Gluten Free Falafel with Tahini Sauce

Total time8 hr 50 min

Prep time30 min

Cook time20 min

Crispy on the outside and craggy, herb-flecked green inside, these falafel start with dried chickpeas soaked overnight, then get whirred with onion, garlic, loads of parsley and cilantro, and a warm blend of cumin, coriander, and cayenne. The mixture chills briefly to firm up before it's hand-shaped into rounds and dropped into hot oil until deeply golden and shatteringly crisp on every side. Alongside, a silky tahini sauce comes together with just lemon juice, garlic, and cold water whisked in until it turns glossy and pourable. Pile the falafel into warm pita with sliced tomatoes and a scatter of parsley, or serve them straight off the rack with tahini for dipping. It's a satisfying, herb-packed bite with real crunch, and it's a great option to add to a gluten free rotation.

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Ingredients

4 servings

For the falafel

1 ½ cups dried chickpeas
La Preferida Chickpeas - 29 Oz Signature SELECT Beans Garbanzo - 16 Oz DeLallo Chickpeas - 14 Oz Nature's Promise Organic Double Steamed Chickpeas Iberia Chickpeas Beans
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½ medium yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1 cup fresh flat-leaf parsley leaves, loosely packed
½ cup fresh cilantro leaves, loosely packed
1 ½ tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 tsp baking powder
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
neutral oil, for frying (such as canola oil or vegetable oil)

For the tahini sauce

½ cup tahini
3 tbsp fresh lemon juice (from about 1 lemon)
1 garlic clove, finely grated or minced
¼ tsp salt
4–6 tbsp cold water, as needed

For serving

warm pita bread, for serving (optional)
sliced tomatoes, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size and are tender enough to pierce with a fingernail but still raw at the center. Drain and pat dry.
2
Make the tahini sauce: whisk together the tahini, lemon juice, grated garlic, and 1/4 tsp salt in a small bowl. The mixture will seize and thicken. Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is smooth, pourable, and coats the back of a spoon — about 4–6 tablespoons total. Taste and adjust salt or lemon juice. Set aside.

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