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Crispy Falafel with Creamy Garlic Tahini Sauce

Crispy falafels pack with greens and warming spices. Perfect for a plant-based meal.
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Prep Time: 9 hours
Cook Time: 10 minutes
Total Time: 9 hours 10 minutes
Servings: 35 falafels
Author: Katie Stewart Wellness

Ingredients

For the falafels:

  • 2 cups dry chickpeas do NOT use canned
  • 1 onion roughly chopped
  • ½ cup fresh parsley roughly chopped
  • ½ cup baby spinach optional
  • 4 cloves garlic
  • 3 tbsp arrowroot starch
  • 1 tbsp cumin ground
  • 2 tsp turmeric ground
  • 2 tsp unrefined salt
  • Avocado or coconut oil for frying

For the tahini sauce:

  • ½ cup tahini
  • 1/3 cup filtered water
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 3 tbsp parsley finely chopped
  • Unrefined sea salt to taste
  • 1 tsp honey optional

Instructions

  • Place dried chickpeas in a large bowl and fill the bowl with cold filtered water (about 3” above the chickpeas).
  • Place the bowl in the fridge overnight. They will double in size and you’ll end up with about 4 cups of chickpeas.
  • In the meantime, add all ingredients in a mini food processor or blender. Mix until well combined. Pour in a small bowl and keep refrigerated until needed.
  • Drain and rinse the chickpeas.
  • Add all ingredients to a food processor.
  • Pulse until all ingredients are well combined and desired consistency is reached (I like a really fine texture).
  • Heat oil in a large pan over medium-high heat.
  • Using a tablespoon, scoop falafel mixture out and use your hand to gently form into desired shape (I do a semi-flattened ball). They should be around the size of a golf ball.
  • Gently place falafel ball in hot oil.
  • Cook each side about 5-7 minutes or until a darker golden brown colour is reached.
  • Serve falafels alongside tahini sauce.

Notes

Use more or less water for the tahini if you prefer a thicker or thicker sauce.