Homemade Falafel With Tahini Sauce

Name: Main Dishes
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Cuisine: Middle Eastern
Ingredients: 2 cups roughly chopped white onion.; 6 garlic cloves.; 2 cups cooked chickpeas, drained.; 1 cup lightly packed parsley leaves.; 1 cup lightly packed cilantro leaves.; 1 teaspoon salt.; 1/4 teaspoon chili powder.; 2 teaspoons cumin.; 2 teaspoons baking powder.; 1/2 cup all-purpose flour.; Canola oil, for sautéing.; Pita bread, for serving.; 1 1/4 cups plain yogurt (full fat or non-fat).; 1/4 cup tahini (sesame paste).; 2 Tablespoons fresh lemon juice.; Salt and pepper, to taste.

By Paolina Baker

Updated on 04 October 2024

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This recipe guides you through making authentic homemade falafel with a creamy tahini sauce. Begin by pulsing together chopped onion, garlic, chickpeas, fresh parsley, cilantro, salt, chili powder, cumin, and baking powder. Once combined, stir in flour and refrigerate the mixture. Prepare the tahini yogurt sauce by whisking together yogurt, tahini, and lemon juice, and season with salt and pepper. Shape the chilled mixture into patties and sauté in canola oil until golden brown. Serve the crispy falafel patties in warmed pita bread, drizzled with your homemade tahini sauce. Perfect for a fresh and flavorful meal.

Homemade Falafel with Tahini Sauce — Homemade falafel with tahini sauce | Myhomemaderecipe.com

To make homemade falafel, here are some key steps and considerations based on various recipes:

Ingredients

Traditionally, falafel is made with dried chickpeas, but some recipes use canned chickpeas for convenience.
- Dried Chickpeas: Soak them overnight or for at least 8-12 hours. This is the preferred method for most authentic recipes.
- Canned Chickpeas: Can be used for a quicker version, but they may not hold together as well when fried or baked.
Other essential ingredients include onions, garlic, fresh herbs (parsley, cilantro), spices (cumin, coriander, salt), and sometimes baking powder or baking soda.

Preparation Steps

Soaking and Preparing Chickpeas

If using dried chickpeas, soak them overnight and then drain and rinse them.

Mixing the Falafel Mixture

Add the chickpeas, chopped onions, garlic, fresh herbs, spices, and other ingredients to a food processor. Pulse until the mixture is well combined but still retains some texture. Avoid pureeing the mixture.

Chilling the Mixture

Transfer the mixture to a bowl and refrigerate for at least 15 minutes to an hour to help the falafel hold their shape better.

Forming the Falafel

Use a scoop or your hands to form the mixture into balls or patties. Make sure not to compact them too much to maintain a light texture.

Cooking the Falafel

Frying

This is the traditional method for the crispiest results. Heat oil to around 350°F (175°C) and fry the falafel in batches until golden brown.

Baking

Preheat the oven to around 400°F (200°C). Drizzle olive oil on a baking sheet and arrange the falafel patties. Bake for about 14-20 minutes, flipping halfway through, until golden brown and crispy.

Pan-Frying

Heat a few tablespoons of oil in a pan over medium heat. Cook the falafel patties, flipping once, until golden brown on both sides.

Tips and Variations

Using Canned Chickpeas

If you choose to use canned chickpeas, you can skip the soaking step, but the falafel might not be as robust. Adding flour can help bind the mixture together.

Additional Ingredients and Customizations

You can customize the falafel by adding different spices, herbs, or even greens like spinach or kale to boost nutritional value.
For a crisper exterior when baking, drizzle generous amounts of olive oil and turn the falafel halfway through baking.

Serving Suggestions

Serve falafel in a pita with tahini sauce, hummus, pickled red onions, and other toppings for a complete Middle Eastern-style meal.

By following these steps and tips, you can create delicious homemade falafel that suits your preferences and cooking style.

Main Dishes

Learn how to make delicious homemade falafel with a creamy tahini yogurt sauce. This recipe features perfectly spiced chickpea and herb patties served in warm pita bread.

Prep Time

80 Minutes

Cook Time

20 Minutes

Total Time

100 Minutes

By: Paolina Baker

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 4 Servings (Approximately 12 Falafel)

Ingredients

01 2 cups roughly chopped white onion.

02 6 garlic cloves.

03 2 cups cooked chickpeas, drained.

04 1 cup lightly packed parsley leaves.

05 1 cup lightly packed cilantro leaves.

06 1 teaspoon salt.

07 1/4 teaspoon chili powder.

08 2 teaspoons cumin.

09 2 teaspoons baking powder.

10 1/2 cup all-purpose flour.

11 Canola oil, for sautéing.

12 Pita bread, for serving.

13 1 1/4 cups plain yogurt (full fat or non-fat).

14 1/4 cup tahini (sesame paste).

15 2 Tablespoons fresh lemon juice.

16 Salt and pepper, to taste.

Instructions

Step 01

Pulse together the chopped onion, garlic, chickpeas, parsley, cilantro, salt, chili powder, cumin, and baking powder in a food processor until the mixture is well combined but still slightly chunky. Transfer the mixture to a bowl and stir in the all-purpose flour. Cover the bowl with plastic wrap and refrigerate the mixture for 1 hour.

Step 02

While the falafel mixture is chilling, whisk together the yogurt, tahini, and lemon juice in a bowl. Season the sauce with salt and pepper to taste. Cover the bowl with plastic wrap and place it in the fridge.

Step 03

Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). Flatten each ball slightly into the shape of a patty. If the mixture is too wet, you can add additional flour.

Step 04

Set a large sauté pan over medium heat and add a liberal amount of canola oil to coat the pan. Let the pan preheat for 3 minutes. Add the falafel patties one by one to the pan, browning them on the first side for 3 minutes, then flipping them and browning the second side until the mixture is cooked throughout. Transfer the cooked falafel to a paper towel-lined cooling rack and immediately season them with salt. Repeat this process until all the falafel are cooked.

Step 05

Place three or four falafel inside a halved, warmed pita bread. Drizzle the prepared tahini sauce over the falafel. Serve immediately.

Notes

Optional: If you prefer to bake the falafel instead of sautéing, refer to the recipe for Crispy Homemade Baked Falafel. For an alternative to tahini sauce, you can use a schmear of Greek yogurt as a cool and creamy complement to the hot falafel patties.