This is one of the most popular Middle Eastern dishes. It is usually served with Pita flatbread, Tahini sauce or hummus, tomato and cucumber salad, but the truth is that if it is well prepared, it is delicious with any side or dipping sauce!
It is one of our household favorites, so I usually make a big batch, fry one half, and freeze the other half for another day. Then we just fry them in hot oil and there you go! I love to serve them with fresh lime juice, Tahini sauce, salad or pickles.
If you try out these Falafel, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
- 2 cups uncooked garbanzo beans
- 1/2 tsp baking soda
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
- 1 small onion
- 2-3 garlic cloves
- Salt and pepper
- 1 tsp ground cumin
- 1 tsp baking powder
- 2 tbsp sesame seeds
- Oil for frying
For the Tahini sauce:
- 120 grs Tahini paste
- 3 tbsp fresh lemon juice
- 1 1/2 garlic clove
- 5-6 tbsp ice-cold water
- Soak the dried garbanzo beans in water with the baking soda for 24 hours.
- In a blender, place the beans, herbs, onion, garlic, salt, and spices. Blend until smooth and chill for at least 1 hour.
- Add the baking powder and the sesame seeds. Take spoonfuls of the mixture and shape them into little balls or mini hamburgers using your wet hands.
- Heat the oil on medium-high and place the little balls, one by one without overcrowding the pan. Fry for about 3 minutes on each side, or until golden and crispy. Serve hot, with Pita flatbread and Tahini sauce, hummus, or salad.
- For the Tahini sauce: Mix the Tahini paste with lemon juice, garlic and salt. Gradually add the cold water to get a smooth consistency. If you wish, you can also add some parsley.