Here is a step by step tutorial showing you How to make falafel.
Falafel is a Middle Eastern food that can be served as an appetizer or stuffed in a wrap or sandwich. It is a ball of fried chickpeas mixed with spices. And it’s very tasty to eat with Tahini sauce.
The falafel is definitely something you will want to order if you are going to a Middle Eastern restaurant. But it’s also easy to show you how to make falafel at home.
- dried chickpeas (do not use canned chickpeas for this recipe)
- baking soda
- frozen water
- cumin, coriander, salt, pepper and cayenne pepper
- vegetable oil
How to make Falafel:
Start the day before your preparation by soaking the chickpeas in water and baking soda for 24 hours.
Drain the chickpeas and mix them with the onion, garlic and spices in the bowl of a food processor. Pulse several times to break it.
Add the fresh parsley and the fresh cilantro and mix until the mixture begins to form into a paste (no pasty consistency). Transfer this mixture to a bowl, cover with plastic wrap and refrigerate for a few hours.
Use a 1.5 tbsp to scoop out the falafel dough and roll it into balls. Using the spoon will help you keep the same size falafel.
Heat several inches of vegetable or canola oil in a saucepan. Fry the falafels until golden brown.
Move the falafel to a paper towel-lined plate to drain the oil. You don’t usually eat falafel on your own. It is usually served with hummus, tahini sauce and pancake. You can even serve it with Lebanese garlic sauce.
How to make Tahini sauce:
Now that you know how to make falafels, you can make a very simple tahini sauce to go with it. It’s a simple blend of tahini, minced garlic and salt. Lemon juice is added and it will thicken. Ice water is stirred in 1 tablespoon at a time to thin the sauce to the desired consistency.
What is Tahini?
Tahini is a Middle Eastern product made from roasted and ground shelled sesame seeds. In your market, it is most likely in the international aisle of your market or near the olives. Ask if you can’t find it… it’s usually sold in most markets.
How do you serve the falafel?
You can serve falafels with one side of the tahini sauce to use for dipping or drizzling on top. Or you can serve it with flatbread or pita to make a sandwich or wrap, with cucumber, tomatoes and onions and tahini sauce as a condiment.
Serve the falafel with tahini sauce with more of your favorite dishes Middle Eastern dishes. It is so good. Enjoy!
How to make falafel
Step by step recipe for how to make Middle Eastern falafel with Tahini sauce.
Servings: 5 portions (3 falafels + sauce per portion)
- 1 Chopped off dried chickpeas
- ¼ teaspoon baking soda
- Cold water
- ¼ Chopped off chopped yellow onion
- 3 way cloves of garlic, peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Cayenne pepper
- ¾ Chopped off lightly packed fresh parsley leaves
- ¾ Chopped off lightly packed fresh cilantro leaves
- vegetable oil, for frying
- ¼ Chopped off tahini, well agitated
- 2 way cloves of garlic, chopped
- ⅛ teaspoon salt
- 1 teaspoon freshly squeezed lemon juice
- 3 soup spoons frozen water, and more (as needed)
OPTIONAL TO SERVE:
- cucumber slices, red onion, tomato, fresh herbs
- Middle Eastern flatbread
MAKE THE FALAFEL:
In a large glass bowl, combine the chickpeas and baking soda. Add enough cold water to cover 4 inches. Cover the bowl and let the chickpeas soak for 24 hours. Rinse and drain the chickpeas.
Add the chickpeas, onion, garlic, cumin, cilantro, salt, black pepper and cayenne pepper to the bowl of a food processor. Mix several times until the chickpeas are a little broken.
Add the parsley and cilantro and mix until the mixture forms to form a paste. It should have a slightly pasty texture, but have some grain and not be completely pureed. Transfer the chickpea mixture to a medium bowl and place a piece of plastic wrap directly on top. Refrigerate until completely chilled, about 2 hours.
Use a 1½ tbsp to measure the falafel mixture. Roll it into balls and lightly compact the balls with your hands
Add 3 inches of oil to a 5 liter jar. Heat the oil to 350 degrees F, then add 5 to 8 falafels, being careful not to overcrowd the pan. Cook until the falafels are golden brown on the outside, about 2 minutes. Adjust the heat as needed to try and keep the temperature between 350F and 375F (use a candy thermometer or deep fry thermometer). Use a slotted spoon to scoop the falafels out of the oil and transfer them to a paper towel-lined plate to drain off any excess oil. Cook the remaining falafels in the same way.
MAKE THE TAHINI SAUCE:
Combine the tahini, garlic and salt in a small bowl. Stir in the lemon juice (the mixture will thicken). While stirring, add ice water 1 tbsp at a time to dilute the sauce until it reaches a consistency you can baste.
Serve the falafel with the falafel sauce to drizzle on top. Eat it with fresh vegetables, such as cucumber, tomato, red onion, and / or fresh herbs. Or make it a sandwich with Middle Eastern flatbread.
- The nutritional information is for falafel and gravy only, and DO NOT INCLUDE the oil in which they are fried.
- Do not use canned chickpeas for this recipe.
- If you’re making this gluten-free recipe, be sure to use a Tahini brand known to be GF.
- If you double this recipe, you may need to process the falafel dough in 2 batches in a food processor.
- The falafel should not fall apart in the oil during cooking. However, if you are having trouble keeping it in shape before frying it, you can add chickpea flour 1 teaspoon at a time until the falafel balls hold together.
Portion: 1portion (3 falafels + sauce), Calories: 232kcal, Carbohydrates: 30g, Protein: 11g, Large: 9g, Saturated fat: 1g, Sodium: 600mg, Potassium: 510mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1003UI, Vitamin C: 18mg, Calcium: 88mg, The iron: 4mg