Description
Falafel with Hummus & Tahini Sauce is a Middle Eastern classic featuring crispy, golden falafel made from chickpeas, herbs, and spices. Served with smooth hummus and rich tahini sauce, this dish is perfect for a snack, sandwich, or part of a mezze platter.
Ingredients
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
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
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
Instructions
- Soak chickpeas overnight and drain. In a mixer, grind chickpeas, coriander, parsley, mint, onion, garlic, cumin powder, coriander powder, paprika, and salt into a coarse paste. Refrigerate for 1 hour to firm up the mixture.
- Add baking powder to the mixture, then shape into balls or patties. Heat oil in a deep pan and fry the falafel until golden brown. Drain on paper towels.
- For tahini paste, roast sesame seeds on low heat, then grind with olive oil and salt until smooth. Store in the fridge for up to 3 weeks.
- For hummus, soak chickpeas overnight, cook with salt, and pressure cook until soft. Blend chickpeas with tahini, garlic, cumin, lime juice, olive oil, and salt into a smooth paste. Drizzle with olive oil and garnish with paprika and parsley.
- For tahini sauce, blend garlic, tahini paste, lime juice, and water until smooth. Garnish with parsley.
- Assemble the falafel sandwich by filling pita pockets with lettuce, tomatoes, onions, cucumber, cabbage, feta cheese, hummus, and falafel. Drizzle with tahini sauce and serve.
Notes
- For a healthier option, bake the falafel at 375°F for 20-25 minutes until golden.
- For extra flavor, add ground cinnamon or allspice to the falafel mixture.
- This recipe is vegan, but for a gluten-free version, use gluten-free pita bread.
- Store falafel in the fridge for up to 3 days or freeze uncooked for up to 2 months.
- If the tahini sauce is too thick, add more water to adjust the consistency.
- Prep Time: 8 hours (for soaking chickpeas)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Fry, Blend
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 recipe
- Calories: 460
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
