Description
Crispy, fluffy, and full of fresh herbs, this Easy Falafel Recipe delivers authentic Middle Eastern flavor in every bite. Served with creamy tahini sauce, it’s perfect for wraps, bowls, or snacking.
Ingredients
Units
Scale
- 1 1/2 cups dried chickpeas (garbanzo beans), soaked overnight
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 cloves garlic, peeled
- 1 medium onion, chopped
- 1 teaspoon cumin
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 1/2 cup tahini paste
- 1/4 cup water (plus 2-3 tablespoons for thinner sauce)
- 1/4 cup lemon juice (about 1 lemon)
- 2 garlic cloves, minced (for tahini sauce)
- Salt, to taste
Instructions
- Soak dried chickpeas overnight, then drain well.
- In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking soda, baking powder, sesame seeds, salt, and pepper. Pulse until the mixture is coarse but not pureed.
- Transfer to a bowl, cover, and chill for 30 minutes.
- Shape mixture into small balls or patties using your hands or a scoop.
- Heat oil in a skillet over medium heat. Fry falafel in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
- For the tahini sauce, whisk tahini, lemon juice, garlic, salt, and water until smooth and creamy. Add extra water if needed to thin.
- Serve falafel warm with tahini sauce, pita, or salad.
Notes
- Use dried, not canned, chickpeas for the right texture.
- Chill the mixture before frying to help falafel hold shape.
- For a lighter version, bake or air-fry instead of deep-frying.
Nutrition
- Serving Size: 3 falafel balls with sauce
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg