Homemade Falafels

If I could only eat one legume for the rest of my life, I would choose these – do YOU call them chickpeas or garbanzo beans? Well, I sometimes call them falafel beans. Crispy on the outside, tender on the inside, and packed with flavor, these homemade bite-sized delights are always a hit whether you’re a meat-eater or a vegetarian. I’m also going to be sharing my simple yet best tahini sauce to go with them, and a super fun way of serving them to your guests.

Step 1: Soak the Chickpeas

First, we’ll begin with a cup of dried chickpeas that have been soaked in water for at least 8 hours or overnight. You might be tempted to use canned chickpeas, but unfortunately, they won’t work in this particular recipe. So even though it takes some time and planning ahead, do make sure to start with the dried chickpeas. Once soaked, drain them thoroughly and set them aside.

Step 2: Prepare the Herbs and Aromatics

Next, let’s talk about the fresh herbs and aromatics that will give our falafels their signature flavor. We’ll be using a combination of fresh parsley, cilantro, and scallions. Along with garlic, onions, and cumin, these will add a wonderful depth of flavor. Roughly chop these ingredients and set them aside.

Step 3: Blend the Ingredients

Now, we’re ready to blend everything together. In a food processor, add all of the ingredients and pulse the mixture until it forms a coarse paste. Make sure to scrape the sides a few times. Be careful not to over-process, as we want a bit of texture in our falafels. You want them to be just firm enough to stick together and be able to roll into balls.

Step 4: Shape the Falafels

Using a small spoon or cookie dough scooper like I am, take portions of the mixture and roll them into balls or flatten them into small patties, whichever shape you prefer. If the mixture feels too wet, you can add a bit more chickpea flour to help bind it together. Let them chill in the fridge for at least an hour, which will help the flavors meld and make the mixture firm up a little.

Step 5: Prepare the Tahini Sauce

While the mixture is chilling, let’s prepare our tahini sauce. Depending on the thickness of your tahini, you may need more or less water than the recipe calls for, so add the water a little at a time until you reach your desired consistency. The sauce is going to thicken a little as it sits in the fridge, so you could also adjust the thickness right before serving. Set the sauce aside.

Step 6: Fry the Falafels

Now, we are ready to cook our falafels. Heat a good amount of oil for shallow frying in a skillet over medium-high heat. Once the oil is hot, gently lower the falafels into the oil, being careful not to overcrowd the pan. Fry them until they’re golden brown and crispy on all sides, which should take about 2-3 minutes per side. Once cooked, transfer the falafels to a paper towel-lined plate to drain any excess oil.

Step 8: Serve and Enjoy

Now, they are perfectly delicious on their own drizzled with the tahini sauce, but my favorite way to serve them is on a falafel sandwich. Of course, in true Sip and App fashion, I’m showing you exactly how I serve them in bite sizes to my guests with my mini falafel sandwich bar/buffet. And by the way, if you are wondering how to make these cute mini pita pockets don’t worry, the recipe is available here.

Sipping Suggestion:

Most often, I’m already sipping while I’m cooking, so let me recommend you do the same with a refreshing cucumber-mint lemonade or a light, crisp white wine. But as always, you do you!