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Crispy Falafel Tahini Sauce

Featured in Snacks and Bites Everyone Loves.

This easy falafel has bold Middle Eastern flavors full of fresh herbs like parsley and cilantro, chickpeas, and spices. Shaped into golden patties, they're crispy outside yet tender inside. Toss these with a creamy lemony tahini sauce and fresh veggies for a hearty and wholesome meal.
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Updated on Tue, 15 Apr 2025 20:54:08 GMT
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Crispy Falafel with Tahini Sauce | mecooking.com
Here's how to whip up falafel at home with some handy tips from different cooking approaches:

What You'll Need

  • You can use two types of chickpeas for your base - each gives different results.
    • Dried Chickpeas: Let them soak for a full night or at least 8-12 hours. Most real deal recipes call for this method.
    • Canned Chickpeas: These work in a pinch but might fall apart more easily when you cook them.
  • You'll also want onions, garlic, fresh herbs like parsley and cilantro, plus spices such as cumin, coriander, salt, and maybe some baking powder or soda.

Getting Your Chickpeas Ready

  • For dried chickpeas, soak them all night, then drain and give them a good rinse.

Blending Everything Together

  • Throw your chickpeas in a food processor with chopped onions, garlic, herbs, spices and whatever else you're adding. Give it a few pulses until it's mixed but still chunky. Don't turn it into a smooth paste.

Cooling Down the Mix

  • Put your mixture in the fridge for anywhere from 15 minutes to an hour so they'll keep their shape better when you cook them.

Shaping Your Falafels

  • Grab a scoop or just use your hands to form small balls or patties. Don't pack them too tight or they won't have that light, fluffy texture.

Cooking Methods

Deep Frying

  • For the crunchiest outcome, heat your oil to about 350°F (175°C) and cook your falafels in small batches until they turn a nice golden brown.

Oven Method

  • Get your oven hot at 400°F (200°C). Pour some olive oil on a baking sheet, arrange your falafels, and cook them for about 14-20 minutes. Flip them halfway so both sides get brown and crispy.

Stovetop Frying

  • Warm up a few spoonfuls of oil in a pan on medium heat. Cook your falafels on both sides until they look golden and delicious.

Extra Advice and Tweaks

If You Go With Canned

  • When using canned chickpeas, you won't need to soak anything, but your falafels might be a bit fragile. Try adding some flour to help them stick together.

Fun Add-ins and Changes

  • Feel free to switch up your falafels with different spices, herbs, or even throw in some spinach or kale to make them healthier.
  • Want crispier baked falafels? Don't be shy with the olive oil and remember to flip them halfway through cooking.

Ways to Enjoy

  • Stuff your falafels in pita bread with tahini sauce, hummus, some pickled red onions, and other toppings for a tasty Middle Eastern meal.
Try these steps and tricks to make yummy falafels just the way you like them, no matter how you prefer to cook.

Falafel with Tahini Sauce

Whip up crispy falafel with smooth tahini. Features herb-filled chickpea patties in a warm pita wrap with a tangy dressing.

Prep Time
80 Minutes
Cook Time
20 Minutes
Total Time
100 Minutes
By: Mariana


Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 4 Servings (12 falafel, give or take)

Dietary: Vegetarian

Ingredients

01 1 1/4 cups plain yogurt, any fat level works.
02 1/4 cup sesame paste (tahini).
03 2 Tablespoons lemon juice, freshly squeezed.
04 Salt and black pepper, adjust to taste.
05 Pita bread to serve alongside.
06 Canola oil, enough to fry the falafel.
07 1/2 cup standard all-purpose flour.
08 2 teaspoons baking powder.
09 2 teaspoons ground cumin powder.
10 1/4 teaspoon chili powder to taste.
11 1 teaspoon of salt.
12 1 cup cilantro leaves, loosely packed.
13 1 cup parsley leaves, loosely packed.
14 2 cups cooked chickpeas, make sure they’re drained.
15 6 peeled cloves of garlic.
16 2 cups of a coarsely diced white onion.

Instructions

Step 01

Pop the onion chunks, garlic cloves, chickpeas, parsley, cilantro, salt, chili powder, cumin, and baking powder into your food processor. Blitz everything until it's well mixed but still a little coarse. Scoop the mix into a bowl and stir in the flour. Cover the bowl with wrap and stash it in the fridge for an hour.

Step 02

Mix together the plain yogurt, sesame paste, and lemon juice in a small bowl while the falafel mix is resting. Throw in salt and pepper to your taste and whisk it all smooth. Seal it with plastic wrap and stick it in the fridge to chill.

Step 03

When the chilled falafel blend's ready, scoop out about 3 Tablespoons of mix for each falafel using spoons or a small scoop. Roll them into balls, flattening them a little into patties. If the mix feels sticky, toss in a bit more flour till it holds together better.

Step 04

Heat a big pan on medium, pouring enough canola oil to cover the base generously. Let the oil warm up for a couple of minutes. Drop in each patty and fry until golden brown, about 3 minutes per side. Move the finished ones to a paper-towel-lined rack, sprinkling with salt while they’re hot. Repeat until all are cooked.

Step 05

Warm up a pita, slice it open, and stuff it with three or four falafel. Drizzle on the tahini yogurt sauce. Dive in while it’s fresh.

Notes

  1. Want to bake instead of fry? Check out the method for crispy baked falafel. If you’re out of sesame paste, Greek yogurt works just fine as a mellow, cool substitute.

Tools You'll Need

  • A food processor for mixing.
  • A bowl or two for mixing sauces and falafel.
  • Whisk for blending the sauce.
  • Large pan for frying.
  • Some plastic wrap to cover bowls.
  • Cooling rack lined with paper towels.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sesame from the tahini.
  • Flour has gluten, so it’s not good for gluten-free diets.
  • Yogurt adds dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 10 g
  • Total Carbohydrate: 40 g
  • Protein: 10 g