Crispy Herb-Flecked Falafel with Creamy Tahini Sauce
Indulge in these delightful falafels, packed with a vibrant blend of fresh herbs and spices, offering a burst of flavor in every bite. Perfectly crispy on the outside and tender on the inside, these falafels can be enjoyed as an appetizer paired with a luscious tahini sauce or stuffed into warm pita bread for a satisfying sandwich. This recipe is not only easy to follow but also a great option for a nutritious meal. Ideal for gatherings, these falafels are sure to impress your family and friends as a fantastic example of Southwest Asian cuisine. Don't forget to check out the accompanying video for step-by-step guidance!
6
Servings
200
Calories
18
Ingredients
Ingredients
Chickpeas
1 cup (soaked for 24 hours, stones removed)
Garlic cloves
4 (pressed)
Parsley
1/4 cup (roughly chopped)
Mint
1/4 cup (roughly chopped)
Cilantro
1/4 cup (roughly chopped)
Ground cumin
1/2 tablespoon
Baking powder
1 teaspoon
Sea salt
1 teaspoon
Black pepper
1 teaspoon
Red pepper flakes
1/4 teaspoon
Unbleached all-purpose flour
2 tablespoons (or substitute chickpea flour)
Lemon juice
1 tablespoon (freshly squeezed)
Canola oil
1 1/2 cups (for frying)
Tahini paste
3/4 cup
Plain yogurt (2%)
3/4 cup
Lemon juice
1/4 cup (freshly squeezed)
Garlic powder
1/4 teaspoon
Ground Himalayan sea salt
1 pinch
Instructions
1
Begin by placing the chickpeas in a large bowl and covering them with cold water, ensuring they are submerged by about 2 inches. Let them soak for 24 hours. The next day, drain the chickpeas thoroughly and transfer them to a food processor fitted with a steel blade.
2
Add the pressed garlic cloves, chopped parsley, mint, cilantro, ground cumin, baking powder, sea salt, black pepper, red pepper flakes, unbleached all-purpose flour, and lemon juice to the food processor. Pulse until finely ground but not pureed, stopping occasionally to scrape down the sides of the bowl. Once combined, cover with plastic wrap, ensuring it makes contact with the mixture's surface, and refrigerate for at least 3 hours to let the flavors meld.
3
After chilling, heat oil in a large skillet over medium heat until it reaches 350°F (175°C). While the oil heats, use a falafel scoop or your hands to form the mixture into small balls, roughly the size of walnuts.
4
Working in batches to avoid overcrowding, carefully place the falafel balls into the hot oil. Fry them for about 5 minutes or until they develop a delightful golden-brown color on all sides. Once done, transfer the fried falafels to a plate lined with paper towels to absorb excess oil.
5
For the Tahini Sauce, combine tahini paste, yogurt, lemon juice, garlic powder, and a pinch of ground Himalayan sea salt in a small bowl. Whisk until smooth and well-blended. Cover and refrigerate for at least 3 hours before serving.
6
Serve the crispy falafels hot with the creamy tahini sauce for dipping, or enjoy them stuffed in pita with your favorite vegetables.
Nutrition Information
14g
Fat
15g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this falafel recipe?
The primary ingredient is 1 cup of chickpeas which must be soaked for 24 hours.
How long do the chickpeas need to soak before cooking?
The chickpeas should be soaked in cold water for 24 hours and submerged by about 2 inches.
What equipment is needed to combine the falafel ingredients?
A food processor fitted with a steel blade is used to pulse the ingredients into a finely ground mixture.
Which fresh herbs are included in these falafels?
The recipe calls for a vibrant blend of fresh parsley, mint, and cilantro.
What spices give the falafel its flavor?
The flavor comes from ground cumin, sea salt, black pepper, and red pepper flakes.
Is there a gluten-free alternative for the flour?
Yes, you can substitute the unbleached all-purpose flour with chickpea flour.
Why must the falafel mixture be refrigerated?
The mixture needs to be refrigerated for at least 3 hours to allow the flavors to meld and the texture to set.
How should the falafel mixture be covered while chilling?
Cover the mixture with plastic wrap, ensuring the wrap makes direct contact with the surface of the mixture.
What is the recommended temperature for frying the falafel?
The oil should be heated to 350°F (175°C) in a large skillet over medium heat.
How big should the falafel balls be shaped?
The mixture should be formed into small balls roughly the size of walnuts.
How long should the falafel be fried?
Fry the falafel for about 5 minutes or until they develop a golden-brown color on all sides.
What type of oil is used for frying?
The recipe recommends using 1 1/2 cups of canola oil for frying.
How do you remove excess oil after frying?
Transfer the fried falafels to a plate lined with paper towels to absorb any excess oil.
What are the ingredients for the creamy tahini sauce?
The sauce consists of tahini paste, yogurt, lemon juice, garlic powder, and a pinch of ground Himalayan sea salt.
Does the tahini sauce need to be chilled?
Yes, the sauce should be covered and refrigerated for at least 3 hours before serving.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What is the calorie count for one serving?
Each serving contains approximately 200 calories.
How much fat is in a serving of this falafel?
There are 14 grams of fat per serving.
What is the protein content per serving?
Each serving provides 3 grams of protein.
How many grams of carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian-friendly recipe, though the sauce contains yogurt.
Can this recipe be made vegan?
The falafel themselves are vegan; for the sauce, you would need to use a dairy-free yogurt substitute.
What is the best way to serve these falafels?
They can be served hot with tahini sauce for dipping or stuffed into warm pita bread with vegetables.
What kind of yogurt is used in the sauce?
The recipe calls for 3/4 cup of plain 2% yogurt.
Why is baking powder used in the falafel mixture?
Baking powder helps create a lighter, more tender texture inside the crispy exterior.
Is the garlic used in the falafel fresh or powdered?
Fresh garlic cloves are pressed for the falafel mixture, while garlic powder is used for the tahini sauce.
What is the preparation for the lemon juice?
The lemon juice should be freshly squeezed for both the falafel and the sauce.
What regional cuisine does this recipe represent?
This is a classic example of Southwest Asian and Middle Eastern cuisine.
How many total ingredients are required?
There are 18 total ingredients required for both the falafel and the sauce.
Should I use a blender or food processor?
A food processor is recommended to achieve a finely ground texture without pureeing the chickpeas.