Classic Chickpea Falafel with Tahini Sauce
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free
473 cal
17g protein
45g carbs
25g fat
per serving · estimated
Ingredients
- 3/4 cup dried chickpeas, soaked overnight
- 1 small yellow onion
- 1 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 2 garlic cloves
- 3/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp baking soda
- 1/4 cup tahini
- 1 lemon
- 1 cup neutral oil for frying
Method (tap to check — screen stays awake)
- Drain soaked chickpeas well; do not cook them. Pat dry on a towel.
- Pulse chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and 1 tsp salt in a food processor to a coarse, sandy paste that holds together when squeezed.
- Stir in baking soda and rest the mixture, covered, in the fridge 30 minutes.
- Whisk tahini with lemon juice, 1 grated garlic clove, and 4-6 tbsp water until pourable; season with salt.
- Heat oil to 350F. Scoop 1.5 tbsp portions into balls and fry in batches 3-4 minutes until deep brown and crisp.
- Drain on a rack and serve hot with the tahini sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.