Falafel with Hummus & Tahini Sauce

Falafel, a beloved Middle Eastern snack, is deep-fried to crispy perfection and filled with the vibrant flavors of chickpeas, fresh herbs, and spices. This delicious dish is often served with hummus and tahini sauce, making it a perfect combination for a satisfying, protein-rich meal or snack. Whether served as part of a mezze platter or in a pita sandwich, falafel with hummus and tahini sauce is a flavorful treat loved worldwide.

Why You’ll Love This Recipe

This Falafel with Hummus & Tahini Sauce recipe is a crowd-pleaser, offering a perfect balance of textures and flavors. The crispy, golden falafel, made with ground chickpeas and fragrant herbs, pairs beautifully with the creamy, smooth hummus and rich tahini sauce. It’s a versatile dish—ideal for vegetarians and anyone who loves Middle Eastern cuisine. Whether you’re serving it as a snack, a sandwich, or part of a mezze platter, this meal is sure to delight with its fresh, vibrant flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Falafel:

• 1 ½ cups dry chickpeas

• 1 cup fresh coriander leaves

• 1 cup fresh parsley leaves

• ½ cup fresh mint

• 1 tbsp roasted cumin powder (Jeera)

• 1 tbsp coriander powder (Dhaniya)

• 1 tbsp paprika or Kashmiri red chili powder

• 1 onion, roughly chopped

• 7-8 cloves garlic

• 1 tsp baking powder

• Salt to taste

• Oil for deep frying

For Tahini Paste:

• 100 grams white sesame seeds (preferably Nylon Sesame variety)

• 2 tbsp olive oil

• Salt to taste

For Tahini Sauce:

• ⅓ cup tahini paste

• 3 cloves garlic

• Juice of 1 lime

• ½ cup water (approximately)

• Fresh parsley for garnishing

For Hummus:

• ½ cup dry chickpeas

• 2 tbsp tahini paste

• 5 cloves garlic

• Juice of 1 lime

• 1 tbsp roasted cumin powder (Jeera)

• 2 tbsp olive oil (plus extra for drizzling on top)

• 1 tsp paprika or Kashmiri red chili powder for garnishing

• Salt to taste

For Falafel Sandwich:

• 12 pita bread halves

• Lettuce

• Sliced tomatoes

• Diced onions

• Chopped cucumber

• Purple cabbage

• Feta cheese

• Hummus

• Tahini sauce

Directions

For Making Falafel:

1. Soak Chickpeas: Soak 1.5 cups of chickpeas overnight and drain the water completely before using.

2. Grind the Ingredients: In a mixer, add the drained chickpeas, fresh coriander, parsley, mint, onion, garlic, cumin powder, coriander powder, paprika, and salt. Pulse until you get a coarse paste—avoid adding water and do not grind too finely. A coarse batter will yield crispy falafel.

3. Chill the Mixture: Refrigerate the falafel mixture for at least 1 hour to firm it up, making it easier to shape.

4. Add Baking Powder: Before frying, mix in 1 teaspoon of baking powder to make the falafel light and airy.

5. Shape the Falafel: Roll the falafel mixture into balls by hand.

6. Fry the Falafel: Heat oil in a kadai or deep pan to medium heat. Carefully drop the falafel into the hot oil and fry them until they are deep golden brown. Turn them intermittently to ensure even cooking. Once done, drain them on paper towels.

For Making Tahini Paste:

1. Roast Sesame Seeds: In a pan, dry roast the sesame seeds over low heat until they change color slightly (do not let them turn brown). Allow them to cool.

2. Grind the Seeds: Add the roasted sesame seeds to a mixer and grind them into a coarse paste. Add salt and olive oil, and continue grinding to achieve a smooth consistency.

3. Store: Transfer the tahini paste to a bowl. It can be stored in the refrigerator for up to 3-4 weeks.

For Making Hummus:

1. Cook Chickpeas: Soak ½ cup of chickpeas overnight. Drain and pressure cook them with some salt and fresh water for 8-9 whistles, or until soft. Let them cool.

