Crispy Falafel with Creamy Tahini Sauce

Crispy on the outside, bright green and fluffy inside, real falafel is one of the best snacks in the world. This recipe uses dried chickpeas soaked overnight, blended raw with parsley, coriander and warm spices, then fried until deeply golden and crunchy.

The rules are simple but non-negotiable: never use canned chickpeas, and never cook the soaked chickpeas before blending. Follow those two and your falafel will hold together and turn out shatteringly crisp.

Serve them hot with the creamy tahini sauce for dipping, or stuff them into warm pitta with salad.

Ingredients

• 200 g (1 cup) dried chickpeas, soaked overnight
• 1 small yellow onion, roughly chopped
• 4 garlic cloves
• 30 g (1 cup) fresh parsley, leaves and tender stems
• 20 g (¾ cup) fresh coriander leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper (optional)
• 1 tsp fine sea salt
• 1 tsp baking powder
• 3 tbsp plain flour, plus more if needed
• Neutral oil, for frying

For the creamy tahini sauce

• 120 g (½ cup) tahini
• 60 ml (¼ cup) fresh lemon juice
• 1 small garlic clove, grated
• ½ tsp fine sea salt
• 120 ml (½ cup) ice-cold water, plus more as needed
• Fresh parsley and lemon wedges, to serve

Instructions

1. Soak the chickpeas: Cover the dried chickpeas with plenty of cold water and soak for 12 to 24 hours. Drain well and pat dry. Do not cook them.
2. Make the mixture: Blitz the onion, garlic, parsley and coriander in a food processor until finely chopped. Add the drained chickpeas, cumin, ground coriander, cayenne and salt, and pulse until the mixture looks like coarse crumbs and holds together when squeezed.
3. Rest: Stir in the baking powder and flour. Cover and refrigerate for 30 minutes; the rest firms the mixture up.
4. Whisk the tahini sauce: Whisk the tahini, lemon juice, garlic and salt. It will thicken and seize — keep whisking while adding the ice water until you have a smooth, pourable sauce. Taste and add more lemon or salt.
5. Fry: Heat 6 to 8 cm of oil in a deep heavy pan to 175°C (350°F). Shape the mixture into 16 firm balls or patties. Fry in batches for 3 to 4 minutes, turning once, until deep golden and crisp.
6. Drain and serve: Lift out with a slotted spoon and drain on a wire rack or paper towels. Serve hot with the tahini sauce, parsley and lemon wedges.

Storing and reheating

Cooked falafel keeps in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer at 200°C (400°F) for 6 to 8 minutes to restore the crunch. Uncooked shaped balls can be frozen for up to 3 months.

Frequently asked questions

Can I use canned chickpeas?

You must use dried chickpeas that have been soaked overnight. Canned chickpeas are too soft and wet, and the mixture will fall apart in the oil.

Why did my falafel fall apart in the oil?

Two things cause that: the oil was not hot enough, or the mixture is too wet. Heat the oil to 175°C (350°F) and add a tablespoon of flour to the mix if it feels soft.

Can I freeze uncooked falafel?

Yes. Shape the balls and freeze them on a tray, then bag them. Fry from frozen, adding about 2 minutes to the cooking time.

Can I air-fry instead of deep-frying?

Yes. Air-fry at 190°C (375°F) for 15 to 18 minutes, turning halfway, until crisp and golden. They are a little less crunchy but still very good.