Crispy Falafel with Lemon-Tahini Sauce
Crispy falafel recipe with lemon-tahini sauce. All you need is soaked chickpeas (no need to cook them first). Homemade falafel are way easier than you think, and seriously addictive.
Prep Time5 mins
Cook Time4 mins
Total Time35 mins
Servings: 18 falafels
- 8 oz dried chickpeas soaked overnight
- 1/2 medium onion
- 3 cloves garlic
- 1/4 cup loosely packed fresh cilantro
- 1/4 cup loosely packed fresh parsley
- 1 thai green chile
- 1 tsp ground cumin
- 1 tsp baking powder
- Canola or peanut oil for frying
- Pita bread for serving
- Accompaniments as desired: chopped tomatoes, cucumbers, red onion, tabbouleh, mint, parsley, cilantro, hot sauce, garlic sauce (Toum - recipe linked above), pickled beets, shredded lettuce, toum, pickled banana peppers, etc.
Combine chickpeas, onion, garlic, herbs, salt and baking powder in a food processor; process until mixture resembles a fine meal (but stop before it reaches a puree). Refrigerate mixture 15 minutes.
Heat 2-3 inches of oil in a deep saucepan or wok while falafel mixture chills. When oil reaches 375ºF (or a small piece of bread dropped in floats and sizzles), scoop batter by heaping tablespoonfuls and form into balls. Use a slotted metal spoon to gently slide falafel into the hot oil in batches of 5-6 at a time. Fry for about 4 minutes, until deep golden brown, turning a couple of times during cooking. Remove with the same slotted spoon and drain on paper towels.
Serve falafel in pita bread with sauce and desired accompaniments.