← Back to the recipe

Print: Crispy Pan-Fried Falafel with Tahini Sauce

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Falafel · Pan-Fried

Crispy Pan-Fried Falafel with Tahini Sauce

Herby, bright-green falafel with a crackly crust, made the traditional way from soaked (not cooked) dried chickpeas. Serve in pita with tahini sauce and crunchy vegetables.

Scan for the recipe
Prep
25 min
Cook
15 min
Total
13 hr 10 min
Serves
4 · About 18 falafel
Level
Medium

Ingredients

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
  • ¼ tsp kosher salt

To serve

  • 4 pita breads
  • tomatoes, cucumber and lettuce, chopped

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.
  7. Scoop 2-tablespoon portions, roll into balls and flatten slightly into thick patties. Set them on a plate.
  8. 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.
  9. Heat 1/2 inch of oil in a skillet over medium-high to 350°F (175°C). Never leave hot oil unattended.
  10. Fry the falafel in batches without crowding until deep golden brown on the bottom.
  11. Flip and fry until the second side is deep golden and the centers are cooked through.
  12. Drain on a wire rack. Serve warm in pita with the vegetables and tahini sauce.

Tip: Canned or cooked chickpeas make falafel that falls apart in the oil. Soaked dried chickpeas are the secret.

Tip: Fry one test falafel first. If it breaks up, chill the mix longer or add a little more flour.

Storage: Refrigerate cooked falafel up to 3 days; reheat at 375°F for 8 minutes. Tahini sauce keeps 5 days.

Make ahead: Freeze shaped, uncooked patties on a sheet pan, then bag them up to 3 months. Fry from frozen, adding 1 minute per side.

Estimated nutrition per serving: 510 calories · protein 21 g · carbohydrates 77 g · fiber 10 g · sugars 7 g · fat 15 g (saturated 2 g) · sodium 980 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.