Ingredients
Dry
- 1 cup Dried chickpeas (Soaked overnight (do not use canned))
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Baking powder
- 2 Tbsp Chickpea flour (Or all-purpose flour)
Wet
- 1 cup Fresh parsley (Roughly chopped)
- 1 cup Fresh cilantro (Roughly chopped)
- 0.5 cup Yellow onion (Roughly chopped)
- 4 cloves Garlic (Peeled)
- 0.5 cup Tahini
- 3 Tbsp Lemon juice (Freshly squeezed)
- 0.25 cup Warm water (For thinning the tahini sauce)
- 0.25 cup Olive oil (For pan-frying)
Method
- 1. Drain and rinse the soaked chickpeas. Add them to a food processor along with the parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper.
- 2. Pulse the mixture until it resembles a coarse meal. Scrape down the sides as needed. Do not over-blend into a paste; you want some texture. Transfer the mixture to a mixing bowl.
- 3. Stir in the baking powder and chickpea flour. Cover the bowl and refrigerate for at least 1 hour. This helps the falafel mixture hold its shape when frying.
- 4. While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, and warm water until smooth and creamy. If it is too thick, add a little more water. Season with a pinch of salt to taste.
- 5. Remove the falafel mixture from the fridge and form it into small patties or balls, about 1.5 inches in diameter.
- 6. Heat the olive oil in a large skillet over medium-high heat. Carefully place the falafels in the pan and fry for 3-4 minutes per side until deeply golden brown and crispy.
- 7. Transfer the fried falafels to a paper towel-lined plate to drain excess oil.
- 8. Serve the warm falafels immediately inside pita bread, wraps, or over a fresh salad, generously drizzled with the homemade tahini sauce.
Chef's notes
It is crucial to use dried chickpeas that have been soaked overnight. Canned chickpeas contain too much moisture and will cause the falafels to fall apart in the pan. For an oil-free option, you can bake these at 400°F (200°C) for 25-30 minutes, flipping halfway.