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Creamy Falafel Twist

Featured in Veggie meals full of flavor.

Crisp falafel bites bring bold, herby flavors with a simple prep. Soaked chickpeas blend with garlic, cumin, and cilantro before frying to golden perfection. Add a velvety tahini dip for richness, and tuck into warm pita for a filling, veggie-friendly dish.
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Maria from tastyhush
Updated on Thu, 05 Jun 2025 12:54:53 GMT
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Creamy Falafel Twist | tastyhush.com
While I'm in my kitchen, soaking up the smells of chopped greens and the steady whir of my food processor, I always get swept back to being a kid again. My mom loved making Middle Eastern food and would spend so much time in the kitchen crafting tasty old-school meals. Our absolute go-to? Crunchy, golden falafel made from scratch. I can't forget sinking my teeth into those crisp chickpea bites, loaded up inside a toasty pita and finished with a smooth, nutty tahini drizzle. Those food memories stick with me, no matter how old I get. Taking time to make falafel and tahini sauce from scratch really makes a difference. In a world full of shortcuts, making food yourself means every mouthful pops with real flavor and goodness. Let me walk you through a laid-back, step-by-step way to whip up easy homemade falafel with some super simple tahini sauce. I’ll share easy tricks, ways to switch things up, and all the moves you need to pull off this classic meal.

Tasty Falafel

  • Canola oil or olive oil: Use this when you pan-cook or bake the falafel for the finish.
  • 1/2 cup all-purpose flour: For gluten-free, grab chickpea flour or even skip it if you want flourless falafel bites.
  • 2 teaspoons baking powder: Just a tiny bit makes 'em airy on the inside and snappy outside.
  • 2 teaspoons cumin: The secret to bringing that Middle Eastern flavor.
  • 1/4 teaspoon chili powder: Toss in for a little heat, or leave it out if you want mild ones.
  • 1 teaspoon salt: Go for kosher or sea salt for better taste.
  • 1 cup lightly packed cilantro leaves: This adds a bright, slightly sharp flavor that balances things out.
  • 1 cup lightly packed parsley leaves: Grab fresh for real-deal falafel flavor.
  • 6 garlic cloves: Chop up nice and fine so you get garlic in every bite.
  • 1 cup roughly chopped white onion: Sub in red onion or shallots for something different.
  • 2 cups dried chickpeas: Let them soak overnight. Canned ones just don’t have the right feel or flavor.

Creamy Tahini Sauce

  • Salt and pepper: Season as you like—it’s totally up to you.
  • 2 Tablespoons fresh lemon juice: Add more or less, or swap lime juice if you want a fresh twist.
  • 1/4 cup tahini (sesame paste): This is what gives the sauce that signature creamy vibe.
  • 1 1/4 cups plain yogurt (full fat or non-fat): Greek yogurt is totally fine here if you've got it.

Chop Onion and Garlic

  • Chop up the onion and garlic and toss them into your food processor.
  • Blend till they’re nice and tiny bits.
  • Put the mash in a sieve and press to squeeze out any extra juices, so you don’t get soggy falafel.
  • Leave it off to the side for now.

Mix Up the Falafel Ingredients

  • Next, blend up the chickpeas you soaked, your cilantro and parsley, salt, chili powder, cumin, baking powder, and flour in the processor.
  • Pulse till it’s chunky—don’t go all the way to a paste; you want some bits left.
  • Toss your onion-garlic mix back in.
  • Give it all a few more pulses till mixed up. Too sticky? Sprinkle a bit of flour. If it’s dry, splash in a dash of water.

Cool the Falafel Mix

  • Scoop the mix into a bowl.
  • Pop some plastic wrap over the top.
  • Stash it in the fridge for one hour or even overnight. Cooling helps it thicken up and makes shaping balls way easier.

Easy Tahini Sauce

  • Mix plain yogurt, tahini, and lemon juice all together till it’s creamy and silky.
  • Add salt and pepper to taste.
  • Keep in the fridge till you’re serving.

