Vegan Falafel with Tahini Sauce

Total time8 hr 50 min

Prep time30 min

Cook time20 min

Crispy on the outside and packed with herbs on the inside, this falafel gets its vibrant green color and bold flavor from a generous mix of parsley, cilantro, and warming spices like cumin and coriander. The chickpea mixture is pulsed to a coarse, textured crumb rather than a smooth paste, so every bite has real bite and substance once it hits the hot oil and turns deep golden brown. Alongside it, a silky tahini sauce comes together with just lemon juice, garlic, and a little cold water whisked in until it's pourable and rich. Piled into warm pita with sliced tomatoes and a scatter of fresh parsley, it's the kind of casual, hands-on meal that feels both hearty and fresh. This one is a great fit for a vegan table, built entirely on plants from the crispy fritters to the creamy sauce that ties it all together.

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Ingredients

4 servings

For the falafel

1 ½ cups dried chickpeas
La Preferida Chickpeas - 29 Oz 24 Mantra Organic Chickpea Kabuli Chana Signature SELECT Beans Garbanzo - 16 Oz Eden Organic Garbanzo Beans, 16 oz DeLallo Chickpeas - 14 Oz
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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
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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