Description
Discover how to make Easy Homemade Falafel that’s crispy on the outside, soft on the inside, and bursting with flavor! These golden chickpea patties are seasoned with fresh herbs, garlic, and warm spices, making them perfect for wraps, salads, or bowls. Paired with a rich and tangy Creamy Tahini Sauce, this recipe is a delightful plant-based meal or snack. Whether you’re meal-prepping or hosting a dinner party, these falafels are sure to impress!
Ingredients
Scale
- 1 ½ cups dried chickpeas (soaked overnight, not canned)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- 3 tbsp all-purpose flour
- Salt and pepper, to taste
- Oil for frying
- or the Creamy Tahini Sauce:
- ½ cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- ¼ cup water (adjust for desired consistency)
- Salt, to taste
Instructions
- Prepare Falafel Mixture: In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper. Blend until coarse but moldable.
- Chill the Mixture: Transfer to a bowl and refrigerate for 30 minutes.
- Shape Falafels: Form the mixture into small balls or patties.
- Fry Falafels: Heat oil in a skillet. Fry falafel patties until golden brown and crispy on all sides. Drain on paper towels.
- Make Tahini Sauce: Whisk tahini, lemon juice, garlic, water, and salt until smooth and creamy. Adjust water for desired consistency.
- Serve: Serve falafels warm with creamy tahini sauce, pita bread, and fresh vegetables.
Notes
- For extra crispiness, fry falafels in batches to avoid overcrowding.
- You can bake falafels at 400°F (200°C) for 20-25 minutes for a healthier version.
- Store leftover falafel in an airtight container in the fridge for up to 4 days.
- Prep Time: 20
- Cook Time: 20
- Category: Main Course