Falafel with Tahini Dip

Crispy, golden falafel served with a creamy tahini dip is a beloved Middle Eastern dish that has gained international popularity. This plant-based recipe combines wholesome chickpeas with fresh herbs and aromatic spices, resulting in a dish that is both hearty and full of flavor. Served as an appetizer, main course, or inside a wrap, this falafel with tahini dip offers a satisfying combination of crunch and creaminess in every bite.

Why You’ll Love This Recipe

This falafel with tahini dip recipe is an excellent option for vegetarians and vegans alike, offering a protein-rich, flavor-packed dish without the need for meat or dairy. The falafel balls are perfectly crisp on the outside while remaining tender inside, and the tahini dip adds a luscious, nutty finish. It’s a versatile recipe that can be served in a variety of ways, whether in pita pockets, as part of a mezze platter, or over salads. Additionally, it’s a great make-ahead meal and can be frozen for later use.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dried chickpeas (not canned)

• Fresh parsley

• Fresh cilantro

• Onion

• Garlic cloves

• Cumin

• Coriander

• Baking powder

• Salt

• Black pepper

• All-purpose flour (optional, for binding)

• Vegetable oil (for frying)

For the Tahini Dip:

• Tahini (sesame paste)

• Lemon juice

• Garlic

• Cold water

• Salt

Directions

1. Soak Chickpeas: Place dried chickpeas in a bowl and cover with plenty of water. Let soak overnight or for at least 12 hours. Drain and rinse before use.

2. Prepare Falafel Mixture: In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not puréed. Add baking powder and flour if needed to bind the mixture.

3. Chill: Refrigerate the mixture for 30 minutes to help it hold together better during frying.

4. Form Falafel: Shape the mixture into small balls or patties using your hands or a falafel scoop.

5. Fry: Heat oil in a deep pan to 350°F (175°C). Fry falafel in batches until golden brown and crisp, about 3-4 minutes per side. Drain on paper towels.

6. Make Tahini Dip: In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water while whisking until the dip reaches a creamy, pourable consistency.

7. Serve: Serve falafel warm with tahini dip on the side or drizzled on top.

Servings and Timing

Servings: Makes approximately 4 servings
Prep Time: 20 minutes (plus soaking time)
Cook Time: 20 minutes
Total Time: 40 minutes (excluding chickpea soaking)

Variations

• Baked Falafel: Instead of frying, bake the falafel at 400°F (200°C) for 25–30 minutes, flipping halfway through, for a lower-fat version.

• Add Heat: Mix in red pepper flakes or a chopped chili for a spicier falafel.

• Green Falafel: Add more herbs like mint or spinach for a brighter green color and fresh taste.

• Gluten-Free Option: Omit the flour or substitute with chickpea flour for a gluten-free variation.

• Tahini Alternatives: Replace tahini with Greek yogurt or avocado for a different dip flavor.

storage/reheating

Storage: Store leftover falafel in an airtight container in the refrigerator for up to 4 days. The tahini dip can also be refrigerated for the same amount of time.

Freezing: Uncooked falafel mixture can be shaped into balls and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook from frozen or thaw in the refrigerator before frying.

Reheating: Reheat falafel in a 350°F (175°C) oven for 10–15 minutes, or air-fry at 375°F (190°C) for 5–7 minutes until warmed through and crispy.

FAQs

What is falafel made of?

Falafel is typically made from soaked dried chickpeas blended with fresh herbs, onions, garlic, and spices. It is then shaped into balls or patties and deep-fried until golden and crispy.

Can I use canned chickpeas for falafel?

Canned chickpeas are not recommended as they contain too much moisture and can cause falafel to fall apart during frying. Dried chickpeas soaked overnight provide the best texture.

Is falafel gluten-free?

Falafel can be gluten-free if no wheat flour is used. Chickpea flour or another gluten-free binder can be substituted to keep the recipe gluten-free.

What is tahini?

Tahini is a paste made from ground sesame seeds. It has a nutty, slightly bitter flavor and is commonly used in Middle Eastern dips and sauces.

Can falafel be baked instead of fried?

Yes, falafel can be baked for a healthier version. While it won’t be as crispy as fried falafel, it still tastes delicious when baked at a high temperature.

How do I keep falafel from falling apart?

Make sure the chickpeas are properly soaked and drained, and refrigerate the mixture before forming and frying. If needed, add flour to help bind the mixture.

What oil is best for frying falafel?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, for deep frying falafel.

Can I freeze cooked falafel?

Yes, cooked falafel can be frozen for up to 3 months. Reheat in the oven or air fryer for best results.

How do I serve falafel?

Falafel can be served in pita bread with vegetables and sauces, as part of a salad bowl, or with other mezze dishes like hummus and tabbouleh.

Is tahini dip vegan?

Yes, tahini dip is naturally vegan, as it is made with sesame paste, lemon juice, garlic, water, and salt.

Conclusion

Falafel with tahini dip is a timeless vegetarian dish that’s both satisfying and full of flavor. Whether you’re looking for a quick lunch, a party appetizer, or a healthy meal prep option, this recipe delivers on taste and texture. With endless variations and the ability to make it ahead, it’s a versatile addition to any kitchen repertoire. Enjoy it freshly fried or reheated, and don’t forget to pair it with the creamy tahini dip for the ultimate experience.