How to Make Crispy Falafel at Home

chickpeas

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas are often less expensive and save prep time.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt offers a creamy texture with fewer calories.

Soak 8 ounces of chickpeas in 2-3 inches of cold water for 8 to 24 hours.

Prepare tahini sauce by mixing 1/3 cup tahini, 1/3 cup Greek yogurt, and 1/4 cup lemon juice together. Adjust thickness with up to 1/4 cup of water if needed. Season with salt to taste and store in the fridge for up to 4 days.

After soaking, check the chickpeas; they should be larger and softer. Move to the next step.

In a food processor, add 1/2 onion, 3/4 cup cilantro, 3/4 cup parsley, 2 cloves garlic, 1.5 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper. Blitz for 5 seconds to create a paste.

Add the soaked chickpeas to the mixture and pulse 6 times until they resemble the texture of steel-cut oats, leaving some chunks for a fluffy texture.

In a bowl, mix 1/4 cup all-purpose flour and 1/3 cup water to create a paste. Microwave for 40 seconds, stirring every 10 seconds until it stands in a mound when dropped from a spatula.

Add 2 teaspoons of baking powder to the chickpea mixture and mix well.

Using a number 30 scoop, portion out the falafel mixture into golf ball shapes, aiming for about 24 falafel.

Heat 2 quarts of vegetable oil to 325 degrees Fahrenheit. Fry the falafel in batches for about 5 minutes until deep golden brown, stirring occasionally to prevent sticking.

Assemble the falafel sandwiches by placing tahini sauce in pita, adding lettuce, cucumbers, tomatoes, and 3 falafel balls per sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens