Crispy Falafel Balls with Tahini Sauce are a beloved Middle Eastern classic made with ground chickpeas, herbs, and spices, formed into balls or patties and fried to golden perfection. Paired with a creamy, tangy tahini sauce, these falafel balls are ideal for wraps, bowls, or served on their own as a snack or appetizer.

Why You’ll Love This Recipe

This recipe combines the rich traditions of Middle Eastern cuisine with modern ease. Falafel is naturally plant-based, high in protein, and filled with fresh herbs like parsley and cilantro for a vibrant taste. The crispy exterior and tender, flavorful interior make these falafel balls irresistible. Whether you’re looking for a meatless option or something new to spice up your meals, this dish fits the bill.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the falafel:

• Dried chickpeas (soaked overnight)
• Fresh parsley
• Fresh cilantro
• Onion, chopped
• Garlic cloves
• Ground cumin
• Ground coriander
• Baking soda
• Salt
• Black pepper
• All-purpose flour (as needed for binding)
• Oil for frying

For the tahini sauce:

• Tahini
• Lemon juice
• Garlic, minced
• Water (to thin)
• Salt

Directions

1. Drain the soaked chickpeas and transfer them to a food processor.
2. Add parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture resembles coarse sand but still holds together when pressed.
3. Add baking soda and a small amount of flour if needed to help the mixture bind.
4. Refrigerate the mixture for 30 minutes to firm up.
5. Scoop and shape the mixture into small balls or patties using your hands or a falafel scoop.
6. Heat oil in a deep pan or skillet to 350°F (175°C).
7. Fry the falafel in batches, turning occasionally, until golden brown and crisp—about 4–5 minutes per batch.
8. Drain on paper towels and set aside.
9. For the tahini sauce, whisk together tahini, lemon juice, garlic, water, and salt until smooth and pourable.
10. Serve the falafel warm with tahini sauce on the side or drizzled on top.

Servings and Timing

Servings: 4–6
Prep time: 20 minutes (plus soaking)
Cook time: 15 minutes
Total time: 35 minutes (excluding soaking time)

Variations

• Baked falafel: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
• Spicy version: Add chili flakes or a chopped green chili to the mixture.
• Green falafel: Increase the amount of herbs for a deeper green hue.
• Stuffed falafel: Add a small cube of feta or pickled vegetable in the center of each falafel before frying.

Storage/Reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 10–12 minutes until crisp. You may also freeze uncooked falafel and fry directly from frozen, extending the cook time slightly.

FAQs

Can I use canned chickpeas?

No, canned chickpeas are too soft and will result in mushy falafel. Use dried chickpeas soaked overnight for the best texture.

How do I prevent the falafel from falling apart?

Make sure the mixture is not too wet. Refrigerating it and adding a small amount of flour or chickpea flour can help bind it.

What can I serve with falafel?

Serve with pita bread, hummus, tabbouleh, pickled vegetables, or in wraps with fresh salad.

Can I make falafel in an air fryer?

Yes, air fry at 375°F (190°C) for about 12–15 minutes, flipping halfway through.

Is falafel gluten-free?

Traditional falafel is gluten-free if you omit wheat flour and use chickpea flour or another gluten-free binder.

Can I make the mixture ahead of time?

Yes, the falafel mixture can be stored in the refrigerator for up to 24 hours before shaping and frying.

How do I know when the oil is hot enough?

Drop a small piece of the mixture in the oil—it should sizzle immediately and float to the top.

What’s the best oil for frying?

Use oils with high smoke points like sunflower, canola, or vegetable oil.

Can I double the recipe?

Yes, this recipe doubles well. Just be sure not to overcrowd the pan when frying.

Is tahini sauce necessary?

It’s traditional and adds great flavor, but falafel also pairs well with yogurt-based sauces or hot sauce.

Conclusion

Crispy Falafel Balls with Tahini Sauce offer a delicious, plant-based option that’s bursting with flavor and texture. Ideal for sharing, meal prepping, or enjoying solo, this dish is a staple that everyone should have in their culinary repertoire. With a handful of pantry ingredients and fresh herbs, you can create authentic falafel at home with ease.

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Lebanese Kibbeh with Fresh Vegetables

Lebanese Kibbeh with Fresh Vegetables is a celebrated dish in Middle Eastern cuisine, renowned for its rich flavor, hearty texture, and cultural significance. Made with a combination of finely ground meat, bulgur wheat, aromatic spices, and herbs, kibbeh is traditionally shaped into football-like ovals and fried or baked to perfection. Served alongside crisp, refreshing vegetables, it creates a well-balanced and deeply satisfying meal.

