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.
Servings: 18 falafels
Ingredients
Falafel
- 8 oz dried chickpeas soaked overnight
- ½ medium onion
- 3 cloves garlic
- ¼ cup loosely packed fresh cilantro
- ¼ 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.
Instructions
- 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.