By The foodoodle kitchen · Published September 20, 2026
Falafel with Tahini Sauce
Crispy chickpea fritters served with a zesty tahini sauce. Perfect for a weekend batch!
Serves 4 · Prep 15 min · Cook 30 min · 45 min total · Medium
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Ingredients
- 250 g dried chickpeas, soaked overnight in water, drained, and rinsed.
- 50 g fresh parsley, chopped
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 100 g all-purpose flour
- 500 ml vegetable oil, for frying
- 60 g tahini
- 30 ml lemon juice
- 60 ml water
- 1 clove minced garlic (optional) (optional)
- 0.25 tsp salt (optional) (optional)
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Method
- Soak the dried chickpeas overnight in water. 0 min
- Drain and rinse the soaked chickpeas. 5 min
- In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and pepper. 5 min
- Pulse until blended but still slightly chunky. 5 min
- Transfer mixture to a bowl and add flour. Stir until well combined. 2 min
- Chill the mixture in the refrigerator for 30 min. 30 min
- Heat the vegetable oil in a large pan over medium heat. 5 min
- Shape the mixture into small balls or patties. 10 min
- Fry the falafel in batches for 5-6 min until golden brown, flipping halfway. 6 min
- Remove from oil and drain on paper towels. 2 min
- In a bowl, mix tahini, lemon juice, water, minced garlic, and a pinch of salt to make the sauce. 5 min
