Homemade Chickpea Falafel | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

January 9, 2025

The classic Middle Eastern vegetarian street food made from chickpeas, onion, garlic, herbs, and spices and served with a fresh vibrant lemon tahini sauce

Preparation:

30 minutes
+ 24 hour soaking time
Cooking time:

25 minutes

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Ingredients:

• 1 1/4 cup uncooked dried chickpeas
• 2 teaspoons baking soda, divided
• 1 small onion, finely chopped
• 1 clove garlic, minced or crushed
• 1 cup parsley, stems removed and chopped
• 1 cup cilantro, stems removed and chopped
• 2 red or green chilies, seeded and minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed Aleppo pepper or chili powder
• 1/4 teaspoon ground cardamon
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons sesame seeds
• 1/4 cup chickpea flour (besan)
• 2 tablespoons olive oil
• avocado oil or other neutral oil for deep frying

Lemon Tahini Sauce:

• 2/3 cup tahini
• 1/3 cup fresh lemon juice (2 lemons)
• 1 clove garlic, minced or crushed
• 2 tablespoons nutritional yeast
• 1 tablespoon champagne or white wine vinegar
• sea salt and fresh ground black pepper to taste
• water as needed

Instructions:

• Rinse the chickpeas and soak with 1 teaspoon of the baking soda in enough water to cover for 24 hours.
• Drain the chickpeas and transfer to a food processor. Add the onion, garlic, parsley, cilantro, and chilies. Pulse until the mixture is finely chopped, but not mushy. Add the remaining baking soda, cumin, coriander, turmeric, paprika, cayenne, Aleppo pepper or chili powder, cardamon, salt, black pepper, sesame seeds, chickpea flour, and olive oil. Pulse a few more times until well incorporated. Transfer the falafel mixture to a bowl and chill for a least 1 hour.
• Fill a small to medium saucepan with avocado or other neutral frying oil measuring to 2 1/2 to 3 inches deep. Heat over medium heat until the oil reaches 350°F (180°C).
• Shape about 1 1/2 tablespoons of the falefal mixture into a small ball or patty. Deep fry the balls or patties in batches in the hot oil for about 4 minutes, until browned and cooked through. Remove with a slotted spoon and transfer to a pan lined with paper towels. Repeat until the falafels are all cooked.
• To make the tahini sauce, whisk together the tahini, lemon juice, garlic, nutritional yeast, vinegar, salt, and pepper until well-combined. Add water to reach your desired consistency—it should not be too thin.
• Serve the falafel with tahini sauce and an assortment of toppings such as chopped pickles, shredded cabbage, and chopped tomatoes, along with pita breads or chickpea flour tortillas.

Makes 25 falafels or 6 servings