Shape the Falafel

  • Grab a pair of spoons or a mini ice cream scoop and roll up balls of falafel (about three spoonfuls each).
  • If you’d rather, press them gently to make patties. If it’s sticky, throw in another spoonful of flour.

Time to Cook Falafel

You’ve got a few options for cooking—each way gives you a different bite and crust.

Sauté Method

  • Heat up a big pan on medium with a good splash of olive or canola oil.
  • Let the falafel cook on the first side three minutes till golden.
  • Flip and cook the other side till it’s crispy and cooked fully.
  • Scoop them onto a rack or paper towels to shake off extra oil.
  • Finish with a sprinkle of salt.

Bake Method

  • Set your oven to 400°F (that’s 200°C).
  • Shape the cooled mix into balls or patties.
  • Lay them out on a baking tray with parchment paper.
  • Drizzle oil all over to help them get crunchy.
  • Bake for 14 minutes, flip, and bake another 10-12 minutes till they’re brown and perfect.

Air Fry Method

  • Crank your air fryer up to 375°F (or 190°C).
  • Set the falafel balls into the basket so they’re not touching.
  • Let them cook for 10-12 minutes, giving them a shake halfway, until crispy and golden.

Dig In

  • Stuff three or four falafel into a warm pita half. If you want to go next level, try making your own pita.
  • Spoon over plenty of tahini sauce.
  • Customize with extras—try tomato, cucumber, pickled veggies, onions, or a squirt of hot sauce if you’re feeling it.

Falafel, Tahini, Vegetarian

Make crispy falafel at home! Pair fresh, herb-filled patties with creamy tahini for a flavor-packed vegetarian dish.

Prep Time
75 Minutes
Cook Time
30 Minutes
Total Time
105 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 4 Servings (16-18 falafel patties)

Dietary: Vegetarian

Ingredients

01 2 cups coarsely diced white onion.
02 6 peeled garlic cloves.
03 2 cups cooked and drained chickpeas.
04 1 cup packed fresh parsley.
05 1 cup packed cilantro leaves.
06 1 teaspoon kosher salt.
07 1/4 teaspoon ground chili.
08 2 teaspoons ground cumin.
09 2 teaspoons baking powder.
10 1/2 cup regular flour.
11 Canola oil for frying.
12 Pita bread for serving.
13 1 1/4 cups creamy yogurt (low-fat or full-fat).
14 1/4 cup tahini (sesame seed paste).
15 2 tablespoons freshly squeezed lemon juice.
16 Salt and pepper as you like.

Instructions

Step 01

Add the onions, garlic, chickpeas, parsley, cilantro, salt, chili, cumin, and baking powder to a food processor. Blend until most of the mixture has come together and has some texture left. Stir in the flour with a few pulses. Move the mixture to a bowl, wrap it with plastic, and refrigerate for an hour.

Step 02

While the mix rests in the fridge, combine yogurt, tahini, and lemon juice in a bowl. Mix until smooth and add salt and pepper to your taste. Keep it in the fridge until you're ready to serve.

Step 03

Take the chilled mixture and use a scoop or spoons to form 3-tablespoon-sized balls. Flatten slightly. If it feels too wet, sprinkle in more flour. Heat a good amount of canola oil in a large pan over medium heat for about 3 minutes. Add the patties one by one and cook on the first side for 3 minutes until golden brown, then flip and cook the other side. Once done, transfer to a cooling rack lined with paper towels and season with salt right away. Keep going until they’re all cooked.

Step 04

Slice pita bread in half and heat it up. Fill each piece with 3 or 4 falafel, then drizzle the tahini sauce on top before serving.

Step 05

Want to bake instead of frying? Check out Crispy Homemade Baked Falafel. Don’t feel like making tahini sauce? A spoonful of Greek yogurt is a great cool topping for the hot patties.

Notes

  1. This guides you through making both falafel and tahini sauce. No food processor? Mash the chickpeas with a fork and chop everything finely. Need a gluten-free option? Swap regular flour for chickpea flour instead.

Tools You'll Need

  • Blender or food processor.
  • Large mixing bowl.
  • Frying pan.
  • Kitchen wrap.
  • Wire rack with paper towels.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Sesame.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 10 g