Falafel with Tahini and Cilantro Sauces
Crispy on the outside, tender on the inside, these falafels with tahini and cilantro sauces bring authentic Middle Eastern flavors right to your kitchen. Made from protein-packed dried chickpeas, fresh herbs like parsley and cilantro, and warm spices like cumin and coriander, this recipe delivers vibrant, aromatic bites. The accompanying sauces—silky, nutty tahini and a zesty, yogurt-based cilantro blend with a hint of green chili—elevate these falafels to gourmet status. Perfect as a vegetarian main, appetizer, or snack, serve them in wraps, over salads, or as standalone delights. With easy-to-follow steps and minimal prep, this is your go-to recipe for restaurant-quality falafel at home.
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons All-purpose flour (or chickpea flour)
- 2 cups Vegetable oil (for frying)
- 0.25 cup Tahini
- 2 tablespoons Water
- 1 tablespoon Lemon juice
- 1 clove Garlic clove (for tahini sauce), minced
- 1 cup Fresh cilantro (for cilantro sauce)
- 1 small Green chili, chopped
- 2 tablespoons Olive oil
- 0.25 cup Greek yogurt
- 0.25 teaspoon Salt (for sauces)
Instructions
Start by soaking the dried chickpeas in water overnight or for at least 12 hours. Drain well before using.
In a food processor, combine the chickpeas, diced onion, minced garlic, fresh parsley, and fresh cilantro. Process until the mixture is grainy but holds together when pressed.
Add the ground cumin, ground coriander, salt, baking powder, and flour to the mixture. Pulse until evenly combined. Transfer to a bowl, cover, and refrigerate for 30 minutes.
Heat vegetable oil in a deep skillet or pot over medium heat to 350°F (175°C).
Form the falafel mixture into small balls or patties, about 1.5 inches in diameter.
Carefully place the falafel into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
To make the tahini sauce, whisk together the tahini, water, lemon juice, minced garlic, and a pinch of salt in a small bowl until smooth.
To prepare the cilantro sauce, blend the fresh cilantro, green chili, olive oil, Greek yogurt, and a pinch of salt in a blender or food processor until smooth.
Serve the falafel warm with the tahini and cilantro sauces as dips or drizzles. Enjoy in wraps, with salad, or as a stand-alone snack.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 7.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1306 mg | 100% | |
| Iron | 5363.3 mg | 29796% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
