Falafel is a Middle Eastern staple that combines dried chickpeas with fresh herbs and warm spices. Baked to perfection, the exterior turns golden and crispy while the interior stays tender and aromatic.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 g dried green chickpeas
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 tsp baking soda
- 1 garlic clove
- 1 tbsp lemon juice
- 150 g sesame paste (tahini)
- 1 cucumber
- 1 tomato
- 1/2 red onion
- 100 g vegan yogurt
- Salt and black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Soak dried green chickpeas in plenty of cold water for 24 hours, drain thoroughly, and place them in a food processor with fresh parsley, cilantro, ground cumin, cumin seeds, and salt. Pulse only until the mixture clings together without turning into a paste; excess moisture will ruin the crispy texture.
- Step 2 Mix
Add a pinch of baking soda, finely minced garlic, black pepper, and a drizzle of olive oil to the bowl. Mix with a wooden spoon to blend flavors, then use a metal spoon to form tight 5 cm balls; firm pressure prevents crumbling during baking.
- Step 3 Oven 25 min 200 °C
Place the balls on a parchment-lined baking sheet lightly greased, spacing them 2 cm apart to allow air circulation. Bake at 200 °C for 25 minutes, flipping the tray at the 12-minute mark to guarantee an even, crispy golden exterior.
- Step 4 Mix
While baking, prepare the tahini sauce by placing sesame paste in a bowl, adding freshly squeezed lemon juice, grated garlic, salt, and cold water one spoonful at a time. Whisk vigorously until the mixture breaks and turns creamy; the cold temperature is key to its stability.
- Step 5 Cut 10 min
Finely dice cucumber, tomato, and red onion, then fold them into a bowl with plain vegan yogurt, chopped fresh mint, and a squeeze of lemon. Stir gently and let rest for 10 minutes to meld flavors; the lemon acidity balances the richness of the tahini.
- Step 6 Cook 3 min
Check the falafel: it should show a dark golden color and sound crisp when tapped. Remove from the oven and let rest for 3 minutes on a wire rack so steam escapes and preserves crunch; serving immediately maintains the perfect texture.
- Step 7 Serve
Plate the falafel on a base of whole wheat pita or lettuce, drizzle generously with tahini sauce, distribute the fresh salad, and garnish with toasted sesame seeds and chopped parsley. Serve with hot sauce on the side and enjoy while warm.