Saltar al contenido

🍪Culinary Experience

We use cookies only to improve our recipes, without invasive ads.

Read Privacy Policy
Skip to main content
Finished and plated dish: Authentic Falafel with Tahini Sauce
Fotografía del plato terminado: Authentic Falafel with Tahini Sauce
Rate recipe

Authentic Falafel with Tahini Sauce

Por Álvaro (RecetAI)•Actualizada recientemente
Middle East
Green, How I Want You Green, Palate Safari, Comida callejera, Tapas Afternoon
VeganTraditionalGluten-FreeDairy-FreeStreet food
  • 4
    servings
  • 610 kcal/serving
  • easy

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Dried chickpeas (NEVER cooked or canned)

    300 g

  • Onion

    1 unit

  • Garlic cloves

    4 units

  • Fresh parsley

    1 unit

  • Fresh cilantro

    1 unit

  • Ground cumin

    5 g

  • Ground coriander

    3 g

  • Ground cardamom

    2 g

  • Baking soda

    5 g

  • Sea salt

    To taste

  • Vegetable oil (sunflower or seed) for frying

    500 ml

  • Tahini paste (for the sauce)

    60 g

  • Lemon juice (for the sauce)

    1 unit

  • Ice water (for the sauce)

    20 ml

Explore more recipes with these ingredients

Tahini4

Utensils needed

  • Herramienta de cocina: Bowl
    Bowl
  • Herramienta de cocina: Skimmer
    Skimmer

About this recipe

Falafel is perhaps the most iconic and beloved quick bite of the Middle East.

This recipe zealously respects the traditional method: using exclusively hydrated dried chickpeas (never canned!) to ensure that incredibly crispy exterior and spongy, green interior due to the abundance of fresh herbs.

It is a millenary vegan dish, scented with cumin, coriander, and cardamom, completely enjoyed dipped in a silky, citrusy sesame sauce (tahini).

A golden jewel of global street food.

Instructions

1
Step 1

Step 1

The night before, place the dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 12 or even 24 hours. The chickpeas will double in size.

You will need:

300 gDried chickpeas (NEVER cooked or canned)
2
Step 2

Step 2

On the day of making the falafel, drain the chickpeas very well and dry them as much as possible with paper towels. Avoiding excess moisture is key so the dough doesn't fall apart.
3
Step 3

Step 3

Chop the onion, peel the garlic, and remove the toughest stems from the fresh parsley and cilantro.

You will need:

1 mediumOnion4 unitsGarlic cloves1 large bunchFresh parsley1 large bunchFresh cilantro
4
Step 4

Step 4

In the bowl of a food processor, place the dried hydrated chickpeas, onion, garlic, fresh herbs, cumin, ground coriander, cardamom, and sea salt.

You will need:

1 1/2 teaspoonsGround cumin1 teaspoonGround coriander1/2 teaspoonGround cardamomTo tasteSea salt
5
Step 5

Step 5

Process in short bursts (pulses). You should not make a fine puree; the texture should be like wet, bright green sand. When pressing a little dough with your hands it compacts and holds its shape, it's ready.
6
Step 6

Step 6

Transfer the dough to a bowl. If you notice the dough doesn't bind (due to lack of processing or bad chickpeas), only and exclusively in this emergency case add 1 tablespoon of chickpea or wheat flour. Cover and refrigerate for at least 1 hour.
7
Step 7

Step 7

While resting, prepare the Tahini sauce. In a small bowl, mix the sesame paste, a heavily crushed garlic clove, the lemon juice, salt, and ice water. Whisk with a fork until you have a white, creamy, and silky sauce.

You will need:

60 gTahini paste (for the sauce)1/2 unitLemon juice (for the sauce)20 mlIce water (for the sauce)
8
Step 8

Step 8

Take the falafel dough out of the fridge and add the baking soda (this will make them puff up and be spongy when fried). Mix well.

You will need:

1 teaspoonBaking soda
9
Step 9

Step 9

With moistened hands or a falafel scoop, form balls the size of a large walnut or small, slightly flattened discs. Don't press them too hard so they don't get dense.
10
Step 10

Step 10

Heat plenty of vegetable oil in a deep pan or fryer to about 175°C (350°F). Oil that's not hot enough will disintegrate and grease the falafels; if it smokes, it will burn them on the outside and leave them raw inside.

You will need:

500 mlVegetable oil (sunflower or seed) for frying
11
Step 11

Step 11

Fry the falafels in small batches so as not to lower the oil temperature. Cook them for 3-5 minutes until they are golden and dark on the outside, and a deep emerald color when broken in half.
12
Step 12

Step 12

Drain on paper towels and serve them immediately hot and crispy, generously accompanied by the tahini sauce.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Authentic Falafel with Tahini Sauce, con ingredientes: Dried chickpeas (NEVER cooked or canned), Onion, Garlic cloves, Fresh parsley, Fresh cilantro.

Composición final humorística de Authentic Falafel with Tahini Sauce con Dried chickpeas (NEVER cooked or canned), Onion, Garlic cloves, Fresh parsley, Fresh cilantro
Imagen final de la receta Authentic Falafel with Tahini Sauce, ingredientes: Dried chickpeas (NEVER cooked or canned), Onion, Garlic cloves, Fresh parsley, Fresh cilantro

How do you rate this recipe?

Your opinion helps improve the community

Keep the kitchen alive
ad-free

RecetAI is a personal project. Help me boost its growth.

Buy me a coffee

Help more people discover this recipe

Share it with other food lovers! Inspire those around you to try something delicious.

Have suggestions? Write to us at contacto@recetai.es

Keep cooking similar recipes

Discover dishes that share the same essence and flavor. Try them out!

Classic Bangkok Pad Thai with Prawns

Classic Bangkok Pad Thai with Prawns

Doro Wat (Authentic Spicy Ethiopian Chicken Stew)

Doro Wat (Authentic Spicy Ethiopian Chicken Stew)

Galician Octopus (Polbo á feira) with potatoes

Galician Octopus (Polbo á feira) with potatoes

Grilled Marinated Eggplants with Tahini

Grilled Marinated Eggplants with Tahini

My kitchen notes

Tricks, tools and secrets I learn behind the stove.

Rice: The Grain That Feeds the World

Rice: The Grain That Feeds the World

Garlic: Flavor and Health in Every Clove

Garlic: Flavor and Health in Every Clove

Chickpeas: The Golden Pearl

Chickpeas: The Golden Pearl

Lentils: The Coin of Prosperity

Lentils: The Coin of Prosperity

Pizza Stone vs Steel: Level Up Your Pizzas

Pizza Stone vs Steel: Level Up Your Pizzas

Mandoline and Graters: Love, Hate and Band-Aids

Mandoline and Graters: Love, Hate and Band-Aids

Moka, French Press or Espresso: Which One is Yours?

Moka, French Press or Espresso: Which One is Yours?

The Science of Perfect Rice: No More Mush

The Science of Perfect Rice: No More Mush

Baking Without Drama: 5 Mistakes That Ruin Your Desserts

Baking Without Drama: 5 Mistakes That Ruin Your Desserts

Master Your Air Fryer: Much More Than Potatoes

Master Your Air Fryer: Much More Than Potatoes

View all my notes

Authentic Falafel with Tahini Sauce - Arte final

Authentic Falafel with Tahini Sauce