🧾 Ingredients

🌿 For the Falafel:

🟢 1½ cups dried chickpeas (do not use canned)
🧅 1 small onion, roughly chopped
🧄 4 cloves garlic
🌿 1 cup fresh parsley (stems removed)
🌿 ½ cup fresh cilantro
🌿 ¼ cup fresh dill (optional but amazing)
🧂 1½ tsp salt
⚫ 1 tsp ground cumin
⚫ 1 tsp ground coriander
🔸 ½ tsp baking powder
🌾 2 tbsp flour (chickpea or all-purpose)
🌶 Optional: pinch of cayenne or chili flakes for heat

🛢 For Frying:

🛢 Neutral oil (canola or sunflower), enough for deep or shallow frying

🧄 Herbed Tahini Sauce:

🥄 ½ cup tahini
🍋 Juice of 1 lemon
🧄 1 clove garlic, grated
🌿 2 tbsp parsley or mint, finely chopped
💧 ⅓ cup water (adjust as needed)
🧂 Salt to taste

🥙 Instructions

Step 1: Soak the Chickpeas

Place chickpeas in a large bowl and cover with plenty of cold water. Let soak overnight, or for at least 12 hours. They will double in size.

✅ This is crucial: soaked raw chickpeas give the perfect falafel texture. Canned chickpeas will fall apart.

Step 2: Make the Falafel Mixture

Drain the chickpeas well and pat dry with a towel.
In a food processor, add:
- Soaked chickpeas
- Onion
- Garlic
- Parsley, cilantro, dill
- Spices and salt
- Pulse in 30-second bursts until mixture resembles coarse sand.
Add baking powder and flour. Pulse again to combine.
Scrape down sides. Don’t over-process—it should hold together but not be paste-like.

🧪 Test: Squeeze some into a ball. It should hold firmly. If not, add a little more flour.

Step 3: Chill the Mixture

Refrigerate the falafel mix for at least 1 hour. This helps firm it up and prevents crumbling.

Step 4: Shape & Fry

Use a falafel scoop or wet hands to shape into balls or patties (~1½ inches wide).
Heat oil in a deep skillet or pot (~350°F or 175°C).
Carefully drop falafel in batches. Don’t crowd the pan.
Fry 3–4 minutes per side until deep golden brown.
Remove and drain on paper towels.

Step 5: Make Herbed Tahini Sauce

Whisk tahini with lemon juice, garlic, salt, and water until creamy. Stir in chopped herbs.

🍽 Serving Suggestions

Serve hot falafel in:

🫓 Warm pita with lettuce, tomato, cucumber, and sauce
🥗 On a mezze platter with hummus, pickles, and olives
🧺 As falafel bowls with rice, slaw, and garlic yogurt

🧠 Pro Tips

Don’t skip chilling—it keeps falafel intact while frying.
For oven-baked: Preheat oven to 400°F (200°C), brush with oil, and bake 25 min, flipping halfway.
For air fryer: Spray lightly with oil, cook at 375°F (190°C) for 15 min.

❓ FAQ

Q: Can I freeze falafel mix?
Yes! Shape into balls, freeze on a tray, then store in a bag. Fry from frozen—just a minute or two longer.

Q: Why did my falafel fall apart?
Usually too wet or over-processed. Be sure chickpeas are well-drained and mix is not paste-like.

📌 Final Thoughts

Falafel is more than just a street snack—it’s a symbol of tradition and bold flavor. With the right technique and fresh herbs, you can achieve that dreamy crunch and herby center that defines real falafel.

✨ Homemade Falafel with Herbed Tahini Sauce