Falafel Balls with Tahini Drizzle

Falafel Balls with Tahini Drizzle
DifficultyBeginner

Herbaceous, crispy-on-the-outside, tender-on-the-inside falafel made from scratch — served with a silky tahini-lemon sauce that brings brightness and balance.

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Yields4 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
For the Falafel
 1 cup dried chickpeas, soaked overnight (preferred)
 ½ small onion, roughly chopped
 3 cloves garlic
 1 cup fresh parsley, packed
 ½ cup fresh cilantro or mint
 1 tsp ground cumin
 1 tsp ground coriander
 ¼ tsp cayenne pepper or chili flakes (optional)
 1 tsp salt
 ½ tsp baking powder
 3 tbsp flour or chickpea flour
 Optional: 1 tablespoon sesame seeds (for texture)
For Frying (or Baking)
 Neutral oil (sunflower, canola, or avocado oil)
 Optional: olive oil spray (if baking)
For the Tahini Drizzle
 ½ cup tahini (sesame paste)
 3 tbsp lemon juice
 1 clove small clove, grated
 ¼ cup cold water, more as needed
 Salt, to taste
 Optional: pinch of cumin, paprika, or chili oil
Soak the Chickpeas (if using dried)
1

  1. Place chickpeas in a bowl and cover with plenty of cold water.

  2. Soak overnight (12 hours) until doubled in size.

  3. Drain well before using.

Prepare the Falafel Mixture
2

  1. In a food processor, add:

    • Soaked (or canned and dried) chickpeas

    • Onion

    • Garlic

    • Fresh herbs

    • Spices, salt, and baking powder

  2. Pulse until a coarse, moist crumb forms — the texture should resemble damp sand.

  3. Scrape down sides. Add flour and pulse again until mixture holds together when squeezed.

Chill the Mixture
3

  • Transfer mixture to a bowl and refrigerate for 30–60 minutes.

Form the Falafel Balls
4

  • Use a tablespoon or small scoop to shape walnut-sized balls or patties.

  • Lightly press to form balls or flattened discs for more even cooking.

Cook the Falafel
5

To Fry (traditional):

  1. Heat 1½–2 inches of oil in a pan to 350°F (175°C).

  2. Fry falafel in batches, turning occasionally, until deep golden brown (about 3–4 minutes).

  3. Remove with a slotted spoon and drain on paper towels.

To Bake (healthier):

 

  1. Preheat oven to 400°F (200°C).

  2. Place falafel on a baking sheet lined with parchment.

  3. Spray or brush with olive oil.

  4. Bake for 20–25 minutes, flipping halfway, until browned and crisp.

Make the Tahini Drizzle
6

  1. In a bowl, whisk together:

    • Tahini

    • Lemon juice

    • Garlic

    • Salt

  2. Gradually whisk in cold water until it becomes creamy and pourable.

  3. Adjust seasoning to taste. Add more lemon juice or garlic for punch.

Flavor Variations
7

  • Add chopped spinach or grated carrot for color & nutrients

  • Spice it up with harissa, chipotle, or green chili

  • Use fava beans or a chickpea–fava mix for a more Egyptian-style falafel

Pairing Suggestions
8

  • Drinks: Mint tea, sparkling lemon water, or dry rosé

  • Dips: Hummus, baba ghanoush, or spicy zhoug

  • Sides: Israeli salad, couscous, pickled turnips

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Ingredients

For the Falafel
 1 cup dried chickpeas, soaked overnight (preferred)
 ½ small onion, roughly chopped
 3 cloves garlic
 1 cup fresh parsley, packed
 ½ cup fresh cilantro or mint
 1 tsp ground cumin
 1 tsp ground coriander
 ¼ tsp cayenne pepper or chili flakes (optional)
 1 tsp salt
 ½ tsp baking powder
 3 tbsp flour or chickpea flour
 Optional: 1 tablespoon sesame seeds (for texture)
For Frying (or Baking)
 Neutral oil (sunflower, canola, or avocado oil)
 Optional: olive oil spray (if baking)
For the Tahini Drizzle
 ½ cup tahini (sesame paste)
 3 tbsp lemon juice
 1 clove small clove, grated
 ¼ cup cold water, more as needed
 Salt, to taste
 Optional: pinch of cumin, paprika, or chili oil
Falafel Balls with Tahini Drizzle
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