Easy falafel with tahini recipe

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.

Easy falafel recipe

Delicious Middle Eastern dish made from ground chickpeas

Course Appetizer, Main Course

Cuisine Arabic

Keyword ibs, low fodmap, quick, vegan

Prep Time 35

Cook Time 15

Total Time 50

Servings 4

Calories 82kcal

Ingredients

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

Instructions

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.