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.
Ingredients
For the falafel:
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2 cups cooked chickpeas, drained
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1 cup lightly packed fresh parsley leaves
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1 cup lightly packed fresh cilantro leaves
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2 teaspoons ground cumin
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1 teaspoon ground coriander (optional)
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1 teaspoon salt
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1/4 teaspoon chili powder
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2 teaspoons baking powder
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1/2 cup all-purpose flour (or chickpea flour for gluten-free option)
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Canola oil, for sautéing
For the tahini sauce:
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1 1/4 cups plain yogurt (full-fat or non-fat)
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1/4 cup tahini (sesame paste)
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2 tablespoons fresh lemon juice
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
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For a spicier kick, add a pinch of cayenne pepper to the falafel mixture.
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If you prefer a vegan version, substitute the yogurt with a plant-based alternative.
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The falafel mixture can be made ahead and stored in the refrigerator for up to 24 hours before cooking.
Nutrition
- Serving Size: 3 falafel with tahini sauce
- Calories: 330
- Sugar: 9g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg