Name: Homemade Falafel with Tahini Sauce
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Middle Eastern
Ingredients: 2 cups cooked chickpeas, drained; 1 cup lightly packed fresh parsley leaves; 1 cup lightly packed fresh cilantro leaves; 2 teaspoons ground cumin; 1 teaspoon ground coriander (optional); 1 teaspoon salt; 1/4 teaspoon chili powder; 2 teaspoons baking powder; 1/2 cup all-purpose flour (or chickpea flour for gluten-free option); Canola oil, for sautéing; 1 1/4 cups plain yogurt (full-fat or non-fat); 1/4 cup tahini (sesame paste); 2 tablespoons fresh lemon juice

Jump to Recipe·Print Recipe

Okay, so this is one of those recipes I keep coming back to again and again. It’s comforting, satisfying, and surprisingly easy once you get the hang of it. These homemade falafel are golden and crispy on the outside, soft and herby inside—and when you dunk them into that creamy lemony tahini sauce? Oh my. Absolute heaven in a pita.

Whether you’re cooking for friends, meal prepping for the week, or just want something hearty and vegetarian, this recipe hits every time.

Why You’ll Love This Recipe

It’s made mostly from pantry staples and fresh herbs
Super budget-friendly (chickpeas, anyone?)
Crisps up beautifully without deep frying
That tahini sauce? You’ll want to put it on everything
Perfect for stuffing into warm pita, wrapping in lettuce, or topping over a salad

Ingredients

Not everything you need is listed here (you’ll find the full list with amounts at the bottom), but here’s the idea:

Chickpeas (already cooked and drained)
Fresh parsley and cilantro
Onion, garlic, and spices like cumin and chili powder
Flour and baking powder for structure
Canola oil for sautéing (you’re not deep frying!)
For the sauce: tahini, lemon juice, and yogurt

Step 1: Blend the Base

Step 2: Add the Herbs and Chickpeas

Step 3: Season and Shape

Step 4: Cook Until Golden

Step 5: Make the Tahini Sauce

Step 6: Assemble and Enjoy

Expert Tips and Tricks

Don’t overprocess the falafel base—you want a bit of texture so they’re not mushy
If the mixture feels too wet to form into patties, sprinkle in a little extra flour
Chill the mixture for 20–30 minutes before forming for easier shaping
Use a cast iron skillet for the best crisp

Recipe Variations and Possible Substitutions

Swap out cilantro if you’re not a fan—more parsley or even fresh dill works
Add a touch of ground coriander or smoked paprika for a flavor twist
Want it gluten-free? Use chickpea flour instead of all-purpose
No yogurt? You can use all tahini with a bit of water and lemon to make a vegan sauce

Serving and Pairing Suggestions

This falafel is perfect in warm pita with fresh toppings like cucumber, tomato, pickled onions, and shredded lettuce. You can also layer it into a grain bowl with quinoa, roasted veggies, and a drizzle of tahini sauce. And if you’ve got leftovers, try crumbling them over a salad for a protein-packed crunch.

Pair with a glass of mint lemonade or a tangy yogurt drink to balance the spices.

Storage and Reheating Tips

Store cooked falafel in an airtight container in the fridge for up to 4 days. Reheat them in the oven or an air fryer to bring back the crispiness. You can also freeze the uncooked patties—just thaw and cook when you’re ready!

Frequently Asked Questions

Can I use canned chickpeas?
Yes, but make sure they’re well-drained and patted dry to avoid soggy falafel.

Can I bake instead of pan-fry?
Absolutely! Brush them with a little oil and bake at 400°F for about 25 minutes, flipping halfway.

Is the tahini sauce vegan?
Not with yogurt, but you can make a vegan version by skipping the yogurt and using just tahini, lemon juice, garlic, and water.

Why is my falafel falling apart?
It could be too wet—try adding more flour or chilling the mix before shaping.

Conclusion

Homemade falafel might sound intimidating, but once you make it yourself, you’ll realize how doable—and delicious—it is. Crispy, flavorful, and so satisfying, it’s one of those recipes that turns your kitchen into a little corner falafel shop. Trust me, this one’s a keeper.

Homemade Falafel with Tahini Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Emily
Prep Time: 30 minutes (excluding refrigeration time)
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 4 servings (approximately 3 falafel per serving)
Category: Main Course, Appetizer
Method: Pan-Fried
Cuisine: Middle Eastern
Diet: Vegetarian

Print Recipe

Description

Discover the joy of crafting crispy, golden falafel at home! This recipe combines fresh herbs, spices, and a tangy tahini sauce for a delightful Middle Eastern-inspired meal. Perfect for pita sandwiches, salads, or as a standalone snack.

Instructions

Step 1: Prepare the falafel mixture
In a food processor, combine the cooked chickpeas, parsley, cilantro, cumin, coriander, salt, chili powder, and baking powder. Pulse until the mixture is finely chopped but not pureed. Add the flour gradually until the mixture holds together when pressed.

Step 2: Form the falafel patties
Using your hands, shape the mixture into small balls or patties, about the size of a walnut. Place them on a tray and refrigerate for at least 30 minutes to help them firm up.

Step 3: Cook the falafel
Heat canola oil in a skillet over medium heat. Carefully add the falafel patties and cook until golden brown and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

Step 4: Prepare the tahini sauce
In a small bowl, whisk together the yogurt, tahini, and lemon juice until smooth and creamy. Adjust the consistency with a little water if necessary.

Step 5: Serve
Serve the falafel warm with the tahini sauce on the side. Enjoy them in pita bread with fresh vegetables or over a salad.

Notes

For a spicier kick, add a pinch of cayenne pepper to the falafel mixture.
If you prefer a vegan version, substitute the yogurt with a plant-based alternative.