to taste

6 cups vegetable oil (fill the pot ¾ full)

Tahini Dressing

1 garlic clove, chopped

2/3 cup water

2/3 cup tahini

Juice of half a lemon plus more to taste

1 teaspoon extra virgin olive oil

Salt, to taste

Garnish

parsley

Lemon wedge

Directions

  1. Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za’atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
  2. For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture’s combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
  3. Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan’s side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn’t overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
  4. Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.
Falafel Balls
PREMIUM
Amanda Cohen

Falafel Balls

14m Easy 97%
CLASS
Crunchy Roasted Chickpea Tacos
PREMIUM
28m Easy 95%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM

May Yacoubi

Falafel

10m Intermediate 94%
CLASS
14m Easy 100%
CLASS