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Falafel with Tahini Sauce

24 hr 49 min · 24 min active · makes ~3.35 l · Medium

Crispy falafel patties made with ground coriander and fresh herbs, served with creamy tahini sauce and lemon juice for four.

Falafel with Tahini Sauce

Crispy falafel patties made with ground coriander and fresh herbs, served with creamy tahini sauce and lemon juice for four.

TOTAL TIME

24 hr 49 min

ACTIVE TIME

24 min

QUANTITY

~3.35 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

A

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/18

Ingredients

0/18 gathered · 4 servings

400g

1,500ml

1piece

6piece

30g

20g

2tsp

1tsp

1tsp

0.5tsp

2tsp

1tsp

30g

30g

120g

2piece

80ml

800ml

	#	Product	Quantity	Notes	State
	1		400g	—	—
	2		1,500ml	—	—
	3		1piece	—	—
	4		6piece	—	—
	5		30g	—	—
	6		20g	—	—
	7		2tsp	—	—
	8		1tsp	—	—
	9		1tsp	—	—
	10		0.5tsp	—	—
	11		2tsp	—	—
	12		1tsp	—	—
	13		30g	—	—
	14		30g	—	—
	15		120g	—	—
	16		2piece	—	—
	17		80ml	—	—
	18		800ml	—	—

Tools

19 items

Serveware

1 item

Procedure

43 steps

1 of 43

Tip the dried chickpeas into a large bowl.

Dried chickpeas · 400 g

⏱ 10s

ResultChickpea soaking liquid

2 of 43

Cover the chickpeas generously with cold water so they are submerged by at least 10 cm.

Water · 1,500 ml

⏱ 15s

ResultChickpea soaking liquid and water

3 of 43

Leave the chickpeas to soak at room temperature for 24 hours.

⏱ 24 hr

ResultSoaked chickpeas

4 of 43

Tip the soaked chickpeas into a colander and drain them thoroughly, discarding the soaking water.

Soaked chickpeas · step 3

⏱ 20s

ResultSoaked chickpeasused in step 17

5 of 43

Peel the red onion and halve it through the root.

Red onion · 1 piece

⏱ 20s

ResultPeeled red onion

6 of 43

Roughly chop the onion into large pieces.

Peeled red onion · step 5

⏱ 30s

ResultRoughly chopped red onion

7 of 43

Tip the roughly chopped red onion into the bowl of a food processor.

Roughly chopped red onion · step 6

⏱ 10s

ResultRoughly chopped red onion

8 of 43

Crush each garlic clove under the flat of the knife blade, then peel away and discard the skin.

Garlic · 4 piece

⏱ 30s

ResultPeeled garlic cloves

9 of 43

Add the peeled garlic cloves to the food processor.

Peeled garlic cloves · step 8

⏱ 10s

ResultPeeled garlic cloves and roughly chopped red onion

10 of 43

Add the flat-leaf parsley to the food processor.

Fresh flat-leaf parsley leaves · 30 g

⏱ 10s

ResultPeeled garlic cloves and roughly chopped red onion and fresh flat-leaf parsley leaves

11 of 43

Add the fresh coriander to the food processor.

Fresh coriander · 20 g

⏱ 10s

ResultPeeled garlic clove and roughly chopped red onion mixture

12 of 43

Add the ground cumin to the food processor.

Ground cumin · 2 tsp

⏱ 10s

ResultPeeled garlic clove and roughly chopped red onion mixture

13 of 43

Add the ground coriander to the food processor.

Ground coriander · 1 tsp

⏱ 10s

ResultPeeled garlic clove and roughly chopped red onion mixture

14 of 43

Add the ground black pepper to the food processor.

Ground black pepper · 1 tsp

⏱ 10s

ResultPeeled garlic clove and roughly chopped red onion mixture

15 of 43

Add the cayenne pepper to the food processor.

Cayenne pepper · 0.5 tsp

⏱ 10s

ResultPeeled garlic clove and roughly chopped red onion mixture

16 of 43

Add the salt to the food processor.

Salt · 1.5 tsp

⏱ 10s

ResultPeeled garlic clove and roughly chopped red onion mixture

17 of 43

Add the drained soaked chickpeas to the food processor.

Soaked chickpeas · step 4

⏱ 10s

ResultSoaked chickpea mixture

18 of 43

Pulse the mixture in 10 short bursts, scraping down the sides between pulses, until it resembles coarse, slightly damp breadcrumbs that just hold together when pressed — stop well before it becomes a paste.

