Ingredients
Scale
- 1 cup chickpeas
- 1/2 cup fresh herbs (parsley, cilantro)
- 1 small onion
- 2 cloves garlic
- 1 tsp spices (cumin, coriander, salt, pepper)
- 1 tsp baking powder
- 1/2 cup tahini paste
- 2 tbsp lemon juice
- 1/4 cup water
- 1 pita bread or gluten-free alternative
- 1 cup fresh vegetables (tomato, cucumber, lettuce, onion slices)
- Oil (for frying or brushing if baking)
Instructions
- Soak dried chickpeas overnight or use canned chickpeas. If using dried, drain and rinse before mixing.
- In a food processor, combine chickpeas, fresh herbs, onion, garlic, spices, and baking powder. Pulse until the mixture is coarse but sticks together when formed into balls.
- Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
- Form the falafel mixture into uniform balls or patties, about 1-1.5 inches in diameter.
- For frying, heat oil in a skillet over medium-high heat and add falafel balls. Fry until golden brown, about 3-4 minutes per side. For baking, preheat oven to 375°F (190°C), brush falafel with oil, place on a baking sheet, and bake for 25-30 minutes, flipping halfway through.
- In a bowl, whisk together tahini paste, lemon juice, and water until smooth. Adjust water for desired consistency and add salt to taste.
- Serve freshly cooked falafel with warm pita, fresh vegetables, and tahini sauce.
Notes
Serve warm and keep tahini sauce separate if storing leftovers to prevent sogginess. Can freeze uncooked or cooked falafel.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg