Homemade Middle Eastern falafel
Learn how to make crispy, flavorful homemade falafel with a creamy tahini dip. This easy Middle Eastern vegan recipe uses simple ingredients like chickpeas, parsley, garlic, and spices, delivering protein, fiber, and vitamins in every bite. Perfect for serving with pita or Lebanese bread, this falafel recipe is quick to prepare, healthy, and full of authentic flavor.
Ingredients
For Falafel
- 400 g chickpeas soaked overnight in water
- 1 small pack of parsley
- 1 clove garlic
- 1 medium onion
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sesame seeds
- Pinch of black pepper
- 3/4 tablespoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons water
For Tahini Sauce:
- 5 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon yogurt
- 2 tablespoons water
- 1 tablespoon chopped parsley
- Pinch of salt
Instructions
- In a food processor, pulse the chickpeas with the onion, parsley, and garlic until finely minced but not pureed.
- Transfer the mixture to a bowl and season with cumin, coriander, salt, black pepper, and baking soda. Mix well. Gradually add water, one tablespoon at a time, until the mixture reaches a slightly sticky, moldable consistency.
- Shape the mixture into small balls or use a falafel scoop to form uniform pieces.
- Heat vegetable oil in a pan over medium heat. Fry the falafel in batches until golden brown on all sides. Remove and drain on paper towels.
- For the tahini sauce, combine tahini, lemon juice, and yogurt in a small bowl. Stir until thickened, then gradually add water until the sauce reaches a smooth, mayonnaise-like consistency. Season with salt and chopped parsley.
- Serve the falafel immediately with tahini dip, pita, or Lebanese bread.