FalafelChickpea Fritters with Tahini Sauce

Name: Falafel (Chickpea Fritters with Tahini Sauce)
Prep time: 8 h 30 min
Cook time: 20 min
Total time: 8 h 50 min
Yield: 4
Cuisine: Israel
Ingredients: 250 g Chickpeas (dried, soaked overnight, and drained); 1000 ml Water (cold); 120 g Onion (roughly chopped); 10 g Garlic (crushed); 20 g Fresh Parsley (roughly chopped); 20 g Fresh Coriander (roughly chopped); 4 g Cumin Powder; 4 g Coriander Powder; 3 g Baking Soda; 30 g Chickpea Flour; 8 g Salt; 2 g Black Pepper; 500 ml Vegetable Oil; 80 g Sesame Paste; 40 ml Lemon Juice; 60 ml Water; 2 g Salt

Crisp chickpea-and-herb fritters served with a lemony sesame sauce. Falafel is prepared in several regional styles across the Middle East, and this version uses soaked dried chickpeas for a coarse, tender interior.

Prep

8h 30m

Cook

20m

Serves

Estimated

Nutrition

Per serving

1431kcal

Calories

19g

Protein

131g

Fat

54g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Falafel

250g
Chickpeas (dried, soaked overnight, and drained)

Soaking

1l
Water (cold)

Falafel

120g
Onion (roughly chopped)
10g
Garlic (crushed)
20g
Fresh Parsley (roughly chopped)
20g
Fresh Coriander (roughly chopped)
4g
Cumin Powder
4g
Coriander Powder
3g
Baking Soda
30g
Chickpea Flour
8g
Salt
2g
Black Pepper

Frying

500ml
Vegetable Oil

Sauce

80g
Sesame Paste
40ml
Lemon Juice
60ml
Water
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Cover the chickpeas with the cold water and soak them in the refrigerator for at least 8 hours, then drain and dry them well.
02
Pulse the chickpeas, onion, garlic, fresh parsley, and fresh coriander in a food processor until the mixture resembles a coarse, damp crumb rather than a paste.
03
Mix in the cumin powder, coriander powder, baking soda, chickpea flour, salt, and black pepper. Cover and rest the mixture in the refrigerator for 30 minutes.
04
Whisk the sesame paste with the lemon juice, then gradually whisk in the water until smooth and pourable. Season the sauce with the salt.
05
Shape the falafel mixture into evenly sized balls or patties. Heat the vegetable oil to 175°C (350°F) and fry in batches until deep golden and cooked through, returning the oil to temperature between batches.
06
Drain briefly and serve the falafel hot with the sauce.

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