Print

Crispy Falafel Recipe with Creamy Tahini Sauce

crispy falafel recipe - featured image
Print Recipe

A simple and reliable recipe for crispy falafel with a creamy, tangy tahini sauce. Perfectly crunchy outside and tender inside, made with pantry staples and fresh herbs.

Ingredients

Scale
  • 1 cup dried chickpeas (soaked overnight)
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • 1 small yellow onion, roughly chopped
  • 3 medium garlic cloves
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking powder
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying (canola or sunflower recommended)
  • ½ cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced (for tahini sauce)
  • 3–5 tablespoons water (to thin tahini sauce)
  • Salt to taste (for tahini sauce)

Instructions

  1. Soak the chickpeas in a large bowl with at least 3 inches of cold water overnight or for 12-24 hours until plump and tender. Drain well before using.
  2. In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, flour, salt, and pepper. Pulse in short bursts until the mixture is coarse and holds together when pressed, avoiding over-processing.
  3. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
  4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Slowly add water one tablespoon at a time until the sauce reaches a smooth, creamy consistency. Adjust lemon or salt as needed.
  5. Heat vegetable oil in a deep skillet to about 2 inches depth over medium heat until it reaches 350°F (175°C).
  6. Shape the falafel mixture into balls about 1.5 inches (4 cm) in diameter using wet hands or a small ice cream scoop. Avoid packing too tightly.
  7. Carefully fry the falafel balls in batches without overcrowding for about 3-4 minutes per side until golden brown and crisp. Remove and drain on paper towels.
  8. Serve warm with creamy tahini sauce on the side or drizzled on top. Garnish with extra parsley or a squeeze of lemon if desired.

Notes

Use dried chickpeas soaked overnight for best texture; avoid canned chickpeas. Keep oil temperature steady at 350°F (175°C) to ensure crispy exterior and cooked interior. Chill mixture before shaping to help hold form. For gluten-free, substitute flour with chickpea or rice flour. Baking or air frying are good oil-free alternatives.

Nutrition

Keywords: falafel, crispy falafel, tahini sauce, vegetarian, vegan, Middle Eastern, chickpeas, easy falafel recipe

Find it online: https://cooksybite.com/crispy-falafel-recipe-with-creamy-tahini-sauce-easy-and-perfect-guide/