⏱ 1 min

ResultFalafel mixture

19 of 43

Add the bicarbonate of soda to the falafel mixture in the food processor.

Bicarbonate of soda · 1 tsp

⏱ 10s

ResultFalafel mixture and bicarbonate of soda

20 of 43

Add the plain flour to the falafel mixture in the food processor.

Plain flour · 30 g

⏱ 10s

ResultFalafel mixture and bicarbonate of soda and plain flour

21 of 43

Give the mixture 3 or 4 quick pulses to incorporate the bicarbonate of soda and flour evenly.

⏱ 15s

ResultSeasoned falafel mixture

22 of 43

Scrape the falafel mixture into a large bowl.

Seasoned falafel mixture · step 21

⏱ 20s

ResultSeasoned falafel mixture

23 of 43

Press a sheet of cling film directly over the surface of the mixture.

⏱ 10s

24 of 43

Place the covered bowl in the refrigerator.

⏱ 10s

ResultSeasoned falafel mixture

25 of 43

Leave the mixture to chill for 30 minutes until it is firm enough to shape.

⏱ 30 min

ResultChilled falafel mixture

26 of 43

Take the bowl out of the refrigerator.

⏱ 10s

ResultChilled falafel mixture

27 of 43

Use a tablespoon to scoop 20 equal portions of the chilled falafel mixture onto the kitchen counter.

Into 20 equal portions

Chilled falafel mixture · step 26

⏱ 2 min

ResultPortioned falafel mixture

28 of 43

Roll each portion firmly between your palms into a smooth ball, then press it gently into a slightly flattened disc about 4 cm across.

⏱ 3 min

ResultShaped falafelused in step 40

29 of 43

Scatter the sesame seeds over the shaped falafel and press them gently onto the surface of each disc so they adhere.

Sesame seeds · 30 g

⏱ 30s

30 of 43

Crush the garlic cloves under the flat of the knife, then peel away and discard the skin.

Garlic · 2 piece

⏱ 20s

ResultPeeled garlic cloves

31 of 43

Mince the garlic as finely as you can, then drag the flat of the blade across it repeatedly until it is almost a paste.

Peeled garlic cloves · step 30

⏱ 30s

ResultFinely minced garlic

32 of 43

Scrape the minced garlic into a medium bowl.

Finely minced garlic · step 31

⏱ 10s

ResultFinely minced garlic

33 of 43

Add the tahini to the bowl with the garlic.

Tahini · 120 g

⏱ 10s

ResultFinely minced garlic and tahini

34 of 43

Halve the lemons and squeeze the juice of both through a citrus juicer directly into the bowl.

Lemon · 2 piece

⏱ 30s

ResultTahini loosened with lemon juice

35 of 43

Add the salt to the tahini mixture.

Salt · 0.5 tsp

⏱ 10s

ResultTahini loosened with lemon juice and salt

36 of 43

Pour in the ice-cold water.

Ice-cold water · 80 ml

⏱ 10s

ResultTahini loosened with lemon juice and salt and ice-cold water

37 of 43

Whisk everything together vigorously until the sauce is smooth, pale and pourable — it will seize up at first then loosen into a creamy consistency.

⏱ 45s

ResultSmooth lemon tahini sauceused in step 43

38 of 43

Pour the sunflower oil into a deep, heavy saucepan.

Sunflower oil · 800 ml

⏱ 15s

ResultSunflower oil

39 of 43

Set the pan over a medium-high heat and bring the oil to 175 °C, checking with a thermometer.

⏱ 5 min

ResultHot oil

40 of 43

Lower the shaped falafel into the hot oil in 2 batches using a slotted spoon and fry for 3 to 4 minutes per batch, turning them once, until they are deep golden brown and crisp all over.

Shaped falafel · step 28

⏱ 4 min

ResultFried falafel

41 of 43

Lift the fried falafel out with the slotted spoon and transfer them to a plate lined with kitchen paper to drain briefly.

Fried falafel · step 40

⏱ 30s

ResultFried falafel

42 of 43

Arrange the hot falafel on a large serving plate.

Fried falafel · step 41

⏱ 20s

ResultFried falafel

43 of 43

Spoon the tahini sauce generously over the falafel and serve the rest alongside in the bowl.

