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Delightful Falafel and Tahini

Featured in Nibbles and bites when hunger strikes.

These golden falafel bites pack bold Middle Eastern flavors in every crunchy shell. Soaked chickpeas get blended with fresh herbs like cilantro and parsley plus spices like coriander, cumin, and garlic. After cooking, they come out crisp and herb-filled on the inside. Smooth tahini sauce on top, fresh veggies, and soft pita make them a vegetarian dish you’ll love.
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alicia in the kitchen
Updated on Thu, 05 Jun 2025 12:55:12 GMT
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Standing in my kitchen, with the smell of fresh herbs and my food processor whirring, I get swept up in memories. My mom, always cooking up Middle Eastern food, would fill the house with the scent of crispy chickpea balls. Wrapped in warm pita and drowned in creamy tahini, that meal stuck with me forever. Making your own falafel and that tasty tahini sauce really does matter. These days, it’s easy to grab something fast, but making it yourself means every mouthful tastes real and feels good. I’ll walk you through everything you need to whip up easy falafel and quick tahini dip. I'll share shortcuts, tips, swaps you can try, and why this dish is a classic everywhere.

Irresistible Falafel

  • Canola oil or olive oil: For frying or baking
  • 1/2 cup all-purpose flour: Try chickpea flour for gluten-free falafel or leave it out if you want it flourless
  • 2 teaspoons baking powder: This is what makes your falafel light and crisp
  • 2 teaspoons cumin: The earthy spice that’s a big deal in Middle Eastern cooking
  • 1/4 teaspoon chili powder: Toss in more or less for how spicy you like it
  • 1 teaspoon salt: Go for kosher or sea salt for extra flavor
  • 1 cup lightly packed cilantro leaves: Adds a fresh pop with a hint of bitterness
  • 1 cup lightly packed parsley leaves: Fresh green herbs bring that signature falafel taste
  • 6 garlic cloves: Chop up real small so the flavor’s everywhere
  • 1 cup roughly chopped white onion: Red or shallots work if you want to try something different
  • 2 cups dried chickpeas: Let them soak overnight. Skip the canned stuff so it holds together right

Tangy Tahini Sauce

  • Salt and pepper: Season how you like it
  • 2 Tablespoons fresh lemon juice: Lemon or even a squeeze of lime. Whatever’s handy
  • 1/4 cup tahini (sesame paste): The stuff that makes this sauce creamy
  • 1 1/4 cups plain yogurt (any kind): Greek yogurt’s a solid option too

Chop Onion & Garlic

  • Put your garlic and onions into the food processor first
  • Pulse until super small
  • Squeeze out as much juice as you can using a strainer, so your mixture isn’t soggy
  • Set the chopped mix aside for later

Mix Together Falafel Base

  • Toss chickpeas, cilantro, baking powder, cumin, chili powder, parsley, salt, and flour into your food processor
  • Pulse till it looks like chunky crumbs — not smooth!
  • Pop the strained onion and garlic back in
  • Pulse again until everything’s mixed. If it’s sticky, use a bit more flour. If too crumbly, pour a splash of water

Let It Rest

  • Scoop your mix into a bowl
  • Cover it up
  • Chill in the fridge for a minimum of an hour — overnight’s totally fine too. This makes it easier to work with and lets everything flavor up

Stir Up the Tahini Dip

  • Beat yogurt, lemon juice, and tahini together in a bowl till smooth
  • Add salt and pepper till it tastes right to you
  • Let it chill in the fridge till you’re ready to eat

Shape Your Falafel

  • Take a cookie scoop or spoons and use about 3 tablespoons per falafel
  • If you like, squish them down into little patties. Too sticky? More flour does the trick

Time to Cook

You’ve got options to cook these up, and each brings vibe and taste of its own.

