Falafel with Tahini Sauce 

Falafel with Tahini Sauce Recipe

Falafel is a beloved dish across the Mediterranean and Middle Eastern regions. Known for its crispy texture and rich, earthy flavor, falafel is typically made from ground chickpeas or fava beans, herbs, and spices. Served with tahini sauce, fresh vegetables, and warm flatbread, it offers a hearty, satisfying meal that is both vegetarian and packed with nutrition. This step-by-step guide will walk you through making your own falafel and tahini sauce from scratch, using widely available ingredients and straightforward techniques.

Ingredients

Before beginning, it is important to gather all the ingredients. This recipe is divided into two parts: one for the falafel and one for the tahini sauce.

For the Falafel:

• 1 cup dried chickpeas (do not use canned)
• 1/2 large onion, roughly chopped (about ¾ cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2 to 1 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 2 to 3 tablespoons all-purpose flour
• Oil for frying (vegetable or canola oil works well)

For the Tahini Sauce:

• 1/2 cup tahini (sesame seed paste)
• 2 garlic cloves, minced
• 2 to 4 tablespoons lemon juice (to taste)
• 1/4 teaspoon salt
• 1/4 to 1/2 cup cold water, as needed
• 1 tablespoon olive oil (optional, for smoother texture)

Preparing the Chickpeas

The first and most critical step is to soak the chickpeas. Place 1 cup of dried chickpeas in a large bowl and cover them with at least 3 inches of cold water. Allow them to soak for 18 to 24 hours. The chickpeas will more than double in size as they absorb the water, becoming tender but still firm. Do not use canned chickpeas, as they are too soft and will not hold together well when frying.

After soaking, drain the chickpeas and rinse them under cold water. Shake off any excess water and set them aside. They are now ready to be used in the falafel mixture.

Making the Falafel Mixture

In a food processor, combine the soaked and drained chickpeas, chopped onion, parsley, cilantro, garlic, salt, pepper, cumin, coriander, cayenne pepper (if using), and lemon juice. Pulse the mixture until it is well-combined but not pureed. The texture should be coarse, not smooth, resembling a fine meal. Be sure to scrape down the sides of the processor bowl as needed to ensure an even mix.

Once the mixture reaches the desired consistency, transfer it to a large mixing bowl. Add the baking soda and flour. Start with 2 tablespoons of flour, mixing well. If the mixture still seems too wet or loose, add an extra tablespoon. The mixture should be moist but able to hold its shape when formed into a ball or patty.

Cover the bowl and refrigerate the mixture for at least 1 hour. Chilling helps the mixture firm up and makes it easier to shape into balls or patties later on.

Shaping and Frying the Falafel

After chilling, remove the mixture from the refrigerator. Using clean hands or a falafel scoop, form the mixture into small balls or patties, about the size of a walnut. Be gentle but firm when shaping to avoid cracks that may cause the falafel to fall apart during frying.

To fry the falafel, pour oil into a deep skillet or saucepan until it reaches about 2 inches in depth. Heat the oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of the mixture into the oil; it should sizzle immediately and float to the top.

Carefully lower the falafel balls into the hot oil, a few at a time to avoid overcrowding. Fry them for 3 to 4 minutes per side, or until they are golden brown and crispy. Remove them with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining falafel.

Preparing the Tahini Sauce

While the falafel cools slightly, prepare the tahini sauce. In a mixing bowl, combine the tahini, minced garlic, lemon juice, and salt. Stir to combine. The mixture will thicken and become slightly pasty at first.

Gradually add cold water, a tablespoon at a time, whisking continuously. The tahini will loosen and turn into a creamy sauce. Adjust the consistency to your preference, adding more water for a thinner sauce or less for a thicker dip. Taste and adjust the seasoning, adding more lemon juice or salt if desired. For a smoother texture, you may also drizzle in a tablespoon of olive oil and whisk until incorporated.

Serving Suggestions

Falafel is a versatile dish that can be served in a variety of ways. One of the most popular methods is to tuck the falafel into warm pita bread or flatbread along with chopped tomatoes, cucumbers, red onions, and a generous drizzle of tahini sauce. Fresh herbs like mint or parsley can add a refreshing note to the sandwich.

Alternatively, serve falafel as part of a mezze platter alongside hummus, pickled vegetables, olives, and tabbouleh. It also pairs well with a simple green salad or can be served over rice or couscous for a heartier meal.

Storing and Reheating

Leftover falafel can be stored in an airtight container in the refrigerator for up to four days. To reheat, place the falafel on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. Avoid microwaving, as it may make the falafel soggy.

You can also freeze uncooked falafel. Shape the mixture into balls or patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. When ready to use, fry the falafel directly from frozen, adding a minute or two to the cooking time.

Tips for Success

For the best texture and flavor, use dried chickpeas and soak them overnight. Canned chickpeas are too soft and contain too much moisture, which can result in soggy falafel.

Do not over-process the falafel mixture. A coarse, grainy texture is ideal for forming sturdy falafel that stay crisp on the outside and tender on the inside.

Keep the oil temperature steady while frying. If the oil is too hot, the falafel will brown too quickly and remain raw inside. If it’s too cool, they will absorb excess oil and turn greasy. Using a thermometer can help maintain the right temperature.

For a baked version, preheat your oven to 375°F (190°C), brush the falafel with oil, and bake on a parchment-lined tray for 20 to 25 minutes, flipping halfway through. While not as crispy as the fried version, baked falafel can be a lighter alternative.

Final Thoughts

Crafting falafel with tahini sauce at home is a rewarding experience. With a little planning and care, you can recreate this Mediterranean favorite in your own kitchen. Whether served in a sandwich, on a platter, or as a salad topping, falafel delivers both flavor and nutrition in every bite. From soaking the chickpeas to preparing a smooth and tangy tahini sauce, each step contributes to a dish that is rich in tradition and immensely satisfying. Try it once, and it may become a regular feature in your culinary repertoire.