Go Back
+ servings

Crispy Falafel with Lemon-Tahini Sauce

Prep Time 5 mins
Cook Time 4 mins
Servings 18 falafels
Appetizer, Dinner, Snack
Middle Eastern

Ingredients
  

Falafel

  • 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.

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.