Easy falafel with tahini recipe

falafel tahini

Vegetarians and vegans, rejoice! Falafel is your culinary soulmate, a delightful option that satisfies your cravings with a burst of plant-powered goodness. Crispy on the outside, tender on the inside, and bursting with a symphony of herbs and spices.

Falafel is a popular and delicious Middle Eastern dish made from ground chickpeas, mixed with various herbs and spices. These ingredients are formed into small balls or patties and then deep-fried or oven-baked until crispy and golden brown. Falafel can be enjoyed on its own with a tahini sauce or can be served in pita bread or wrapped in a flatbread, accompanied by a variety of fresh vegetables, salads, and flavorful sauces like tahini or tzatziki.

With its origins tracing back centuries, falafel has become a beloved street food and a staple in Middle Eastern cuisine. Its vegetarian and vegan-friendly nature, coupled with its rich, aromatic flavors, has earned it a global following. Whether enjoyed as a snack, a sandwich, or part of a larger meal, falafel offers a delightful culinary experience that appeals to food enthusiasts of all backgrounds.

Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs

– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)

Easy falafel recipe

Delicious Middle Eastern dish made from ground chickpeas
Prep35 minutes
Cook15 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: Arabic
Keyword: ibs, low fodmap, quick, vegan
Servings: 4
Calories: 82kcal


For the falafels:

  • 250 g dried chickpeas soaked and dried (don't use canned!)
  • 1 tablespoon olive oil
  • 2 green onions green parts only, finely chopped
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking powder gets falafel fluffier and moist inside
  • salt and pepper to taste

For the tahini sauce:

  • ¼ cup tahini for low FODMAP, ensure no garlic or onion added
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • salt to taste


  • Begin by taking the chickpeas and immersing them in a spacious bowl, covering them generously with cold water. Allow the chickpeas to soak overnight.
  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Once the soaking time has passed, ensure the chickpeas are thoroughly drained. Transfer to a food processor along with the rest of the falafel ingredients. Pulse the chickpeas until they are finely chopped but not pureed.
  • Transfer to a large bowl. Season with salt and pepper to taste. Mix everything together until well combined.
  • Shape the mixture into small balls or patties and place them on the prepared baking sheet.
  • Lightly brush each falafel with olive oil to help them brown.
  • Bake the falafel in the preheated oven for about 15-20 minutes, flipping them halfway through, until they are golden brown and crispy.
  • While the falafels are baking, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water and a pinch of salt. Adjust the consistency by adding more water if needed.
  • Once baked, remove the falafel from the oven and let them cool slightly. Serve with your tahini sauce.


Carbohydrates:8g; Protein:2g; Fat:3g; Saturated Fat:3g; Sodium:154mg; Fiber:1g

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