Authentic Crispy Lebanese Falafel with Creamy Tahini Dip
The crown jewel of Middle Eastern street snacks: golden-brown, shattering-crispy on the outside, vibrant emerald-green and herbaceous on the inside with soaked chickpeas, fresh parsley, cilantro, garlic, cumin, and coriander, served with nutty tahini dip.
Ingredients
Herbaceous Falafel Dough
- 2 cups dried chickpeas (soaked overnight for 12-18 hours, do NOT use canned)
- 1 medium white onion, roughly chopped
- 1 cup fresh flat-leaf parsley leaves and tender stems
- 1 cup fresh cilantro leaves
- 1/2 cup fresh dill or mint leaves
- 5 fresh garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander seed
- 1 tsp ground sumac or cardamom
- 1.5 tsp fine sea salt
- 1/2 tsp baking soda (added right before frying for light texture)
- 2 tbsp toasted sesame seeds
- Neutral oil for deep frying
Creamy Tahini Dip & Accompaniments
- 1/2 cup pure Lebanese sesame tahini paste
- 1/4 cup ice-cold water (whisked until pale and creamy)
- 2 tbsp freshly squeezed lemon juice
- 1 small garlic clove, grated
- Warm pita flatbreads and pickled pink turnips
Instructions
Soak and Grind the Chickpeas (The #1 Rule)
Drain soaked raw chickpeas thoroughly and pat dry. In a food processor, pulse the raw chickpeas, onion, garlic, parsley, cilantro, and dill in batches until a coarse, sandy meal forms (like fine couscous, not a paste).
Season and Rest the Dough
Transfer the mixture to a bowl. Mix in cumin, coriander, sumac, salt, and black pepper. Cover tightly and refrigerate for at least 1 hour so the starches bind together.
Shape the Patties
Right before frying, stir in the baking soda and sesame seeds. Using a falafel scoop or wet hands, form the dough into rounded discs about 1.5 inches wide.
Fry to Golden Crisp Perfection
Heat 2 inches of oil in a heavy pot to 365°F (185°C). Carefully drop 5-6 falafels at a time and fry for 3 to 4 minutes until deeply golden brown and crisp. Drain on paper towels.
Whisk Tahini and Serve
Whisk tahini with cold water, lemon juice, garlic, and salt until thick and creamy. Serve the hot crispy falafel immediately with tahini sauce, pickled turnips, and warm pita.
Nutrition Facts
* Based on a 2,000 calorie diet.