Name: Lebanese Falafel with Tahini Yogurt
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 2 cups (473 ml) dried chickpeas; 1 onion cut in quarters; 4-5 cloves garlic peeled and roughly chopped; 1 cup (237 ml) fresh parsley; 1 cup (237 ml) fresh cilantro; 2 tsp kosher salt; 1 Tb coriander; 0.5 tsp cayenne; 2 tsp cumin; 3 Tb flour; 1 tsp baking soda; 0.5 tsp baking powder; Vegetable or grapeseed oil for frying; 0.5 cups (118 ml) tahini; 0.5 cups (118 ml) greek yogurt, plain

Description

Crispy falafel made with dried chickpeas and fresh herbs. Served with a creamy tahini yogurt sauce – perfect for a light dinner.

Ingredients

Units Scale

2 cups (473 ml) dried chickpeas
1 onion cut in quarters
4-5 cloves garlic peeled and roughly chopped
1 cup (237 ml) fresh parsley
1 cup (237 ml) fresh cilantro
2 tsp kosher salt
1 Tb coriander
0.5 tsp cayenne
2 tsp cumin
3 Tb flour
1 tsp baking soda
0.5 tsp baking powder
Vegetable or grapeseed oil for frying
0.5 cups (118 ml) tahini
0.5 cups (118 ml) greek yogurt, plain

Instructions

Soak dried chickpeas overnight in a large bowl filled with water.
Drain the chickpeas and pulse in a food processor until crumbly; no whole chickpeas should remain. Transfer to a large bowl.
In the same food processor, pulse together the onion, garlic, parsley, and cilantro until almost a paste forms. Add to the chickpeas.
Mix the chickpeas and herbs with a large spatula. Add cumin, cayenne, salt, pepper, and flour; mix well. Add baking powder and baking soda just before frying; mix well.
Heat a large skillet with vegetable oil to 370°F (188°C). Test the oil temperature by dropping a small piece of batter; it should sizzle when ready.
Use a large tablespoon to form the batter into balls (approximately 2 tablespoons each).
Carefully place the falafel in the hot oil (4-5 at a time, without overcrowding). Fry for 4-5 minutes per side, until browned.
The falafel should be crisp on the outside and soft on the inside.
For the sauce:
Mix tahini and Greek yogurt well and serve as a dip for the falafel.

Notes

Soaking the chickpeas for longer (up to 24 hours) will result in a creamier falafel.
For a spicier falafel, add up to 1 tablespoon of cayenne pepper.
Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a pan or air fryer.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Deep-Frying
Cuisine: Lebanese

Nutrition

Serving Size: 10 falafel balls
Calories: 300
Sugar: 2
Sodium: 400
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 10
Carbohydrates: 40
Fiber: 10
Protein: 10
Cholesterol: 10