Smooth lemon tahini sauce · step 37

⏱ 20s

ResultFalafel with Tahini Sauce

Total Time24 hr 49 min

#	Product	Tool	Action
1	400 g		Tip the dried chickpeas into a large bowl.⏱ 10sResultChickpea soaking liquid
2	1,500 ml		Cover the chickpeas generously with cold water so they are submerged by at least 10 cm.⏱ 15sResultChickpea soaking liquid and water
3	—		Leave the chickpeas to soak at room temperature for 24 hours.⏱ 24 hrResultSoaked chickpeas
4	Soaked chickpeasstep 3		Tip the soaked chickpeas into a colander and drain them thoroughly, discarding the soaking water.⏱ 20sResultSoaked chickpeasused in step 17
5	1 piece		Peel the red onion and halve it through the root.⏱ 20sResultPeeled red onion
6	Peeled red onionstep 5		Roughly chop the onion into large pieces.⏱ 30sResultRoughly chopped red onion
7	Roughly chopped red onionstep 6		Tip the roughly chopped red onion into the bowl of a food processor.⏱ 10sResultRoughly chopped red onion
8	4 piece		Crush each garlic clove under the flat of the knife blade, then peel away and discard the skin.⏱ 30sResultPeeled garlic cloves
9	Peeled garlic clovesstep 8		Add the peeled garlic cloves to the food processor.⏱ 10sResultPeeled garlic cloves and roughly chopped red onion
10	30 g		Add the flat-leaf parsley to the food processor.⏱ 10sResultPeeled garlic cloves and roughly chopped red onion and fresh flat-leaf parsley leaves
11	20 g		Add the fresh coriander to the food processor.⏱ 10sResultPeeled garlic clove and roughly chopped red onion mixture
12	2 tsp		Add the ground cumin to the food processor.⏱ 10sResultPeeled garlic clove and roughly chopped red onion mixture
13	1 tsp		Add the ground coriander to the food processor.⏱ 10sResultPeeled garlic clove and roughly chopped red onion mixture
14	1 tsp		Add the ground black pepper to the food processor.⏱ 10sResultPeeled garlic clove and roughly chopped red onion mixture
15	0.5 tsp		Add the cayenne pepper to the food processor.⏱ 10sResultPeeled garlic clove and roughly chopped red onion mixture
16	1.5 tsp		Add the salt to the food processor.⏱ 10sResultPeeled garlic clove and roughly chopped red onion mixture
17	Soaked chickpeasstep 4		Add the drained soaked chickpeas to the food processor.⏱ 10sResultSoaked chickpea mixture
18	—		Pulse the mixture in 10 short bursts, scraping down the sides between pulses, until it resembles coarse, slightly damp breadcrumbs that just hold together when pressed — stop well before it becomes a paste.⏱ 1 minResultFalafel mixture
19	1 tsp		Add the bicarbonate of soda to the falafel mixture in the food processor.⏱ 10sResultFalafel mixture and bicarbonate of soda
20	30 g		Add the plain flour to the falafel mixture in the food processor.⏱ 10sResultFalafel mixture and bicarbonate of soda and plain flour
21	—		Give the mixture 3 or 4 quick pulses to incorporate the bicarbonate of soda and flour evenly.⏱ 15sResultSeasoned falafel mixture
22	Seasoned falafel mixturestep 21		Scrape the falafel mixture into a large bowl.⏱ 20sResultSeasoned falafel mixture
23	—		Press a sheet of cling film directly over the surface of the mixture.⏱ 10s
24	—		Place the covered bowl in the refrigerator.⏱ 10sResultSeasoned falafel mixture
25	—		Leave the mixture to chill for 30 minutes until it is firm enough to shape.⏱ 30 minResultChilled falafel mixture
26	—		Take the bowl out of the refrigerator.⏱ 10sResultChilled falafel mixture
27	Chilled falafel mixturestep 26		Use a tablespoon to scoop 20 equal portions of the chilled falafel mixture onto the kitchen counter. → Into 20 equal portions⏱ 2 minResultPortioned falafel mixture
28	—		Roll each portion firmly between your palms into a smooth ball, then press it gently into a slightly flattened disc about 4 cm across.⏱ 3 minResultShaped falafelused in step 40
29	30 g		Scatter the sesame seeds over the shaped falafel and press them gently onto the surface of each disc so they adhere.⏱ 30s
30	2 piece		Crush the garlic cloves under the flat of the knife, then peel away and discard the skin.⏱ 20sResultPeeled garlic cloves
31	Peeled garlic clovesstep 30		Mince the garlic as finely as you can, then drag the flat of the blade across it repeatedly until it is almost a paste.⏱ 30sResultFinely minced garlic
32	Finely minced garlicstep 31		Scrape the minced garlic into a medium bowl.⏱ 10sResultFinely minced garlic
33	120 g		Add the tahini to the bowl with the garlic.⏱ 10sResultFinely minced garlic and tahini
34	2 piece		Halve the lemons and squeeze the juice of both through a citrus juicer directly into the bowl.⏱ 30sResultTahini loosened with lemon juice
35	0.5 tsp		Add the salt to the tahini mixture.⏱ 10sResultTahini loosened with lemon juice and salt
36	80 ml		Pour in the ice-cold water.⏱ 10sResultTahini loosened with lemon juice and salt and ice-cold water
37	—		Whisk everything together vigorously until the sauce is smooth, pale and pourable — it will seize up at first then loosen into a creamy consistency.⏱ 45sResultSmooth lemon tahini sauceused in step 43
38	800 ml		Pour the sunflower oil into a deep, heavy saucepan.⏱ 15sResultSunflower oil
39	—		Set the pan over a medium-high heat and bring the oil to 175 °C, checking with a thermometer.⏱ 5 minResultHot oil
40	Shaped falafelstep 28		Lower the shaped falafel into the hot oil in 2 batches using a slotted spoon and fry for 3 to 4 minutes per batch, turning them once, until they are deep golden brown and crisp all over.⏱ 4 minResultFried falafel
41	Fried falafelstep 40		Lift the fried falafel out with the slotted spoon and transfer them to a plate lined with kitchen paper to drain briefly.⏱ 30sResultFried falafel
42	Fried falafelstep 41		Arrange the hot falafel on a large serving plate.⏱ 20sResultFried falafel
43	Smooth lemon tahini saucestep 37		Spoon the tahini sauce generously over the falafel and serve the rest alongside in the bowl.⏱ 20sResultFalafel with Tahini Sauce
Total Time			24 hr 49 min

