Spiced Chickpea Fritters (Falafel) with Tahini Sauce

Crispy homemade falafel seasoned with coriander, cumin, and a touch of chili, served with a creamy tahini sauce and tangy pickled vegetables. Perfect as a snack or light meal!

Prep Time

20 minutes

Total Time

40 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.21/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack

Cuisine:

British

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupDried Chickpeas(soaked overnight, then drained and rinsed)

£0.30

0.5cupFresh Parsley(chopped)

£0.40

0.3cupFresh Cilantro(chopped)

£0.30

0.5Onion(medium, roughly chopped)

£0.20

2clovesGarlic(minced)

£0.15

1tablespoonGround Coriander

£0.10

1tablespoonGround Cumin

£0.10

0.5teaspoonChili Powder(adjust to taste)

£0.05

1teaspoonBaking Powder

£0.02

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.03

1tablespoonsAll-Purpose Flour(or chickpea flour, as needed for binding)

£0.01

For fryingVegetable Oil

£0.20

0.3cupTahini

£0.60

2tablespoonsLemon Juice(freshly squeezed)

£0.15

1cloveGarlic(minced, for tahini sauce)

£0.15

2tablespoonsWater(or as needed for desired consistency)

2tablespoonsPlain Yogurt (optional)(Greek yogurt or other)

£0.10

As desiredPickled Vegetables(such as pickled turnips, cucumbers, or cabbage)

£0.75

As desiredMini Pitas(for serving)

£1.20

Total Cost

£4.82

£1.21 per serving

Instructions

1.
**Prepare the Falafel:** Drain and rinse the soaked chickpeas thoroughly. Pat dry to remove excess moisture.
2.
In a food processor, combine the chickpeas, parsley, cilantro, onion, and garlic. Process until coarsely ground. Do not over-process into a paste.
3.
Transfer the chickpea mixture to a mixing bowl. Add the coriander, cumin, chili powder, baking powder, salt, and pepper. Mix well to combine.
4.
Add 1-2 tablespoons of all-purpose flour (or chickpea flour) to the mixture. This will help bind the falafel together. Adjust the amount based on the mixture's consistency. It should be firm enough to form into balls.
5.
Cover the mixture and refrigerate for at least 30 minutes. This will allow the flavors to meld and help the falafel hold its shape.
6.
**Prepare the Tahini Sauce:** In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Add yogurt (if using). Add more water, a tablespoon at a time, until the sauce reaches your desired consistency. Season with salt and pepper to taste.
7.
**Fry the Falafel:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
8.
While the oil is heating, shape the falafel mixture into small balls or patties.
9.
Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
10.
Remove the falafel from the oil and drain on paper towels.
11.
**Assemble and Serve:** Serve the falafel warm in mini pitas with tahini sauce and pickled vegetables. Alternatively, serve the falafel on a platter with the tahini sauce on the side and a selection of pickled vegetables.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

5 g

6% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Soaking the chickpeas overnight is crucial for achieving the right texture in the falafel. Do not use canned chickpeas, as they will result in a mushy texture.

If the falafel mixture is too wet, add more flour. If it's too dry, add a tablespoon of water at a time until it comes together.

For a healthier option, bake the falafel instead of frying. Preheat oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown, flipping halfway through.

You can customize the spices to your liking. Try adding a pinch of cayenne pepper for extra heat, or sumac for a tangy flavor.

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet until crispy.

Cooking Equipment

Food Processor

Large Skillet or Deep Fryer

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

Soaking the chickpeas overnight is crucial for achieving the right texture in the falafel. Do not use canned chickpeas, as they will result in a mushy texture.

If the falafel mixture is too wet, add more flour. If it's too dry, add a tablespoon of water at a time until it comes together.

For a healthier option, bake the falafel instead of frying. Preheat oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown, flipping halfway through.

You can customize the spices to your liking. Try adding a pinch of cayenne pepper for extra heat, or sumac for a tangy flavor.

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet until crispy.

Spiced Chickpea Fritters (Falafel) with Tahini Sauce

Ingredients

Instructions