Falafel with Tahini Sauce

It’s official. I’m never eating falafel from a box or a restaurant ever again. This recipe yields the freshest and tastiest falafel I’ve had. And I’ve had a lot of falafels in my day. I like to think of a falafel ball as a more flavorful chicken nugget. Of course, it doesn’t have the fleshy interior of chicken (yay) but the seasoned and fried deliciousness reminds me of a nugget. A much, much better nugget.


  • Vegetable oil for frying
  • 1 can chickpeas, drained
  • 1/2 onion
  • 1/2 cup fresh parsley
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • dash pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1/2 cup whole wheat flour


1. Pour the vegetable oil into a small saucepan until it is about 1 inch deep. Heat the oil over medium heat.

2. Rinse the chickpeas in a strainer and place in a food processor with chopped onion, parsley, garlic and olive oil. Process until smooth.

3. Add the mixture to a bowl and mix in the cumin, coriander, salt, pepper, lemon juice, baking powder and flour. Combine ingredients thoroughly in the bowl. Form the mixture into small round balls about 1 inch wide.

4. Drop a small amount of the falafel batter into the oil. If it quickly starts to bubble and sizzle then the oil is hot enough for frying. Slowly add the falafel balls to the oil and fry a couple at a time until they are tan in color. Set the fried falafel balls on a paper towel to dry.

5. Add the falafel to pita bread and top with tahini sauce (mix together 1 Tbsp tahini, 1 Tbsp water, 1/2 Tbsp lemon juice, dash of salt and pepper).

Yields 12 falafel balls

Adapted from: http://allrecipes.com/recipe/seans-falafel-and-cucumber-sauce/

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15 thoughts on “Falafel with Tahini Sauce

  1. Pingback: Quinoa Mango Tabouleh « V is for Vegetables

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