Falafel with Taratoor Sauce
Crispy, golden, and packed with aromatic herbs and spices, this Falafel with Taratoor Sauce recipe is a Middle Eastern classic that’s sure to tantalize your taste buds. Made with soaked dried chickpeas, fresh parsley, cilantro, and a perfect blend of cumin and coriander, these falafel balls are fried to perfection for a crunchy exterior and a tender, flavorful interior. Pair them with the creamy, tangy taratoor sauce—an easy tahini-based dip made with fresh lemon juice and garlic—for a match made in culinary heaven. Whether served in warm pita bread, over a vibrant salad, or alongside pickles, this dish is a crowd-pleasing vegetarian option that’s loaded with protein and bursting with fresh, zesty flavors. Perfect for weeknight dinners or as a party appetizer, it’s a Mediterranean treat you’ll return to again and again!
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 30 grams Fresh parsley, chopped
- 30 grams Fresh cilantro, chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Flour (all-purpose or chickpea flour)
- 1000 milliliters Vegetable oil for frying
- 120 grams Tahini
- 60 milliliters Lemon juice
- 1 Garlic clove, minced (for taratoor sauce)
- 60 milliliters Cold water
- 0.5 teaspoon Salt (for taratoor sauce)
Instructions
Rinse the dried chickpeas and soak them in plenty of water for at least 12 hours or overnight.
Drain the soaked chickpeas and pat them dry with a clean kitchen towel.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until the mixture resembles coarse sand and sticks together when pressed.
Transfer the mixture to a bowl, add the baking powder and flour, and mix until fully combined. Cover the bowl and refrigerate for 30 minutes.
While the falafel mixture chills, prepare the taratoor sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy. Adjust the consistency with more water if needed.
After chilling, shape the falafel mixture into small balls (about 1.5 inches in diameter) or flatten them slightly into patties as desired.
Heat the vegetable oil in a deep skillet or pot to 180°C (350°F). Carefully drop the falafel, a few at a time, into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
Transfer the falafel to a plate lined with paper towels to drain any excess oil.
Serve the falafel hot with the taratoor sauce on the side, along with pita bread, salad, or pickles for a complete meal.
Nutrition Facts
Calories |
10470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1089.8 g | 1397% | |
| Saturated Fat | 156.4 g | 782% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 34.6 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9716 mg | 747% | |
| Iron | 42880.2 mg | 238223% | |
| Potassium | 3409 mg | 73% | |
*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.
