Go Back
Four golden-brown crispy falafel balls arranged on white plate with small bowl of creamy tahini sauce in center

Classic Falafel with Tahini Sauce

Crispy homemade falafel made from dried chickpeas, fresh herbs, and warm spices. Fried until golden brown and served with smooth, tangy tahini sauce. Includes baking and air fryer options.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Soaking Time 12 hours
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Falafel
  • 1 cup dried chickpeas soaked 12-24 hours, NOT canned
  • 1 small onion roughly chopped
  • 3-4 cloves garlic
  • 1 cup fresh parsley or mix with cilantro, packed
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/2 tsp baking soda
  • 1-2 tbsp flour or chickpea flour
  • oil for frying vegetable, canola, or sunflower
Tahini Sauce
  • 1/2 cup tahini
  • 2-3 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1/4-1/2 cup cold water
  • 1/2 tsp salt

Equipment

  • Food processor
  • Deep pot or skillet for frying
  • Slotted spoon or spider strainer
  • Deep-fry thermometer

Method
 

  1. Soak 1 cup dried chickpeas in a large bowl covered with 3 inches of cold water for 12-24 hours. Drain and rinse thoroughly.
  2. Add drained chickpeas, onion, garlic, and fresh parsley to a food processor. Pulse in short bursts until coarse and grainy (like wet sand), not smooth. Scrape sides between pulses.
  3. Add salt, cumin, coriander, black pepper, baking soda, and flour. Pulse a few more times to combine. Transfer to a bowl, cover, and refrigerate 30-60 minutes.
  4. Shape mixture into walnut-sized balls or 1/2-inch thick patties using about 2 tablespoons per falafel. Use slightly wet hands to prevent sticking.
  5. Heat 2-3 inches of oil to 350°F (175°C). Fry in batches of 4-5 for 3-4 minutes, turning once, until deep golden brown. Drain on paper towels or a wire rack.
  6. For tahini sauce: whisk tahini, lemon juice, garlic, and salt. Slowly add cold water 1 tablespoon at a time, whisking until smooth and pourable. Adjust to taste.
  7. Serve falafel hot in warm pita with salad and tahini sauce, or on a mezze platter with hummus and pickles.

Notes

Do not use canned chickpeas: They are too wet and will fall apart. Dried chickpeas soaked 12-24 hours are essential.
Texture check: The mixture should be coarse and grainy. If it crumbles when shaped, add 1 more tablespoon of flour.
Baking option: 400°F for 20-25 minutes, flipping halfway, brushed with olive oil.
Air fryer option: 375°F for 12-15 minutes, flipping halfway, with a light oil spray.
Storage: Refrigerate up to 3 days. Reheat in a 350°F oven for 10 minutes or air fryer for 5 minutes. Uncooked mixture freezes well for up to 3 months.