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	823kcal
	29g
	45g
	6g
	85g
	14g
	18g
	1,269mg

Ingredients0/18

Tools0/18

Recipe

Falafel with Tahini Sauce

Crispy falafel patties made with ground coriander and fresh herbs, served with creamy tahini sauce and lemon juice for four.

What you’ll doYou will soak dried chickpeas for 24 hours, then pulse them with herbs, spices and aromatics into a coarse mixture. After chilling for 30 minutes, you will shape the mixture into discs, coat them with sesame seeds, and fry them in oil heated to 175 °C until golden and crisp. While the falafel cools briefly, you will whisk together tahini, garlic, lemon juice and ice-cold water into a creamy sauce.

Serves4

Total24 hr 49 min

LevelMedium

Ingredients

Dried chickpeas400 g
Water1,500 ml
Red onion1 piece
Garlic6 piece
Fresh flat-leaf parsley leaves30 g
Fresh coriander20 g
Ground cumin2 tsp
Ground coriander1 tsp
Ground black pepper1 tsp
Cayenne pepper0.5 tsp
Salt2 tsp
Bicarbonate of soda1 tsp
Plain flour30 g
Sesame seeds30 g
Tahini120 g
Lemon2 piece
Ice-cold water80 ml
Sunflower oil800 ml

Tools

Kitchen counterDeep heavy saucepanSpoonServing plateChef's knifeMedium bowlLarge bowlCling filmSlotted spoonCitrus juicerWhiskRefrigeratorColanderFood processorCooking thermometerPeelerPlateChopping boardSpider

Method

1

Tip the dried chickpeas into a large bowl.

10sLarge bowlDried chickpeas · 400 g

2

Cover the chickpeas generously with cold water so they are submerged by at least 10 cm.

15sLarge bowlWater · 1,500 ml

3

Leave the chickpeas to soak at room temperature for 24 hours.

24 hrLarge bowl

4

Tip the soaked chickpeas into a colander and drain them thoroughly, discarding the soaking water.

Result · Soaked chickpeas · used in step 17

20sColanderSoaked chickpeas · step 3

5

Peel the red onion and halve it through the root.

20sChopping board, Chefs knifeRed onion · 1 piece

6

Roughly chop the onion into large pieces.

30sChopping board, Chefs knifePeeled red onion · step 5

7

Tip the roughly chopped red onion into the bowl of a food processor.

10sFood processorRoughly chopped red onion · step 6

8

Crush each garlic clove under the flat of the knife blade, then peel away and discard the skin.

30sChopping board, PeelerGarlic · 4 piece

9

Add the peeled garlic cloves to the food processor.

