Falafel with Tahini Sauce
Crispy chickpea balls with fresh herbs and a creamy tahini sauce.
- 45 min
- 691 kcal / serving
- medium
- vegan
- Protein
- 20 g
- Fat
- 47.1 g
- Carbs
- 42.2 g
Contains: sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g dried chickpeas
- 1 small onion
- 3 garlic cloves
- 30 g fresh parsley
- 20 g fresh coriander
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- 1/2 tsp baking powder
- 1 tsp salt
- Pepper
- 500 ml neutral vegetable oil for frying
- 3 tbsp tahini
- 2 tbsp lemon juice
- 3–4 tbsp cold water
Method
- The day before, soak the chickpeas in plenty of cold water for at least 12 hours. They are used raw – cooked or canned chickpeas fall apart when fried.
- Drain the chickpeas and pat them thoroughly dry. Peel and roughly dice the onion and 2 garlic cloves, roughly chop the herbs including the tender stems.
- Pulse the chickpeas, onion, garlic, herbs, cumin, coriander seed, salt and a little pepper in a food processor into a fine crumbly mixture that holds together when pressed. Do not purée it to a paste.
- Mix in the baking powder and chill the mixture for 15 minutes. With moistened hands, shape about 16 small balls.
- Heat the oil in a tall pot to 170–175 °C. Fry the falafel in batches for 3–4 minutes until golden brown and drain on kitchen paper.
- For the sauce, crush the remaining garlic clove and stir it into the tahini and lemon juice. Add the water a spoonful at a time until the sauce is creamy and pale, then season with salt.
- Serve the falafel hot with the tahini sauce.
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