Falafels with Tahini Yoghurt Sauce
Serves: 4
An easy and delicious falafel recipe using canned chickpeas - perfect for easy weeknight meals! Serve with a delicious Tahini Yoghurt Sauce for a tasty meal which your friends and family will love.
Ingredients
For the Falafels
- 150 g (1 cup) frozen peas, slightly thawed
- 800 g (28 oz) canned chickpeas, drained and rinsed
- 1 medium onion, roughly chopped
- 2 garlic cloves, peeled
- 2-3 sprigs parsley
- 2-3 sprigs coriander, (cilantro)
- 1 lemon, zested
- 2 tablespoons tahini
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon sea salt
- black pepper, freshly cracked
- 100 g (⅔ cup) chickpea flour, gluten-free flour blend, or plain flour, (all-purpose flour)
- 1/4 teaspoon baking soda
- vegetable oil, for frying
For the Tahini Yoghurt Sauce
For Serving
- flatbreads or pita breads, warmed
- salad leaves
- radishes, thinly sliced
- mint
- coriander, (cilantro)
- parsley
- hot sauce, optional
Instructions
For the Falafels
- Place the peas, chickpeas, onion, garlic, parsley, coriander (cilantro), lemon zest, tahini, ground cumin, ground coriander, salt and pepper into a food processor.
- Blitz until everything is just combined.
- Add the flour and baking soda.
- Blitz again until you have a smooth mixture.
- Transfer the falafel mixture to a large bowl.
- Chill the falafel mixture in the fridge for at least 30 minutes.
- Line a tray with baking paper.
- Roll 1 tablespoon of the falafel mixture into a small ball and place the falafel onto the lined tray. I find it easiest to use a small ice-cream scoop (with 1 tablespoon capacity), so that each falafel is the same size. Repeat until all of the falafel mixture is used.
- Place the tray of falafels into the fridge for at least 15 minutes to firm up.
- To cook the falafels, pour the oil into a saucepan until you have a depth of about 2 cm (1 inch).
- Heat the oil over medium heat.
- Cook the falafels in batches until they are golden brown all over and warmed through. Turn them frequently in the oil so that they can brown evenly.
- Drain the cooked falafels on paper towels.
- Serve immediately.
For the Tahini Yoghurt Sauce
- Whisk together all of the ingredients in a medium bowl.
- Taste for seasoning.
Kitchen Notes
- MAKE-AHEAD TIPS
* Both the falafel mixture and Tahini Yoghurt Sauce can be made 1-2 days in advance and kept in the fridge.
* The cooked falafels can be kept in the fridge for several days. - STORAGE TIPS
* Leftover cooked falafels can be kept in a covered container in the fridge. Reheat them in an oven at 180°C (356°F) for about 10 minutes until they have warmed through.
* The Tahini Yoghurt Sauce can also be kept in the fridge for several days. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.