Falafel with Tahini Sauce
Golden and crunchy outside with a tender, herb-flecked center, these homemade falafel are made from soaked dried chickpeas for the best texture. A bright lemon-tahini sauce balances the warm cumin, coriander, and garlic in every bite.
Soak the chickpeas overnight, and do not substitute canned chickpeas, which can make the mixture too wet and soft. Chill the shaped falafel before frying if the mixture feels loose, and use a thermometer to keep the oil near 350°F (175°C) for even browning. The sauce can be thinned with extra water to suit your preference.
Serve the falafel in pita with tomatoes and cucumber, or arrange them over salad with extra tahini sauce. They make a satisfying vegetarian lunch or dinner and can be shaped a day ahead and refrigerated until ready to cook.
How to Make It
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1
Soak the chickpeas in plenty of cold water for 12 to ak24 hours, then drain and rinse them thoroughly. Do not cook them.
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2
Combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and cayenne in a food processor. Pulse until the mixture resembles coarse crumbs that hold together when pressed; do not puree it.
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3
Add the baking soda and flour, then pulse a few more times to combine. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
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4
Stir the tahini, lemon juice, garlic, and salt together in a bowl. Whisk in the water gradually until smooth and pourable, adding a little more water if needed.
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5
Shape the chilled chickpea mixture into about 18 balls or small patties, using roughly 2 tablespoons per falafel. Press them firmly so they hold their shape.
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6
Heat the oil in a deep, heavy saucepan to 350°F (175°C). Fry the falafel in batches for 3 to 4 minutes per side, turning once, until deeply golden and crisp.
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7
Transfer the cooked falafel to a paper towel-lined plate and let them drain briefly. Serve warm with tahini sauce, pita bread, tomato, and cucumber.
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