2. Prepare Hummus: Remove the skins from the chickpeas for a smooth texture. In a mixer, add the chickpeas, tahini paste, garlic, cumin powder, lime juice, olive oil, and salt. Blend into a smooth paste, adding a little of the reserved cooking water if needed to achieve the right consistency.

3. Serve: Transfer the hummus to a shallow bowl and use the back of a spoon to create swirls. Drizzle with olive oil, and sprinkle paprika and fresh parsley or coriander on top.

For Making Tahini Sauce:

1. Blend Sauce: In a mixer, grind 3 cloves of garlic with a pinch of salt. Add the tahini paste, lime juice, and water to reach a smooth, sauce-like consistency. Garnish with fresh parsley or coriander.

For Assembling Falafel Sandwich:

1. Prepare Pita Bread: Cut open pita bread halves and create a pocket.

2. Fill the Sandwich: In each pita pocket, add lettuce, tomatoes, onions, cucumber, purple cabbage, and crumble some feta cheese. Add a tablespoon of hummus, followed by a couple of hot falafel balls. Drizzle with tahini sauce for the perfect bite.

Servings and Timing

• Servings: 6 people

• Prep time: 8 hours (for soaking chickpeas)

• Cook time: 30 minutes

• Resting time: 1 hour (for falafel mixture)

• Total time: 9 hours 30 minutes

Variations

• Baked Falafel: For a healthier version, bake the falafel at 375°F (190°C) for 20-25 minutes or until golden brown, turning halfway through.

• Add Spices: For extra flavor, you can add ground cinnamon or allspice to the falafel mixture.

• Vegan Version: This recipe is already vegan-friendly, but you can make it gluten-free by ensuring the pita bread is gluten-free.

Storage/Reheating

• Storage: Store leftover falafel in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze uncooked falafel balls. Once shaped, place them on a baking sheet, freeze until firm, then transfer to a ziplock bag. Fry directly from the freezer.

• Reheating: Reheat falafel in the oven at 375°F (190°C) for about 10 minutes to restore its crispiness.

FAQs

1. Can I use canned chickpeas for this recipe?

It’s recommended to use dry chickpeas, as canned ones might make the falafel mixture too wet. If using canned chickpeas, ensure you drain and dry them thoroughly.

2. Can I make falafel without mint?

Yes, if you don’t have mint, you can substitute it with more parsley or coriander.

3. Can I skip frying the falafel and bake them instead?

Yes, you can bake falafel for a healthier alternative. Just brush them with a little olive oil and bake at 375°F (190°C) until golden.

4. How can I make the falafel extra crispy?

The key to crispy falafel is not adding water to the mixture and pulsing it until it’s coarse. Also, frying at a medium heat ensures a crispy exterior without burning.

5. How do I make the tahini paste smooth?

Make sure to roast the sesame seeds on low heat, and grind them until they release their natural oils and become smooth. Add olive oil as you grind to help with the consistency.

6. Can I make hummus without removing the skins from the chickpeas?

Removing the skins will yield a smoother hummus, but it’s optional. You can skip this step if you prefer.

7. Can I add other ingredients to my hummus?

Yes, you can add roasted red peppers, olives, or extra spices like smoked paprika to vary the flavor of your hummus.

8. How can I make the tahini sauce thinner?

If the tahini sauce is too thick, simply add more water a tablespoon at a time until it reaches your desired consistency.

9. Can I make falafel ahead of time?

Yes, you can prepare the falafel mixture ahead of time and refrigerate it. The mixture will last for up to 24 hours in the fridge.

10. Can I serve falafel with other dips?

Definitely! In addition to hummus and tahini sauce, falafel pairs well with yogurt-based dips like tzatziki or baba ganoush.

Conclusion

Falafel with Hummus & Tahini Sauce is a satisfying and flavorful dish that’s sure to impress. Whether you’re preparing it for a casual dinner, a party platter, or a healthy snack, the crispy falafel, creamy hummus, and rich tahini sauce create a delightful combination. With easy-to-follow steps and simple ingredients, you can recreate this Middle Eastern favorite right at home, bringing a taste of the Mediterranean to your table.