There’s something incredibly comforting about the smell of fresh falafel frying in the kitchen — warm, nutty, and full of spice. This Lebanese falafel with tahini sauce captures that exact feeling: a dish that’s crispy on the outside, soft and fragrant inside, and bursting with Middle Eastern flavor. It’s one of those recipes that turn a simple meal into a moment — whether you’re serving it in pita bread, over salad, or just as a snack with creamy tahini sauce.
Making falafel from scratch might sound intimidating, but it’s actually quite simple once you understand the rhythm. The key is using dried chickpeas soaked overnight, not canned ones — this is what gives falafel its perfect texture. Combine them with herbs, spices, and garlic, and you’ll have a mix that fries up golden brown and delicious every time.
Ingredients
For the Falafel:
- 1 cup dried chickpeas (soaked overnight, not canned)
- 1 small onion, roughly chopped
- 3 cloves garlic
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- Salt and black pepper, to taste
- 2–3 tablespoons all-purpose flour (as needed)
- Oil for frying
For the Tahini Sauce:
- ½ cup tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 1 clove garlic, finely minced
- ¼ cup cold water (more as needed for consistency)
- Salt to taste
Preparing the Falafel Mixture
Start by draining the soaked chickpeas and patting them dry with a clean towel. Place them in a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, and cayenne. Pulse several times until everything is finely chopped but not pureed — you want a slightly coarse texture so the falafel holds together but still feels light and crumbly when cooked.
Once the mixture looks even, sprinkle in the baking powder, salt, and a tablespoon of flour. Pulse again briefly. Check the texture: it should hold together when pressed between your fingers. If it feels too wet, add another spoon of flour. Too dry? A splash of water can fix that.
Transfer the mixture to a bowl, cover it, and let it rest in the refrigerator for at least 30 minutes. This step helps the flavors meld and makes shaping the falafel much easier later.
Shaping and Frying the Falafel
When the mixture is chilled, use a small scoop or your hands to form balls or patties, about the size of a walnut. You can slightly flatten them if you prefer a more traditional look.
Heat about 2 inches of oil in a deep skillet over medium heat. You’ll know the oil is ready when a small piece of the mixture sizzles immediately upon contact.
Carefully place a few falafel pieces into the hot oil — don’t overcrowd the pan — and fry for about 3–4 minutes per side, until beautifully golden and crisp. Remove with a slotted spoon and drain on paper towels.
Repeat until all the falafel are done. The aroma filling your kitchen at this point will be amazing: earthy chickpeas, warm spices, and fresh herbs blending together perfectly.
Making the Tahini Sauce
In a small bowl, whisk together the tahini, lemon juice, garlic, and salt. The mixture will initially thicken up and look lumpy — don’t worry. Slowly add cold water, one tablespoon at a time, whisking constantly, until it becomes smooth and creamy.
You can adjust the texture depending on how you plan to serve it. For dipping, keep it thick. For drizzling over wraps or salads, add a bit more water until it’s pourable. Taste and adjust the salt or lemon juice as needed.
Serving Suggestions
The beauty of falafel lies in its versatility. You can serve it in so many ways:
- Classic pita wrap: Stuff warm pita bread with lettuce, tomato, cucumber, falafel, and a generous drizzle of tahini sauce. Add pickled turnips or a spoon of hummus for extra flavor.
- Falafel salad bowl: Combine mixed greens, roasted vegetables, and falafel bites with a creamy tahini dressing for a lighter option.
- Snack platter: Pair falafel with fresh veggies, olives, and a few dipping sauces like tzatziki or spicy harissa.
If you want to bake instead of fry, preheat your oven to 400°F (200°C), brush each falafel lightly with olive oil, and bake on a parchment-lined sheet for about 25 minutes, flipping halfway. The result is slightly less crispy but still flavorful and healthy.
Tips for Perfect Falafel
- Don’t skip soaking the chickpeas. It’s the most important step for achieving that authentic texture.
- Avoid over-processing. You don’t want a paste — a coarse blend holds better and fries evenly.
- Rest before frying. Chilling the mixture prevents it from falling apart in hot oil.
- Use fresh herbs. They’re essential for that bright, aromatic flavor that defines Lebanese falafel.
- Test the oil temperature. Too hot, and the outside burns before the inside cooks; too cold, and your falafel will soak up oil.