Vegan and Gluten-free!
This Middle Eastern falafel recipe is made with soaked, dried chickpeas. (Allow 10-12 hours soaking time for the chickpeas! )
This authentic falafel recipe is made with dry chickpeas, that have been soaked in water overnight. This is the secret to real authentic falafels, giving them the best texture.
Creamy tahini sauce somehow the combo is absolutely perfect.
As for tahini Sauce, an easy, vegan recipe made with sesame paste, garlic and lemon juice used to give salads, falafels a huge boost of flavor and creamy goodness! Oil-free, vegan and gluten-free!
Spread the pita with the Creamy Falafel Sauce, add a few pickled turnips along with the falafels and garnish with fresh cilantro leaves.
Lastly, if you are on a gluten-free diet, or just want to try something different, falafel salads are a good alternative. Use any greens and toss in any of your favorite veggies (tomatoes, cucumber, bell pepper, olives).
For falafel bowls feel free to make vegan tzatziki sauce or baba ganoush.
Ingredients
Falafel
- 3/4 cup dry chickpeas ( yields 2 cups soaked)
- 1 cup cilantro ( stems ok)
- ½ cup white or yellow onion, rough chopped
- 3 large garlic cloves
- 1/2 a jalapeno, seeds ok ( add the entire thing if you want a little kick)
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 tsp baking soda
- 1/2 tsp salt (add more to taste)
- high heat oil for frying, or spray oil for bakingamy
Creamy Tahini Sauce
- 1/4 Cup tahini paste
- 1–2 garlic cloves
- 1 tsp salt
- cracked pepper
- Juice of one medium lemon
Instructions
- 3/4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. In a strainer, letting them drain and pat dry with a towel for extra dryness, Because wet chickpeas will be more difficult to fry.
- Measure 2 cups of the soaked, uncooked chickpeas and place in a food processor and pulse repeatedly along with the onion, garlic, cilantro, chili, salt spices and baking soda, scraping down sides, until it is well blended but still coarse like sand. Don’t overwork it- this should not be smooth, but rather quite coarse and granular. Refrigerate for at least 20 minutes.
- Preheat oven ( or toaster oven) to 400F.
- Form round, slightly smaller than golf ball sized balls in your hands. If it feels very wet, feel free to lightly dredge in flour if you like.
- In a non-stick pan or cast iron skillet, heat a ¼ inch of “high-heat” oil on med-high heat until it sizzles when a pea sized portion of falafel is dropped in.
- Turn heat to medium. Start with one tester falafel. Place it carefully in the hot oil, do not move it or mess with it until a deeply golden crust forms (this crust will ensure it naturally releases from the pan). Using a metal spatula, carefully turn it over. Sear the other side. Each side will take about 3-4 minutes. Cook in batches, not crowding. Place falafels in the oven while you cook remaining falafels to cook them through. Keep them in warm oven until ready to serve.
Tahini Sauce
- Make the tahini sauce in a 2 cup mason jar or medium bowl.
- If your tahini sauce is very cold, whisk using a fork or mini whisk, with the warm water. Start with ¼ cup warm water, and add more to desired consistency. For a tahini “dressing” add more water or a couple tablespoon olive oil. Or feel free to keep it thick like a spread. Also keep in mind, different brands of tahini paste are thicker than others.
- Add the remaining ingredients to the jar – lemon juice, minced garlic, salt, pepper and whisk until creamy and smooth. It will thicken as it cools in fridge.
- Taste and adjust salt and lemon to your liking.
Notes
These falafels can be cooled and frozen.
This tahini sauce will keep for up to 10 days in the fridge.
for tahini suce feel free to add any of the optional additions, to make this your own!
falafel with creamy tahini sauce
Course: Breakfast & Brunch, LunchCuisine: Middle EastDifficulty: inttermedite4
servings12
hours30
minutes366
kcal12
hours30
minutesThis authentic falafel recipe is made with dry chickpeas, that have been soaked in water overnight. This is the secret to real authentic falafels, giving them the best texture.
Creamy tahini sauce somehow the combo is absolutely perfect.
For falafel bowls feel free to make vegan tzatziki sauce or baba ganoush.
Ingredients
- Falafel
3/4 cup dry chickpeas ( yields 2 cups soaked)
1 cup cilantro ( stems ok)
½ cup white or yellow onion, rough chopped
3 large garlic cloves
1/2 a jalapeno, seeds ok ( add the entire thing if you want a little kick)
1 tablespoon coriander
1 tablespoon cumin
1 tsp baking soda
1/2 tsp salt (add more to taste)
high heat oil for frying, or spray oil for bakingamy
- Creamy Tahini Sauce
1/4 Cup tahini paste
1–2 garlic cloves
1 tsp salt
cracked pepper
Juice of one medium lemon
Directions
- /4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. In a strainer, letting them drain and pat dry with a towel for extra dryness, Because wet chickpeas will be more difficult to fry.
- Measure 2 cups of the soaked, uncooked chickpeas and place in a food processor and pulse repeatedly along with the onion, garlic, cilantro, chili, salt spices and baking soda, scraping down sides, until it is well blended but still coarse like sand. Don’t overwork it- this should not be smooth, but rather quite coarse and granular. Refrigerate for at least 20 minutes.
- Preheat oven ( or toaster oven) to 400F.
- Form round, slightly smaller than golf ball sized balls in your hands. If it feels very wet, feel free to lightly dredge in flour if you like.
- In a non-stick pan or cast iron skillet, heat a ¼ inch of “high-heat” oil on med-high heat until it sizzles when a pea sized portion of falafel is dropped in.
- Turn heat to medium. Start with one tester falafel. Place it carefully in the hot oil, do not move it or mess with it until a deeply golden crust forms (this crust will ensure it naturally releases from the pan). Using a metal spatula, carefully turn it over. Sear the other side. Each side will take about 3-4 minutes. Cook in batches, not crowding. Place falafels in the oven while you cook remaining falafels to cook them through. Keep them in warm oven until ready to serve.
- Tahini Sauce
- Make the tahini sauce in a 2 cup mason jar or medium bowl.
- If your tahini sauce is very cold, whisk using a fork or mini whisk, with the warm water. Start with ¼ cup warm water, and add more to desired consistency. For a tahini “dressing” add more water or a couple tablespoon olive oil. Or feel free to keep it thick like a spread. Also keep in mind, different brands of tahini paste are thicker than others.
- Add the remaining ingredients to the jar – lemon juice, minced garlic, salt, pepper and whisk until creamy and smooth. It will thicken as it cools in fridge.
- Taste and adjust salt and lemon to your liking.
Notes
- These falafels can be cooled and frozen.
- This tahini sauce will keep for up to 10 days in the fridge.
- for tahini suce feel free to add any of the optional additions, to make this your own!
