Falafel (Crisp Chickpea Fritters with Tahini Sauce)
Local name: فلافل
In short: Soaked raw chickpeas ground with parsley, coriander, garlic and cumin, fried until dark and crunchy outside and green and fluffy inside. It takes about 50 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 12 h 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Falafel is eaten all day in Palestine, from the first breakfast sandwich to a late snack. The mix is made from chickpeas that are soaked but never cooked, ground with plenty of green herbs, garlic and cumin. The balls fry up deep brown and crisp with a fluffy green middle. Eat them in flatbread with tomato, cucumber, pickles and a drizzle of lemony tahini sauce.
Instructions
- Drain the soaked chickpeas and pat them dry. Do not cook them.
- Pulse the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, salt and pepper in a food processor to a coarse, crumbly mixture that holds when squeezed. It should look like wet sand, not a smooth paste.
- Stir in the baking soda and sesame seeds. Cover and chill for 30 minutes.
- With wet hands, shape the mixture into 24 balls, each about 30 g, or into small flat patties.
- Heat the oil in a deep pot to 180°C (350°F). Fry 5 or 6 falafel at a time for 3 to 4 minutes, turning once, until deep brown. Drain on paper towels.
- Whisk the tahini sauce ingredients until smooth and pourable. Serve the falafel hot with the sauce and flatbread and vegetables if you like.
Tips
- Use dried chickpeas only. Canned ones are too soft and make mushy falafel that falls apart in the oil.
- If a test ball breaks in the oil, add 1 to 2 tablespoons of chickpea flour to the mix. Bake at 220°C (425°F) for 20 minutes, brushed with oil, if you do not want to fry.
Questions and answers
Why did my falafel fall apart?
The mix was too wet or too fine, or the oil was not hot enough. Drain the chickpeas well, keep the texture coarse and chill the mix before frying.
Can I freeze falafel?
Yes. Freeze the shaped, uncooked balls on a tray, then bag them. Fry straight from frozen at 175°C (350°F) for about 5 minutes.
What is the difference between falafel made with chickpeas and fava beans?
Chickpea falafel is lighter in color and crumbly inside, and is the most common type in Palestine. Fava versions are denser and more earthy.
How long does it take to make Falafel (Crisp Chickpea Fritters with Tahini Sauce)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Falafel (Crisp Chickpea Fritters with Tahini Sauce)?
About 590 kcal per serving, with 20 g of protein, 53 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 53 g |
| Fat | 34 g |
| Fiber | 13 g |
| Sugar | 5 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
