Description
Crispy Falafel Balls with Tahini Sauce are golden-brown chickpea fritters packed with herbs and spices, served with a tangy tahini sauce. A Middle Eastern favorite that’s perfect for wraps, bowls, or a standalone snack.
Ingredients
Units
Scale
- 1 cup dried chickpeas (soaked overnight)
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 small onion, chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking soda
- 2–3 tbsp all-purpose flour (as needed for binding)
- Oil for frying
- For the tahini sauce:
- 1/2 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 3–4 tbsp water (to thin)
- 1/4 tsp salt
Instructions
- Drain soaked chickpeas and transfer to a food processor.
- Add parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until coarse but holds together when pressed.
- Stir in baking soda and flour as needed for binding. Refrigerate for 30 minutes.
- Shape mixture into small balls or patties using damp hands or a scoop.
- Heat oil to 350°F (175°C) in a deep pan or skillet. Fry falafel in batches for 4–5 minutes until golden and crisp.
- Drain on paper towels and set aside.
- For tahini sauce, whisk tahini, lemon juice, garlic, water, and salt until smooth and pourable.
- Serve falafel warm with tahini sauce drizzled or on the side.
Notes
- Use dried, soaked chickpeas—not canned—for best texture.
- Add chili flakes for a spicy version or more herbs for greener falafel.
- Bake at 400°F (200°C) for a lower-fat option.
- Freeze uncooked falafel and fry straight from frozen if needed.
Nutrition
- Serving Size: 4–5 falafel balls with sauce
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg