Delightful Falafel and Creamy Tahini Sauce

As I stand in my kitchen, surrounded by the aromatic scents of freshly chopped herbs and the gentle hum of my food processor, I am transported back to my childhood. My mother, an avid cook with a passion for Middle Eastern cuisine, would often spend hours in the kitchen preparing traditional dishes, one of which was always a family favorite: homemade falafel. The memory of those crispy, flavorful balls of chickpea goodness, wrapped in a warm pita and drizzled with a creamy tahini sauce, is something that has stayed with me through the years. The importance of homemade falafel and tahini sauce cannot be overstated. In a world where convenience often takes precedence over quality, making these dishes from scratch is not only a labor of love but also a way to ensure that every bite is filled with genuine flavor and nutrition. Today, I will guide you through a comprehensive recipe for easy homemade falafel and a simple tahini sauce, highlighting the steps, tips, and variations that make this dish a staple in any culinary tradition.

For the Falafel

• 2 cups dried chickpeas: Soaking these overnight is essential. Do not use canned or cooked chickpeas, as they will not yield the same texture.
• 1 cup roughly chopped white onion: You can also use shallots or red onions for a different flavor profile.
• 6 garlic cloves: Mince these well to distribute the flavor evenly.
• 1 cup lightly packed parsley leaves: Fresh herbs are key to the authentic taste of falafel.
• 1 cup lightly packed cilantro leaves: Cilantro adds a fresh and slightly bitter note that complements the chickpeas.
• 1 teaspoon salt: Use sea salt or kosher salt for better flavor.
• 1/4 teaspoon chili powder: This adds a subtle kick; you can adjust or omit it based on your preference.
• 2 teaspoons cumin: Ground cumin is a staple spice in Middle Eastern cuisine.
• 2 teaspoons baking powder: This helps the falafel to be light and crispy.
• 1/2 cup all-purpose flour: You can also use chickpea flour for a gluten-free option or omit it if you prefer falafel without flour.
• Canola oil or olive oil: For sautéing or baking.

For the Tahini Sauce

• 1 1/4 cups plain yogurt (full fat or non-fat): Greek yogurt works well too.
• 1/4 cup tahini (sesame paste): This is the core ingredient that gives the sauce its creamy texture.
• 2 Tablespoons fresh lemon juice: Adjust to taste; you can also use lime juice for a different twist.
• Salt and pepper: To season the sauce.

Prepare the Onion and Garlic

• Add the chopped onion and garlic cloves to a food processor.
• Pulse until they are finely minced.
• Remove the mixture and press it through a strainer to release as much liquid as possible. This step is crucial to avoid a wet falafel mixture.
• Set it aside.

Combine the Falafel Mixture

• Add the soaked and drained chickpeas, parsley, cilantro, salt, chili powder, cumin, baking powder, and flour to the food processor.
• Pulse until they are roughly blended but not pureed. You want the mixture to resemble coarse sand.
• Return the onion mixture to the food processor.
• Pulse until everything is well combined. If the mixture is too wet, add a little more flour. If it’s too dry, you can add a splash of water.

Chill the Mixture

• Transfer the falafel mixture to a bowl.
• Cover it with plastic wrap.
• Refrigerate for at least 1 hour or overnight. This step allows the flavors to meld together and the mixture to firm up, making it easier to shape.

Prepare the Tahini Sauce

• Whisk together the yogurt, tahini, and lemon juice in a bowl until smooth.
• Season with salt and pepper to taste.
• Cover and refrigerate until you’re ready to serve.

Form the Falafel

• Use a small ice cream scoop or spoons to form the mixture into balls (about 3 tablespoons per ball).
• Flatten them slightly into patties if you prefer. If the mixture is too wet, add a little more flour.

Cook the Falafel

There are several ways to cook falafel, each offering a different texture and flavor.

Sautéing

• Heat a large sauté pan over medium heat with a liberal amount of canola or olive oil.
• Brown the falafel on the first side for 3 minutes.
• Flip them and brown the second side until cooked throughout.
• Transfer the falafel to a paper towel-lined cooling rack to drain excess oil.
• Season with salt.

Baking

• Preheat your oven to 400°F (200°C).
• Form the falafel mixture into balls or patties.
• Place them on a baking sheet lined with parchment paper.
• Drizzle generously with olive oil to ensure they come out crispy.
• Bake for 14 minutes, then flip and bake for an additional 10-12 minutes until golden brown and crisp.

Air Frying

• Preheat the air fryer to 375°F (190°C).
• Place the falafel in a single layer in the air fryer basket.
• Cook for about 10-12 minutes, shaking halfway through, until golden brown and crispy.

Serve

• Place three or four falafel inside a halved, warmed pita bread. You can make your own homemade pita bread for an extra-special touch.
• Drizzle with the prepared tahini sauce.
• Add optional toppings such as tomatoes, cucumbers, onions, pickled vegetables, and hot sauce.