Sizzle in a Pan

  • Pour plenty of oil into a big skillet over medium heat
  • Put the falafel in and brown one side for three minutes
  • Flip and get the other side golden and cooked through
  • Let them drain on a rack with paper towels
  • Shake on some salt before serving

Roast in the Oven

  • Heat your oven to 400°F (200°C)
  • Shape falafel into balls or patties
  • Lay them out on a lined baking sheet
  • Pour a generous amount of olive oil over so they stay crunchy
  • Roast for 14 minutes, flip, then bake for 10-12 more till they’re crisp and golden

Use the Air Fryer

  • Preheat to 375°F (190°C)
  • Arrange falafel in a single layer
  • Cook for 10-12 minutes, giving them a good shake halfway, till brown and crisp

Pile On and Dig In

  • Warm up some pita and stuff in three or four falafel. Homemade pita is awesome if you’re up for it
  • Spoon over lots of that chilled tahini sauce
  • Top it off with what you love — tomatoes, cukes, onions, pickles, hot sauce, whatever you’ve got

Falafel and Tahini

Master the art of making falafel! Partner these crunchy patties with smooth tahini for an incredible meal that’s as tasty as it is filling.

Prep Time
75 Minutes
Cook Time
30 Minutes
Total Time
105 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 4 Servings (16-18 falafel patties)

Dietary: Vegetarian

Ingredients

01 2 cups cooked chickpeas (make sure they're drained).
02 6 cloves of garlic.
03 2 cups roughly chopped onion (use white onion).
04 A cup of parsley leaves, loosely packed.
05 A cup of cilantro, also loosely packed.
06 A teaspoon of salt.
07 1/4 teaspoon of chili powder.
08 2 teaspoons cumin powder.
09 2 teaspoons of baking powder.
10 Half a cup of plain flour.
11 Oil for frying (canola works great).
12 Pita bread for serving.
13 A cup and a quarter of plain yogurt (either full-fat or low-fat).
14 1/4 cup of tahini (sesame paste).
15 2 tablespoons of freshly squeezed lemon juice.
16 Salt and pepper for seasoning to your liking.

Instructions

Step 01

In a food processor, combine onion, garlic, chickpeas, parsley, cilantro, salt, chili powder, cumin, and baking powder. Blitz it until it's mixed but not overly smooth—it should have a bit of texture. Sprinkle in the flour and pulse just to incorporate. Move the mix to a bowl, cover it with plastic wrap, and chill in the fridge for an hour.

Step 02

While your falafel mixture chills, stir together the yogurt, tahini, and lemon juice in a mixing bowl until smooth. Add salt and pepper until it tastes just right for you. Cover the sauce and keep it in the fridge until you're ready to use it.

Step 03

After the falafel mix has chilled, scoop out portions (about 3 tablespoons each) to form balls. Flatten them into small patties. If it feels too wet, mix in a tiny bit more flour. Heat canola oil in a large frying pan over medium heat. Let the oil warm up for about 3 minutes. Place the patties into the pan one at a time. Let them brown on one side for 3 minutes, flip them, and cook the other side until they're all the way done. Once golden, move the patties to a cooling rack lined with paper towels and sprinkle them with a little salt while they're still hot. Repeat until you've cooked them all.

Step 04

Warm up some pita and cut it into halves. Add a few falafel patties (3 or 4 per half) inside, then drizzle on plenty of tahini sauce.

Step 05

If you'd rather bake instead of sautéing, check the instructions for Crispy Homemade Baked Falafel. Not a fan of tahini? A dollop of Greek yogurt makes a refreshing replacement to pair with the hot falafel.

Notes

  1. This guide covers both homemade falafel and tahini sauce. Don't have a food processor? You can mash everything by hand with a fork and finely chop the rest. Use chickpea flour instead of regular flour to make it gluten-free.

Tools You'll Need

  • A food processor.
  • Large mixing bowl.
  • A frying pan.
  • Cling film for covering the bowl.
  • A rack with some paper towels to cool the patties.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sesame.
  • Includes dairy.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 10 g