Recipe for Crispy Homemade Falafel with Tahini Sauce

Deep-fried balls of spiced chickpeas that are crunchy on the outside and fluffy on the inside.

Ingredients

Falafel

• 500g dried chickpeas, soaked overnight
• 1 onion, chopped
• 30g fresh parsley
• 15g garlic
• 10g cumin
• 5g baking soda
• 500ml oil

Sauce

• 100ml tahini paste
• 30ml lemon juice
• 1 garlic clove, crushed
• 45ml warm water

Preparation

Grinding

1. Drain the soaked chickpeas and place them in a food processor with onion, parsley, garlic, and cumin
2. Pulse the mixture until it reaches a coarse, crumbly texture but is not a smooth puree
3. Stir in the baking soda and let the mixture rest in the refrigerator for 30 minutes to help the balls hold their shape

Frying

1. Shape the mixture into small balls or patties using wet hands
2. Heat the oil to 180 Celsius and fry the falafel in batches for 4 to 5 minutes until dark golden brown
3. Whisk the tahini, lemon juice, garlic, and water together to create a smooth dipping sauce

Tips

• Always use dried chickpeas that have been soaked for 24 hours; canned chickpeas are too soft and will cause the falafel to fall apart
• Resting the mixture in the fridge is essential for the starch to bind the ingredients together
• If the mixture is too wet to form balls, add 15g of chickpea flour to help stabilize the dough