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Crispy Pan-Fried Falafel with Tahini Sauce

Ingredients · Serves 4 · Prep 25 min · Total 13 hr 10 min

  • Falafel
  • 1 cup dried chickpeas, soaked (see step 1), not canned
  • ½ small onion, roughly chopped
  • 3 cloves garlic
  • 1 cup fresh parsley, leaves and tender stems, packed
  • ½ cup fresh cilantro, leaves and tender stems, packed
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • ¼ tsp cayenne pepper
  • ½ tsp baking powder
  • 2 tbsp all-purpose flour, plus more if needed
  • 1 cup vegetable oil, for frying
  • Tahini sauce
  • ⅓ cup tahini, stirred well
  • 3 tbsp lemon juice
  • 1 clove garlic, grated
  • ¼–⅜ cups water, cold
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Crispy Pan-Fried Falafel with Tahini Sauce

Ingredients, continued

  • Tahini sauce (continued)
  • ¼ tsp kosher salt
  • To serve
  • 4 pita breads
  • tomatoes, cucumber and lettuce, chopped
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Crispy Pan-Fried Falafel with Tahini Sauce

Steps

  1. Put the dried chickpeas in a large bowl, cover with 3 inches of cold water and soak at room temperature for 12 to 24 hours. They will double in size.
  2. Drain the chickpeas in a colander and pat them dry with a towel.
  3. Put the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt and cayenne in a food processor.
  4. Pulse, scraping down the sides now and then, until finely chopped and the texture of coarse sand. Don't run it to a smooth paste.
  5. Transfer to a bowl and stir in the baking powder and flour. Squeeze a spoonful: it should hold together. If not, stir in another tablespoon of flour.
  6. Cover and refrigerate the mixture to firm up.
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Crispy Pan-Fried Falafel with Tahini Sauce

Steps, continued

  1. Scoop 2-tablespoon portions, roll into balls and flatten slightly into thick patties. Set them on a plate.
  2. Make the tahini sauce: whisk the tahini, lemon juice, garlic and salt. It will seize and thicken; keep whisking in cold water a tablespoon at a time until smooth and pourable.
  3. Heat 1/2 inch of oil in a skillet over medium-high to 350°F (175°C). Never leave hot oil unattended.
  4. Fry the falafel in batches without crowding until deep golden brown on the bottom.
  5. Flip and fry until the second side is deep golden and the centers are cooked through.
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Crispy Pan-Fried Falafel with Tahini Sauce

Steps, continued

  1. Drain on a wire rack. Serve warm in pita with the vegetables and tahini sauce.