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Falafel with Tahini Dip

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A popular Middle Eastern dish made from ground chickpeas, herbs, and spices, deep-fried into crispy balls or patties, served with a creamy tahini dip.

Ingredients

Scale
  • 1 1/2 cups dried chickpeas (soaked overnight)
  • 1 small onion, roughly chopped
  • 4 cloves garlic
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp baking soda
  • 1 tbsp lemon juice
  • Oil for frying
  • 1/2 cup tahini
  • 1/4 cup water (adjust as needed)
  • 2 tbsp lemon juice (for dip)
  • 1 clove garlic, minced (for dip)
  • Salt to taste (for dip)

Instructions

  1. Soak the dried chickpeas in water overnight, then drain thoroughly.
  2. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until a coarse mixture forms.
  3. Add baking soda and lemon juice to the mixture. Mix well and let rest for 30 minutes.
  4. Heat oil in a deep pan or fryer to 350°F (175°C).
  5. Form the falafel mixture into small balls or patties using your hands or a falafel scoop.
  6. Fry falafel in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
  7. To make the tahini dip, whisk together tahini, water, lemon juice, minced garlic, and salt until smooth.
  8. Serve falafel hot with tahini dip on the side.

Notes

  • Do not use canned chickpeas; they make the falafel fall apart.
  • You can bake or air-fry falafel as a healthier alternative.
  • Chill the mixture if it’s too soft to shape.
  • Adjust the dip consistency with more water if too thick.

Nutrition

Keywords: falafel, tahini, chickpeas, vegan, Middle Eastern, appetizer

Find it online: https://zesticook.com/falafel-with-tahini-dip/