Crispy Homemade Falafel with Tahini Sauce
Ingredients
- 1 cup dried chickpeas soaked overnight
- 1 cup parsley
- 1 cup coriander (cilantro)
- 10 mint leaves
- 4 shallots
- 1 large garlic clove
- 2 tablespoon flour (I used chickpea flour but you can use any flour)
- 1 teaspoon cumin
- 1/2 teaspoon baking powder
- 2 tablespoon water
- Salt and pepper to taste
- Oil for frying
Tahini sauce
- 1 heaped tablespoon tahini
- 1/2 lemon squeezed
- 1-2 tablespoon cold water
- Sea salt
Preparation
Soak dry chickpeas for a minimum of 8 hours or overnight in water, ensuring the bowl has enough room as chickpeas will expand
Drain and pulse the soaked chickpeas in a food processor a few times until they are chopped
Roughly chop all herbs and add them into the food processor along with all other ingredients
Blitz together until all ingredients are combined and finely diced, making sure not to over-blitz to keep some texture
Using your hands and with a tablespoon, roll the mixture into balls and place on a tray lined with baking paper
Refrigerate for one hour
To make the tahini sauce, add all ingredients in a bowl and whisk together until a creamy consistency is achieved; if it's too thick, add more water to thin it out
Follow your preferred cooking method and serve with tahini dip and a side of pickles, or as a main with rice and salad
Fried method
Deep fry falafels in heated oil for a few minutes until golden on each side; fry in batches and do not overcrowd the pot so falafels are not touching
Remove and place on paper towels to remove excess oil
Air fryer method
Heat air fryer to 180°C/350°F
Place falafel balls gently inside ensuring they are not touching and spray the tops with oil spray
Cook for 11 to 13 minutes then remove them; they should be golden, turn them around and spray the tops with oil then cook for another 2 minutes
Tips
Falafel works well in a wrap or as part of a main dish with rice and salad
