Homemade Falafel with Tahini Sauce

So the other day, I was totally craving something savory and crispy, but still fresh and light—you know what I mean? And boom, it hit me: falafel! Not the dry, store-bought kind, but the golden, herb-packed ones that are crisp on the outside and soft inside. And if you’re going to make falafel, you have to have the creamy tahini sauce with it. Honestly, this is one of those recipes that feels like a little street food magic right in your kitchen.

Why You’ll Love This Recipe

First, it’s surprisingly easy. If you’ve never made falafel from scratch, don’t worry—I promise it’s doable even on a busy weeknight. The flavor is incredible, thanks to a bunch of fresh herbs and just the right spices. It’s also vegetarian, super satisfying, and perfect for stuffing into warm pita with all your favorite toppings. And that tahini sauce? Dreamy. Smooth, lemony, and perfect for drizzling, dipping, or even spooning straight from the bowl (guilty).

Ingredients You’ll Need

Here’s a quick look at what goes into this recipe, just so you have an idea. You’ll find the full list of ingredients and exact amounts below in the recipe card.

For the falafel, we’re using chickpeas, fresh herbs like parsley and cilantro, garlic, onion, and a few pantry staples like flour and cumin.

The tahini sauce is super simple—just tahini, plain yogurt, and lemon juice.

How to Make Homemade Falafel with Tahini Sauce

Step 1: Blend the Aromatics

Start by tossing the onion and garlic into a food processor. Give it a few pulses until everything is nicely minced but not totally pureed. You want some texture here—nothing mushy.

Step 2: Add Chickpeas and Herbs

Next, add in the chickpeas, parsley, and cilantro. Pulse again until it all comes together into a chunky, slightly sticky mixture. This is the flavor base, so make sure the herbs are well distributed.

Step 3: Season and Bind

Sprinkle in the salt, chili powder, cumin, and baking powder. Then add the flour and pulse again just until the flour is mixed through. The baking powder is what gives you that light interior after cooking.

Step 4: Shape and Chill

Scoop out small amounts of the mixture and form into little balls or patties—whatever you prefer. I like them around golf-ball size. Pop them in the fridge for about 30 minutes to help them firm up. It makes cooking so much easier.

Step 5: Cook the Falafel

Heat canola oil in a skillet over medium heat. Once hot, sauté the falafel in batches until golden brown on all sides. Don’t rush this step—let them get that gorgeous crust.

Step 6: Make the Tahini Sauce

While your falafel are cooking, whisk together the yogurt, tahini, and lemon juice until smooth and creamy. That’s it! It’s tangy, nutty, and the perfect contrast to the crispy falafel.

Recipe Variations and Possible Substitutions

• Swap parsley or cilantro with dill or mint for a fun flavor twist.
• If you’re avoiding flour, you can use chickpea flour as a gluten-free option.
• Want more spice? Add a pinch of cayenne or a chopped green chili.
• The tahini sauce works with Greek yogurt or a plant-based yogurt for a vegan version.

Serving and Pairing Suggestions

Serve the falafel in warm pita bread with lettuce, cucumber, tomato, and pickled onions. Don’t forget a generous drizzle of tahini sauce! You can also serve them over a salad or grain bowl for something lighter. They pair beautifully with hummus, tabbouleh, or even a side of roasted vegetables.

Storage and Reheating Tips

Store leftover falafel in an airtight container in the fridge for up to 4 days. You can reheat them in a skillet or air fryer to get that crispy texture back. The tahini sauce will keep in the fridge for about a week—just give it a stir before serving.

FAQs

Can I freeze the falafel mixture?
Yes! Shape the mixture into balls, freeze on a tray until solid, then transfer to a freezer bag. Cook straight from frozen—just add a couple extra minutes.

Can I make this vegan?
Absolutely. Just swap the yogurt in the tahini sauce for a dairy-free alternative like coconut or soy yogurt.

Conclusion:

There’s just something so satisfying about making falafel from scratch. It feels kind of fancy, but it’s actually super doable, and the flavor payoff is massive. I love how you can make a big batch, mix and match toppings, and keep everything in the fridge for easy meals throughout the week. Let me know if you try it—I’d love to hear how yours turn out!

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