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Lebanese Falafel with Tahini Sauce

Lebanese Falafel with Tahini Sauce

Crispy Lebanese Falafel with Tahini Sauce is a flavorful Middle Eastern classic. Perfectly spiced and paired with creamy tahini, it’s a must-try recipe for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Soaking Time 6 hours
Total Time 6 hours 25 minutes
Servings: 4 people
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dried chickpeas (not canned)
  • 1 small onion roughly chopped
  • 3 cloves garlic minced
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • to taste Salt
  • to taste Pepper

Equipment

  • Food processor
  • Deep skillet or frying pan
  • Paper towels for draining
  • Whisk or fork for the sauce

Method
 

  1. Soak dried chickpeas in water overnight.
  2. In a food processor, pulse soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper until combined.
  3. Roll the mixture into small balls or flatten into discs.
  4. Heat oil in a deep skillet and fry falafel until golden brown.
  5. In a bowl, whisk together tahini, lemon juice, garlic, and salt, adding water until drizzleable.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 6gFat: 4gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Use fresh herbs for the best flavor. If the mixture is too dry, add a splash of water; if it's too wet, sprinkle in some flour. Cooked falafel can be stored in the fridge for up to three days and reheated in the oven. Consider baking the falafel at 375°F for a healthier alternative: brush lightly with oil and bake for 20-25 minutes. Double the tahini sauce recipe as it complements other dishes well.
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