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Crisp Lebanese falafel served with tahini, vegetables, pickles, and warm pita.

Lebanese Falafel with Tahini

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Crisp, herb-filled chickpea falafel served with creamy tahini, vegetables, pickles, and warm pita.
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Prep Time 25 minutes
Cook Time 20 minutes
Soaking 8 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Lebanese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Falafel
  • 1 1/2 cups dried chickpeas soaked 8 hours and drained
  • 1 large yellow onion quartered
  • 4 cloves garlic peeled
  • 1 cup fresh parsley packed
  • 1/2 cup fresh cilantro packed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp baking powder
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 4 cups neutral oil for frying
Tahini Sauce
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup water plus more as needed
  • 1 clove garlic grated

Equipment

  • Food processor
  • Large bowl
  • Deep skillet or Dutch oven
  • Slotted spoon

Method
 

Make the Falafel:
  1. Soak the chickpeas in plenty of water for 8 hours, then drain and dry them well.
  2. Pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, lemon juice, and salt in a food processor until coarse and crumbly.
  3. Chill the mixture for 30 minutes, then shape it into small balls or thick patties.
  4. Heat the oil to 175°C / 350°F and fry the falafel in batches for 3 to 4 minutes per side until deep golden and crisp.
Make the Sauce and Serve:
  1. Whisk tahini, lemon juice, garlic, and water until smooth and pourable, adding a little more water if needed.
  2. Drain the falafel on a rack or paper towels and serve hot with tahini, pita, salad, and pickles.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 16gFat: 30gSaturated Fat: 4gSodium: 780mgFiber: 12gSugar: 7g

Notes

  • Use dried chickpeas rather than canned for the best texture.
  • For a lighter option, bake shaped falafel at 220°C / 425°F until browned, turning once.