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Homemade Falafel and Tahini Sauce

Homemade Falafel and Tahini Sauce - Sweet Mama's Kitchen

There's something utterly delightful about biting into a piece of homemade falafel. Each bite is a journey of flavor, crunch, and comfort. When paired with a creamy tahini sauce, it transforms an ordinary meal into a culinary experience that packs a punch.
Everybody loves a good falafel. But making them at home? It’s easier than you might think. As a food enthusiast and kitchen experimenter, my journey with falafel began a few years ago. 
I was looking for satisfying vegetarian options, and falafel quickly became a staple. I stumbled upon the right combination of ingredients, and with a few twists here and there, it became a favorite among family and friends.
Have you ever tasted falafel that’s been frozen or overly processed? You might think it’s fine until you make it fresh. The difference is night and day! There’s joy in mixing fresh herbs, spices, and chickpeas, and then seeing them transform into golden-brown nuggets of joy. Let’s dive into this adventure of homemade falafel and tahini sauce, shall we?
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8
Course: Appetizer
Cuisine: Middle Eastern
Calories: 222
Ingredients Method Notes

Ingredients
  

For the Falafel
  • 6 cloves garlic, peeled
  • 2 cups coarsely chopped white onion
  • 2 cups cooked and drained chickpeas canned is fine, just rinse!
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup loosely packed fresh parsley leaves
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking soda to ensure fluffiness
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika for a gentle hint of smoke
  • Canola oil, for frying
For the Tahini Sauce
  • 1/4 cup tahini found in most grocery stores
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups plain yogurt choose between full-fat or non-fat
  • 1 small garlic clove, finely minced

Method
 

Step 1: Prepare the Mixture
  1. Start by pulsing the garlic and onion in a food processor. You want a fine consistency, not puréed mush. Next, toss in the drained chickpeas, cilantro, parsley, salt, baking soda, flour, cumin, black pepper, coriander, and smoked paprika. Pulse again until everything is perfectly combined.
Step 2: Form the Falafel Balls
  1. Once the mixture is combined, use your hands to form small balls or patties. The size is up to you; about the size of a golf ball works well. Make sure they’re not too compact so they can fry up fluffy.
Step 3: Heat the Oil
  1. In a large skillet, pour in canola oil to fill about half an inch deep. Heat it over medium-high heat. You’ll know it’s ready when a small piece of dough dropped in sizzles.
Step 4: Fry the Falafel
  1. Carefully lower the falafel balls into the hot oil. Fry in batches to prevent overcrowding. Cook until golden brown, about 3-4 minutes per side. Use tongs to flip them gently.
Step 5: Drain and Serve
  1. Once golden brown, remove the falafel and place them on paper towels to drain any excess oil. Serve warm with your freshly made tahini sauce alongside.

Notes

  • Don’t Skip Soaking: If using dried chickpeas, soak them overnight before cooking. This is pivotal for texture.
  • Temperature Matters: Ensure your oil is hot enough to fry. If it's too cool, the falafel will absorb too much oil and become greasy.
  • Experiment with Spices: Feel free to play with the spices. A bit of cumin and coriander can significantly alter the falafel’s flavor profile.
  • Meal Prep Friendly: These falafel can be made ahead of time and stored in the fridge. Make a big batch—trust me, you’ll be thankful later!
Baking Option: For a healthier version, brush the formed falafel with olive oil and bake at 375°F (190°C) for about 20-25 minutes.