Crispy chickpea balls are an icon of Middle Eastern cuisine. Freshly ground chickpeas with parsley, coriander, and cumin create aromatic falafels with a golden crust and a soft interior. Served in pita with hummus, vegetables, and creamy tahini sauce, they make a wholesome meal. Vegan, high in protein, and incredibly delicious - this dish has won the hearts of people all over the world.
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Soak the chickpeas overnight (for at least 12 hours), then drain.
Chop the onion, garlic, parsley, and coriander coarsely.
Blend everything until you have a fairly smooth mixture, but not a puree - it should have texture.
Add cumin, turmeric, salt, and pepper. Mix.
Form small balls or flattened discs, set aside for 15 minutes.
Heat the oil to 180°C, fry the falafels for 3-4 minutes until golden brown.
Prepare the sauce: mix tahini with lemon juice, water, and salt.
Serve the falafels drizzled with tahini sauce, accompanied by salad and pita.
Falafel is a popular street food in many Middle Eastern countries and is often served in pita with a variety of toppings.
Falafel is best served warm, in pita or on a plate, with fresh vegetables and salad. Garnish the dish with fresh cilantro or parsley and serve in bowls so guests can help themselves to tahini sauce.
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. To reheat, it is best to use the oven to regain their crispiness.
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