10sFood processorPeeled garlic cloves · step 8

10

Add the flat-leaf parsley to the food processor.

10sFood processorFresh flat-leaf parsley leaves · 30 g

11

Add the fresh coriander to the food processor.

10sFood processorFresh coriander · 20 g

12

Add the ground cumin to the food processor.

10sFood processorGround cumin · 2 tsp

13

Add the ground coriander to the food processor.

10sFood processorGround coriander · 1 tsp

14

Add the ground black pepper to the food processor.

10sFood processorGround black pepper · 1 tsp

15

Add the cayenne pepper to the food processor.

10sFood processorCayenne pepper · 0.5 tsp

16

Add the salt to the food processor.

10sFood processorSalt · 1.5 tsp

17

Add the drained soaked chickpeas to the food processor.

10sFood processorSoaked chickpeas · step 4

18

Pulse the mixture in 10 short bursts, scraping down the sides between pulses, until it resembles coarse, slightly damp breadcrumbs that just hold together when pressed — stop well before it becomes a paste.

1 minFood processor

19

Add the bicarbonate of soda to the falafel mixture in the food processor.

10sFood processorBicarbonate of soda · 1 tsp

20

Add the plain flour to the falafel mixture in the food processor.

10sFood processorPlain flour · 30 g

21

Give the mixture 3 or 4 quick pulses to incorporate the bicarbonate of soda and flour evenly.

15sFood processor

22

Scrape the falafel mixture into a large bowl.

20sLarge bowlSeasoned falafel mixture · step 21

23

Press a sheet of cling film directly over the surface of the mixture.

10sLarge bowl, Cling film

24

Place the covered bowl in the refrigerator.

10sLarge bowl, Refrigerator

25

Leave the mixture to chill for 30 minutes until it is firm enough to shape.

30 minLarge bowl

26

Take the bowl out of the refrigerator.

10sLarge bowl, Refrigerator

27

Use a tablespoon to scoop 20 equal portions of the chilled falafel mixture onto the kitchen counter. → Into 20 equal portions

2 minKitchen counterChilled falafel mixture · step 26

28

Roll each portion firmly between your palms into a smooth ball, then press it gently into a slightly flattened disc about 4 cm across.

Result · Shaped falafel · used in step 40

3 minKitchen counter

29

Scatter the sesame seeds over the shaped falafel and press them gently onto the surface of each disc so they adhere.

30sKitchen counterSesame seeds · 30 g

30

Crush the garlic cloves under the flat of the knife, then peel away and discard the skin.

20sChopping board, PeelerGarlic · 2 piece

31

Mince the garlic as finely as you can, then drag the flat of the blade across it repeatedly until it is almost a paste.

30sChopping board, Chefs knifePeeled garlic cloves · step 30

32

Scrape the minced garlic into a medium bowl.

10sMedium bowlFinely minced garlic · step 31

33

Add the tahini to the bowl with the garlic.

10sMedium bowlTahini · 120 g

34

Halve the lemons and squeeze the juice of both through a citrus juicer directly into the bowl.

30sMedium bowl, Citrus juicerLemon · 2 piece

35

Add the salt to the tahini mixture.

10sMedium bowlSalt · 0.5 tsp

36

Pour in the ice-cold water.

10sMedium bowlIce-cold water · 80 ml

37

Whisk everything together vigorously until the sauce is smooth, pale and pourable — it will seize up at first then loosen into a creamy consistency.

Result · Smooth lemon tahini sauce · used in step 43

45sMedium bowl, Whisk

38

Pour the sunflower oil into a deep, heavy saucepan.

15sDeep heavy saucepanSunflower oil · 800 ml

39

Set the pan over a medium-high heat and bring the oil to 175 °C, checking with a thermometer.

5 minDeep heavy saucepan

40

Lower the shaped falafel into the hot oil in 2 batches using a slotted spoon and fry for 3 to 4 minutes per batch, turning them once, until they are deep golden brown and crisp all over.

4 minDeep heavy saucepan, SpiderShaped falafel · step 28

41

Lift the fried falafel out with the slotted spoon and transfer them to a plate lined with kitchen paper to drain briefly.

30sPlate, Slotted spoonFried falafel · step 40

42

Arrange the hot falafel on a large serving plate.

20sServing plateFried falafel · step 41

43

Spoon the tahini sauce generously over the falafel and serve the rest alongside in the bowl.

Result · Falafel with Tahini Sauce

20sServing plate, SpoonSmooth lemon tahini sauce · step 37

Printed 26 September 2026