Crispy Homemade Falafel with Tahini, Tzatziki, and Hummus Recipe
This classic falafel recipe features a flavorful blend of chickpeas, fresh herbs, and spices formed into crispy, golden fried patties. Perfect as a snack or part of a Middle Eastern-inspired meal, these falafels are best served warm with tahini sauce, tzatziki, or hummus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Falafel
- 1 medium white onion, grated
- 2 (15-oz) cans chickpeas, drained, rinsed, and patted dry
- 4 garlic cloves, roughly chopped
- 2 tablespoons minced flat leaf parsley
- 2 tablespoons minced cilantro leaves
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour
- Vegetable oil, for frying (enough for 3-inch deep-frying)
To Serve
- Tahini Sauce
- Tzatziki Sauce
- Hummus
Instructions
- Squeeze the Onion: Place the grated onion on a thin kitchen towel and squeeze out as much liquid as you can to avoid soggy falafel.
- Mix the Chickpeas and Herbs: Add the squeezed grated onion, drained chickpeas, garlic, parsley, and cilantro to a food processor. Pulse until the mixture is well combined but not completely pureed, maintaining some texture.
- Combine Seasonings and Flour: Transfer the chickpea mixture to a large bowl. Stir in cayenne, cumin, sea salt, baking powder, and all-purpose flour until everything is evenly incorporated.
- Form the Patties: Using your hands, shape the mixture into patties about 2 tablespoons each, roughly 1 inch thick.
- Heat the Oil: Fill a large, heavy-bottomed pot with vegetable oil about 3 inches deep. Attach a deep-fry thermometer and heat the oil over medium-high until it reaches 350°F (175°C).
- Fry the Falafel: Fry a few patties at a time, cooking about 4 minutes on each side or until golden brown and cooked through but still soft inside. Transfer them to a plate lined with paper towels to drain excess oil.
- Serve Warm: Serve the falafel warm accompanied by tahini sauce, tzatziki, or hummus as desired.
Notes
- Make sure to dry the chickpeas well to prevent the mixture from becoming too wet.
- If the mixture is too wet and doesn’t form patties, add a little more flour.
- You can prepare the falafel mixture a few hours ahead and refrigerate it to enhance the flavors.
- Use a thermometer to maintain the oil temperature for even frying and to avoid greasy falafel.
- Falafel can be served in pita bread with fresh vegetables for a filling meal.
