middle-easternGolden Crispy Falafel with Tahini
Cracked soaked chickpeas ground with fresh herbs, coriander, and cumin, fried into crunchy golden balls with a fluffy green center.
Makes: About 20 balls, 2.5 cm across
- Prep:
- 20 minutes
- Cook:
- 15 minutes
- Waiting:
- 19 hours (soaking the chickpeas, 18 hours, and chilling the mixture, 1 hour)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Blender or processor, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
18 hoursCover the dried chickpeas with plenty of water and soak for 18 hours. Drain and dry them well. Do not use canned chickpeas; they fall apart in the oil.
Success cueThe chickpeas have doubled in size and break easily between your fingers.
- 02
Mixture
5 minutesPulse the chickpeas, parsley, cilantro, onion, 10 g of the garlic, the cumin, ground coriander and 1 teaspoon of salt in a food processor until it looks like coarse sand.
Success cueA handful holds together when squeezed.
- 03
Resting
1 hourRefrigerate the mixture for 1 hour. Stir in the baking soda just before frying.
Success cueThe mixture is cold and firm.
- 04
Tahini sauce
5 minutesWhisk the tahini with the lemon juice, the remaining garlic (crushed) and a pinch of salt. Add the water little by little until smooth and pourable.
Success cueThe sauce thickens at first, then turns smooth and pale.
- 05
Shaping
10 minutesShape into balls or patties and press sesame seeds on top.
Success cueThe pieces are even in size and hold their shape.
- 06
Frying
4 minutesHigh heatHeat the oil to 180°C and fry in small batches for 4 minutes until deep golden. Drain on a rack.
Success cueDeep golden and crisp outside, cooked and green inside.
Watch outToo many pieces at once drops the oil temperature and makes them oily.
Cooking tips
Adding toasted ground coriander seeds gives falafel that signature Middle Eastern market smell.
- • Use soaked dried chickpeas, not canned; they give the crisp texture.
- • Baking soda makes the inside light and airy.
Common mistakes
- • Using canned chickpeas.
- • Blending the mixture into a smooth paste instead of coarse sand.
- • Frying in oil that is too cool, so the balls soak up oil.
Serving ideasServe in warm pita with the tahini sauce, tomatoes, cucumbers and pickled turnips.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 600
- Protein
- 21.3g
- Carbs
- 60.5g
- Fat
- 33.4g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I freeze falafel?
Freeze the shaped raw balls on a tray, then move them to a bag for up to 3 months. Fry them from frozen at 175°C for 5 to 6 minutes.
Why does my falafel fall apart in the oil?
Canned chickpeas, a wet mixture or oil that is not hot enough. Use soaked dried chickpeas, dry them well and keep the oil at 180°C.
Can I bake falafel instead of frying?
Yes. Brush the patties with oil and bake at 200°C for 20 to 25 minutes, turning once. They are less crisp than fried.
You May Also Love
