Homemade Falafel with Tahini Sauce

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Falafel is my go to filling - I had never even heard of it before and was introduced to it by a friend and was amazed how good it was and just has so much flavour! 

I normally put falafel in a wrap with some spinach and sweet chilli sauce but it is more traditionally served in Pitta bread with a Tahini sauce as I have done this time.  Wikipedia describes falafel as "Street Food" which is accurate but could be eaten at lunch or dinner as well as a snack.












Homemade Falafel with Tahini Sauce

Recipe from Just a Taste.  Click here for original.

Prep Time: 30 mins 
Chilling Time: 60 mins
Cook Time: 6 mins
Total Time (inc chilling): 96 mins
Serves: 6 (around 20 falafel)

Ingredients

For the falafel
  • 2 medium roughly chopped white onion
  • 6 garlic cloves
  • 2 cups cooked chickpeas, drained
  • 1 cup lightly packed parsley leaves (I had to use 2 tbsp dried as I bought 2 x coriander leaves by mistake!)
  • 1 cup lightly packed cilantro (coriander) leaves
  • 1 teaspoon salt
  • ¼ teaspoon chili powder
  • 2 teaspoons cumin 
  • 2 teaspoons baking powder
  • ½ cup (70g) all-purpose flour 
  • Vegetable oil, for sauteing 
  • Pitta bread, for serving 
  • Salt and pepper for seasoning
For the tahini sauce
  • 1¼ cups (300ml) plain soya yogurt 
  • ¼ cup (60ml) tahini (sesame paste) 
  • 2 Tablespoons fresh lemon juice 

Equipment Required

  • Food processor
  • Sauté pan or frying pan
  • Cooling rack 
  • Paper towel
  • Ice cream scoop or spoon
  • Whisk

Instructions

  1. Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
  2. Add the chickpeas, parsley, cilantro (coriander), salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
  3. Return the mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.) 
  4. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
  5. While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.
  6. Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)
  7. Set a large sauté pan over medium heat and add a liberal amount of vegetable oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
  8. Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. 
  9. Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce.


Overview

  • Easiness: 4/5
  • Taste: 5/5
  • Approximate Cost: £5.27 (£10.91 to buy all ingredients in full but with plenty remaining)
  • Would I make again: Yes
  • Summary: Falafel forever! 


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Hi! I'm Sam Franklin



25 / Scotland / Vegetarian

Mum to 1 Baby Girl, 2 Cats and 1 Fiancé

I love to experiment and try different recipes, focusing on cheap, easy to make and most importantly - delicious!

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