Why You’ll Love This Recipe

Kibbeh is more than just food—it’s a culinary tradition. You’ll love this recipe for its perfect blend of textures: the crispy or golden-baked outer shell and the moist, flavorful filling inside. The use of fresh herbs and warm spices adds depth without complexity, making it approachable yet sophisticated. When paired with fresh vegetables or a side salad, kibbeh becomes a complete and nourishing meal ideal for everyday dinners or festive gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the kibbeh:

• Fine bulgur wheat
• Ground beef or lamb
• Onion, finely grated
• Fresh parsley, chopped
• Allspice
• Ground cinnamon
• Salt
• Black pepper
• Ice water (for binding, if needed)
• Olive oil (for baking or frying)

For the vegetable side:

• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Fresh mint leaves
• Lemon juice
• Olive oil
• Salt

Directions

1. Rinse the bulgur and soak it in water for 20 minutes. Drain well and press out excess moisture using a clean towel.
2. In a large bowl, combine the bulgur with ground meat, grated onion, chopped parsley, and spices. Knead the mixture well until it is uniform and sticky. Add a bit of ice water if the mixture feels dry.
3. Shape the kibbeh mixture into oval or torpedo-shaped balls using damp hands.
4. To fry: Heat oil in a pan over medium heat and fry the kibbeh in batches until golden brown on all sides.
5. To bake: Preheat the oven to 375°F (190°C). Brush the kibbeh with olive oil and bake for 25–30 minutes, turning once for even browning.
6. For the vegetables, combine cherry tomatoes, cucumber, red onion, and mint in a bowl. Drizzle with lemon juice and olive oil, then season with salt. Toss gently.
7. Serve the kibbeh warm with the fresh vegetable salad on the side.

Servings and Timing

Servings: 4–6
Prep time: 25 minutes (plus bulgur soaking)
Cook time: 25–30 minutes
Total time: 50–55 minutes

Variations

• Stuffed kibbeh: Add a filling of sautéed onions, pine nuts, and spiced ground meat.
• Vegetarian version: Replace meat with finely minced mushrooms or lentils.
• Tray-baked kibbeh: Layer the meat mixture in a baking dish, score with a knife, and bake.
• Add nuts: Mix chopped walnuts or pine nuts into the kibbeh mixture for crunch.

Storage/Reheating

Cooked kibbeh can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or until heated through. It can also be frozen before or after cooking; reheat directly from frozen for best results.

FAQs

What type of meat is best for kibbeh?

Lean ground beef or lamb is traditionally used. Avoid fatty cuts as they may affect the texture.

Can I use coarse bulgur?

No, fine bulgur is essential for a cohesive mixture that binds well.

Is kibbeh gluten-free?

Traditional kibbeh is not gluten-free due to the bulgur. Use quinoa or gluten-free oats as a substitute for a gluten-free version.

Can I make kibbeh without a food processor?

Yes, kneading by hand works fine. Just ensure the ingredients are very finely chopped or grated.

What’s the best dipping sauce for kibbeh?

Garlic yogurt sauce, tahini, or a simple squeeze of lemon all complement the flavors well.

How do I keep kibbeh from falling apart?

Make sure the mixture is well-kneaded and not too wet. Refrigerating the formed kibbeh before cooking also helps.

Can I make kibbeh in advance?

Yes, you can prepare the kibbeh mixture or shaped pieces ahead of time and refrigerate or freeze them until ready to cook.

What can I serve with kibbeh?

In addition to fresh vegetables, it pairs well with hummus, labneh, pita bread, or rice pilaf.

Can I pan-fry kibbeh?

Yes, pan-frying works well if you use enough oil and turn them gently for even cooking.

What spices define the kibbeh flavor?

Warm spices like allspice, cinnamon, and occasionally nutmeg give kibbeh its characteristic flavor.

Conclusion

Lebanese Kibbeh with Fresh Vegetables is a hearty, flavorful dish that celebrates the richness of Middle Eastern cuisine. Whether fried or baked, these savory meat and bulgur parcels are as nourishing as they are delicious. Paired with crisp vegetables and fresh herbs, kibbeh offers a well-rounded meal that satisfies both traditional palates and modern tastes.

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