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Middle Eastern & Mediterranean

Falafel Platter with Tahini

Falafel Platter with Tahini is a beloved staple of Middle Eastern and Mediterranean cuisine, known for its crispy exterior and tender, flavorful interior. This dish offers a satisfying combination of savory herbs, aromatic spices, and crunchy textures that make it perfect for sharing at gatherings or enjoying as a hearty meal. The creamy tahini sauce adds a rich, nutty dimension that complements the earthy falafel beautifully.

Originating from the Levant region, falafel has been enjoyed for centuries as a street food and everyday delicacy. Its name is believed to come from the Arab word 'falful,' meaning 'to refine' or 'to make spherical,' referencing the shape of the balls. Over time, falafel has gained international popularity, celebrated for its vegetarian goodness and flavorful punch. Serving it with tahini turns this dish into a vibrant, memorable feast that bridges tradition and modern tastes.

Prep time: 15 minCook time: 10 minTotal time: 25 minCalories: 350 kcal

Ingredients

  • 1 cup dried chickpeas (soaked overnight or 2 cups canned chickpeas, drained and rinsed)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (optional for heat)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp baking soda
  • 2-3 tbsp flour (or chickpea flour)
  • Oil for frying (vegetable or canola oil)
  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 3-4 tbsp water (to thin the tahini)

Instructions

  1. If using dried chickpeas, drain and rinse them, then soak overnight in plenty of water. Drain well before using. If using canned chickpeas, simply rinse and drain.
  2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, and black pepper. Process until a coarse, crumbly mixture forms. Do not over-process; it should be textured.
  3. Add baking soda and flour to the mixture, pulsing a few more times until combined. The mixture should be able to hold together when formed into a ball. If too loose, add a bit more flour.
  4. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
  5. Heat oil in a deep frying pan or pot over medium-high heat until it reaches about 350°F (175°C).
  6. Form the falafel mixture into small balls or patties using your hands or a falafel scoop.
  7. Carefully fry the falafel in batches, cooking for about 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
  8. In a small bowl, whisk together tahini, lemon juice, and water to create a smooth, pourable sauce. Adjust water for desired consistency.
  9. Serve the hot falafel on a platter, drizzled with tahini sauce. Accompany with fresh vegetables, pita bread, or a simple salad if desired.